Back home in Finland pretty much everyone I know has their freezer full of mushrooms and berries by now. Bottles and jars filled with homemade juice and jam are being labelled on dark autumn nights. I was lucky to get a small share of this season’s magic flown over  in the suitcases of visitors. Chanterelle is a  wild mushroom with a meaty texture and golden orange colour. It’s fruity aroma which comes best out when cooked with butter and cream is much appreciated by culinary experts around Europe. In addition this beautiful, precious mushroom is rich in vitamins C and D. Here is a simple pasta recipe to try at home.

Clean the mushrooms and cut the smaller. In a large saucepan cook the chanterelles until the water from them is gone. Add 2 table spoons of butter  and a chopped onion. Cook, stirring frequently for a few minutes. Add some cooking cream and just a little dry white wine. Let  simmer over low heat 8-10min while you cook the pasta. Season with salt and pepper. Stir in parsley.  Serve with grated Parmesan. You can try adding a little honey or mustard as well.