Spaghetti With Chanterelle Mushrooms And Ham

• 1 medium egg
• 1 tsp Dijon mustard
• 2 None garlic cloves, peeled and chopped
• 130 ml olive oil
• 8 tbsp whipped cream
• 400 g spaghetti
• 10 g butter
• 1 None onion, peeled and chopped
• 500 g chanterelle mushrooms, wiped
• 100 g smoked ham, finely cubed
• 8-10 None sprigs, fresh thyme, roughly chopped

1. For garlic sauce, puree egg, mustard and garlic in a blender. With the machine running, gradually stream in 1/2 cup oil then add cream. Season and set aside.
2. Cook spaghetti in boiling salted water according to package instructions. Drain.
3. Meanwhile, heat remaining oil and butter in a large frying pan and sweat onions until translucent. Add mushrooms and saute over medium-high heat until tender and golden. Add ham and 1/2 the chopped thyme and cook for 1-2 mins. Season to taste. Toss with pasta and 1/2 the garlic sauce. Transfer to warmed serving plates then top with remaining garlic sauce. Garnish with thyme.

egg, mustard, garlic, olive oil, cream, butter, onion, ham, sprigs

Taken from recipes-plus.com/api/v2.0/recipes/19188 (may not work)