For the winter mushroom sauce, soak the chanterelles in lukewarm water for at least 1 hour, then drain. Cut the onion into leaves, garlic into small cubes and fry in a hot pan with olive oil.
Dice the salami and add to the pan as well. Then add the well drained chanterelles, mix everything well and sauté for just under 5 minutes more.
Pour in whipping cream, bring to the boil once. Stir in mushroom powder well, add sour cream and 1 ladle of pasta cooking water, season with salt and pepper and simmer for another 5 minutes until the sauce has thickened a bit.
Sprinkle with freshly chopped parsley.