Clean the mushrooms and rub off dirt with kitchen paper. Tear large chanterelles apart.
Peel onion and garlic. Finely dice both.
Squeeze lemon.
Melt the butter in a pan and sauté the mushrooms in it, remove and set aside.
Now add the onion and garlic cubes to the pan and sauté until translucent.
Dust the onions with spelled flour and give them a light colour. Deglaze with lemon juice while stirring. Add the milk and bring everything to a boil. Reduce heat and let simmer gently for about 5 minutes .
Season to taste with salt, pepper and a pinch of freshly grated nutmeg. Stir in ⅔ of the mushrooms and crème fraîche and season again.
Zodles:
Wash zucchini and cut into "spaghetti" using a spiralizer.
Cook the zucchini noodles with a little salt for 3 minutes or fry them briefly in a hot pan with olive oil.
Serve:
Toss the zoodles in the sauce (or cook in it). Arrange on preheated plates and top with reserved chanterelles.
Wash the parsley, shake dry, chop roughly and sprinkle over the chanterelles.