Creamy Chanterelle Linguine

Cook the chanterelle mushrooms in salted water until they release most of their liquid, then reserve the liquid.

Boil a large pot of heavily salted water and cook the linguine until al dente, then drain and set aside.

Heat olive oil in a pan over medium‑high heat and hard‑fry the mushrooms in batches until a crust forms on one side; set aside.

In the same pan, add butter, then sauté the diced onion and minced garlic until softened and fragrant.

Stir in the reserved mushroom liquid and double cream, bringing the mixture to a gentle simmer.

Add the partially cooked linguine to the sauce, mixing well and adding pasta cooking water as needed until the pasta is fully cooked and the sauce is creamy.

Toss in the grated parmesan and chopped tarragon, stirring until the cheese melts and the sauce coats the pasta.

Fold in all the mushrooms, reserving a handful for garnish.

Serve hot, topped with the reserved mushrooms and extra parmesan.