Papardelle with Braised Chanterelles
Chanterelles are in season from July and bring us fresh mushrooms on our plates already in summer. If you have a low spirits, you should conjure up this quick recipe, because chanterelles make you feel good. They contain a lot of tryptophan, which is converted to serotonin, also known as the happiness hormone, in our body. Carbohydrates from the noodles enhance this effect, as they provide for less competing amino acids at the blood-brain barrier in the brain.
You can garnish the dish with Parmesan cheese, which is rich in calcium and thus ensures strong bones and teeth. Collecting chanterelles yourself brings an extra portion of good mood. However, you should know your way around, because the false chanterelle looks very similar, but is not poisonous and turns black when cooked. But also the pointy-backed roughneck has similarities. This mushroom is poisonous so you should have a good identification book with you when collecting it to avoid confusion. Further information about collecting mushrooms can be found here: https://eatsmarter.de/ernaehrung/news/essbare-pilze
Cook the pasta in boiling salted water until al dente.
Peel and finely chop the onion and garlic. Clean the mushrooms, and chop depending on size. Melt the butter in a pan, and sweat the onion and garlic until translucent. Add the mushrooms, and cook until the liquid released from them has evaporated. Mix in the herbs, then pour in the wine and cream. Season to taste with salt and pepper, then simmer for 7 minutes over medium heat.
Drain the pasta and divide onto plates. Top with the mushroom sauce, and garnish with parmesan cheese if you'd like.