The great thing is that the aioli sauce is prepared lightning-fast simply with a hand blender, and a splash of cream gives it an exceptionally smooth, creamy texture. Freshly fried chanterelles, which reveal their full flavor when cooked with thyme and onions in a pan, complement it perfectly. Crispy ham adds richness.
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These spaghetti with chanterelles and aioli are suitable both for a quick dinner after work and as a special seasonal dish for friends or family – prepared quickly, with a taste like in a restaurant.
Ingredients (for 4 people):
garlic clove
egg, size M
1 tsp medium-hot mustard
100 ml oil
1 tbsp oil
75 g whipping cream
salt
pepper
sugar
500 g chanterelles
1 onion
5 thyme sprigs
400 g spaghetti
100 g diced ham
1 tbsp butter
Preparation
1. For the aioli sauce, peel and coarsely chop the garlic. Place the egg, mustard, and garlic in a tall narrow container and blend with a hand blender until creamy. Slowly pour in 100 ml of oil in a thin stream while blending vigorously. Also add the cream. Season with salt, pepper, and a pinch of sugar, then set aside.
2. Clean the chanterelles thoroughly and chop if necessary. Peel and finely chop the onion. Wash the thyme, dry it, and strip the leaves from the sprigs.
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3. Cook the spaghetti in 3–4 liters of boiling salted water, adding about 1 tsp of salt per liter, according to the package instructions.
4. Meanwhile, in a large pan without additional fat, fry the diced ham until crispy. Remove it. Heat 1 tbsp of oil in the pan and fry the chanterelles on all sides until golden. Briefly sauté together with the onion and thyme. Add the butter. Season the mushrooms with salt and pepper.
5. Drain the pasta and return it to the pot. Mix well with the diced ham, chanterelles, and aioli sauce. Serve immediately.
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