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1
Wash the mushrooms. Since the chanterelle mushrooms are wild mushrooms picked in the forest, there can be some leaves stuck to them. Make sure not to soak the mushrooms for long, wash them quickly and pat dry if necessary. Cut them in chunks, small mushrooms you can leave whole.
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2
Chop the onion and garlic finely.
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3
Heat up a big frying pan (medium heat) with two tablespoons of butter. When the butter is melted and hot, throw the onion and garlic in, cook until slightly golden. Don't burn the garlic! Garlic gets very bitter when it's burnt.
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4
Add the mushroom to the frying pan and cook for about 5-7 minutes, stirring from time to time.
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5
Boil tagliatelle while the mushrooms are being cooked. It takes about 4-5 minutes to boil the pasta, so try to time your cooking accurately.
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6
When the mushrooms are cooked, add the double cream. Make sure your double cream is at room temperature, otherwise it may curdle. Add salt, freshly ground pepper and chopped parsley. Cook for about 2-3 minutes, allowing all the flavours to mix well.
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7
Add cooked and drained pasta to the frying pan, at this stage you can also add some grated parmesan cheese (you can also sprinkle parmesan over the pasta later, when served on a plate). Allow the sauce to cover the pasta, it should take less than a minute.
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8
Serve immediately, sprinkling with some freshly chopped parsley on top.
