Chanterelles, known also in Poland as kurka żółta, pieprzyk jadalny, lisica, kurek and pieprznik pospolity, are one of the most popular mushrooms at the beginning of the summer. They are found all over the world (except Antarctica) and, interestingly, picking them doesn't have any effect on their population size. Chanterelles grow in broadleaf and coniferous forests, often in sandy and acidic soil. You can find them under spruces among the moss, but these mushrooms appreciate freedom. So far, attempts to cultivate chanterelles have resulted in failure.

Travellers around Poland meet mushroom pickers by the wayside, who sell chanterelles directly after picking them in the forest. I don't buy mushrooms in such places, but when I find them in markets, I am often tempted. Today I would like to share with you the first recipe of the year for a dish with chanterelles: wholemeal pasta with chanterelles and courgette in creamy sauce.

Ingredients:
200g of granary pasta
150g of chanterelles
half a courgette
2 cloves of garlic
3 tablespoons of butter
150ml cream
salt and pepper
2 tablespoons of minced chives

Boil the pasta so it is al dente. Slice the garlic and cut the courgette. Wash the mushrooms, and cut the bigger ones in half. Fry a bit of the garlic in butter, add the chanterelles and fry for 5 minutes. Add the courgette and fry until is a bit soft. Pour in the cream, spice it up with salt and pepper. Boil until the sauce thickens. Mix the pasta with the sauce. Decorate with the minced chives.

Enjoy your meal!