Clean the spring onions and cut into 1 cm long pieces. Briefly wash the chanterelles and dry on a tea towel.
Cook spaghetti al dente according to package instructions.
Sauté spring onions in hot fat until translucent. Add chanterelle and sauté until all the liquid has evaporated. Season with salt and pepper and remove from the frying pan.
Bring the pan juices to a boil with soup and crème fraîche.
Pluck basil leaves and puree with whipped cream.
Stir into the sauce and season everything together with salt, pepper, juice of one lemon and 1 pinch of sugar.
Mix spaghetti with mushrooms and spring onions and serve with the sauce.
Preparation Tip:
Instead of basil also fit other herbs of choice. For example, arugula harmonizes particularly well, as well as rosemary, thyme or parsley.
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