INGREDIENTS

• 200-250 g black pasta, spaghetti or tagliatelle (black pasta is often dyed with cephalopod ink, if you would like a vegan or gluten-free option, you can use black bean pasta)
• 20 g Kaavi Porcini dried chanterelles
• 6 dl. warm water
• 2 tbsp olive oil
• 1 tbsp cream
• Salt and pepper for seasoning.
• Chives, for decoration (optional)
• Cream, for decoration (optional)

INSTRUCTIONS

1. Boil the pasta according to the instructions on the package. Put aside.
2. While the pasta is boiling, soak the mushrooms in warm water for 10 minutes. Squeeze them dry.
3. Take a medium frying pan and heat the olive oil at a medium temperature for about one minute, and put the mushrooms on the pan and sauté them until they are soft and cooked. Add a tablespoon of cream and a pinch of salt and pepper. Mix and turn off the hob.
4. Share the pasta on to plates. Place the creamy chanterelles on top and decorate with chives and a dollop of cream.

Recipe by mydearkitcheninhelsinki.com