Pfifferlinge in Sahnesoße mit Pasta ist ein herzhaftes und köstliches Herbstgericht, das perfekt für gemütliche Abende zu Hause ist. Die leckeren Pilze zusammen mit cremiger Sahnesoße und al dente Pasta ergeben ein perfektes Geschmackserlebnis. Das Rezept ist einfach zuzubereiten und passt perfekt zu kühlen Herbsttagen.

Pfifferlinge in Sahnesoße mit Pasta | Rezept für Herbsttage

The trainer’s assistants are back again, and today I have a wonderful autumnal recipe for you. We will be making a delicious pasta dish with chanterelle mushrooms, cherry tomatoes, and a variety of other ingredients. But before we begin, let me just say how much I love the autumn season. Although it can be melancholic to say goodbye to summer, there’s something truly magical about the changing leaves and the crisp air. And of course, one of the best things about autumn is the arrival of mushrooms, especially chanterelles - our star ingredient today.

To start, we’ll need 250 grams of chanterelle mushrooms, washed and cleaned thoroughly. We’ll also need a handful of cherry tomatoes, two garlic cloves, one onion (though I’m only using half), some fresh rosemary and thyme (dried will do if you don’t have fresh), 200 milliliters of cream, and some cheese (I’m using around 100 grams of Gruyere, but any hard cheese will do). And of course, we’ll need some pasta - I’m using tagliatelle, but you could use any type you like.

First, get a pan really hot over high heat. Add a tablespoon of oil and a bit of butter for flavor, and let it heat up. Once the pan is hot, add in the chanterelles. It’s important to cook mushrooms over high heat - if cooked at a lower temperature, they will release a lot of water and become soggy. We want them to be crispy and golden. So don’t add any onion or garlic yet - that comes later.

While the mushrooms cook, get your pasta water boiling and cook the pasta until al dente. About a minute or two less than the recommended time on the package should do it. And remember to salt the pasta water well!

Once the mushrooms are looking good, take them out of the pan and set them aside. Then add some chopped onion and garlic to the same pan, being careful not to burn them. Let them cook for a few minutes until softened, then add in some chopped spring onion and cherry tomatoes. Let everything cook together for another minute or two.

Next, add your rosemary and thyme to the pan, and stir. Then add in the cream, and let it come to a gentle simmer. Keep stirring until the sauce has thickened slightly - this should only take a couple of minutes. Finally, add your cheese to the pan and let it melt into the sauce.

Now it’s time to add the mushrooms back in, and give everything a good stir. Take the pan off the heat, and season with salt and pepper to taste. Add your drained pasta to the pan, and toss everything together until the pasta is coated in the delicious mushroom sauce.

And that’s it - a wonderful autumnal pasta dish packed with flavor. Of course, you can adjust the recipe to your own taste - add more cheese or cream, leave out the tomatoes or onion, etc. But I find this combination to be truly delicious, and I hope you do too. Enjoy!
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