Recipe: Chanterelle pappardelle
Melt butter in a skillet, add sliced garlic and one tbsp. s of thyme. Add diced shallots and saute them. Add chanterelles and saute them as well. Add wine and thyme leaves, cook over medium heat until the wine has evaporated. Add mascarpone, bring to boil. Season with salt and pepper and cook for a few minutes. Cook pappardelle al dente. Combine the sauce with pasta. Sprinkle with thyme leaves and parmesan flakes.