Fricassee of Chanterelles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Keep it simple by spooning this quick sauté over crushed boiled potatoes, tossing it in a skillet with pappardelle, or piling the mushrooms on thick slices of toasted country bread. Ingredients:
6 tablespoons (3/4 stick) unsalted butter, divided |
2 tablespoons extra-virgin olive oil, divided |
1 small yellow onion, finely chopped (about 1 cup) |
kosher salt, freshly ground pepper |
3 garlic cloves, finely chopped |
1/4 cup dry white wine |
1 pound chanterelles, brushed clean (halved if large) |
1/2 cup heavy cream |
pinch of freshly grated nutmeg |
1 teaspoon fresh oregano plus more for garnish |
fresh lemon juice |
1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes |
Directions:
1. Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 45 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.
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