Butter Noodles with Chanterelles

For the butter noodles with chanterelles, slowly knead all ingredients into a smooth dough, wrap in cling film and let rest for 30 minutes. Roll out the pasta dough into thin sheets, allow to dry slightly and process into tagliatelle 4 mm.clean the chanterelles. Heat the butter and olive oil in a pan. Finely chop the shallot and sauté in the olive oil and butter mixture until translucent. Add the chanterelles and sauté. Season and deglaze with the sherry. Reduce the liquid by half.

In the meantime, thinly peel the lemon (only the yellow part) and cut into fine strips. Then squeeze the lemon. Season the chanterelles with a little lemon zest and a dash of lemon juice and also add the Parmesan.

Cook the tagliatelle in salted water until al dente. Lift out and add to the mushrooms. Then fold the whipped cream and herbs into the butter noodles with mushrooms.

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