Creamy spaghetti with chanterelles

This creamy and cheesy pasta tastes divine. It’s sure to wow your guests!

Ingredients
Servings: 4

• 14 ounces of spaghetti
• 2 tablespoons butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 7 ounces chanterelles
• 1/2 cup vegetable broth
• 1 cup 35% whipping cream
• 1 cup fresh parmesan, grated
• 1/2 cup fresh basil
• Salt and pepper, to taste

Directions
1. In a large pot of salted boiling water, cook the pasta al dente. Drain and set aside.

2. Melt the butter and brown the shallots in a large, deep skillet. Add the mushrooms and garlic. Continue cooking for about 4 minutes or until all the water is released from the mushrooms. Season with salt and pepper.

3. Pour in the vegetable stock and simmer until the liquid has almost completely evaporated. Add the cream, parmesan cheese, and a little more salt and pepper. Bring the sauce to a boil, then reduce the heat and simmer gently for a few minutes.

4. Add the spaghetti to the pan and sprinkle with a few coarsely torn basil leaves. Mix well and season further if desired.
Spoon the pasta into a large serving bowl and garnish it with fresh basil leaves.