If your are using fresh Chanterelles:

1. Prepare the Chanterelle mushrooms by brushing the dirt off with a small brush.
2. Set aside.

If you are using frozen Chanterelles:

1. In a pot, bring lightly salted water to a boil.
2. Cook the frozen Chanterelle mushrooms in boiling water for 30 seconds and drain them.
3. Set aside.

Make the sauce

1. In a sauté pan, heat 2 tbsp of olive oil and 1 tbsp of butter over high flame. Add the Chanterelles and sauté with a pinch of salt until they become slightly golden. Remove half of the Chanterelles from the sauté pan and set aside.
2. Add the shallots and garlic to the rest of the Chanterelles, and sauté until the shallots and garlic become translucent.
3. Then, add the white wine and stir for 2 minutes, until the alcohol evaporates.
4. Add the vegetable broth and stir.
5. Let the preparation simmer for 10 minutes then add the heavy cream and simmer for another 5 minutes. Season to taste with salt and white pepper.
6. Using an immersion blender, blend the sauce until creamy and foamy on top. Set aside with a lid on to keep it warm.
7. Cook the Linguine al dente according to the package instructions and drain.
8. Immediately add the cooked pasta and the remaining half of the sautéed Chanterelles to the skillet and stir using kitchen tongs until everything is well combined.
9. Plate the pasta into a nest shape and sprinkle grated Parmigiano Reggiano DOC and chopped fresh parsley.
10. Serve immediately and enjoy with a glass of Pinot Noir!