Jimmy Hagood of Food for the Southern Soul used this recipe, adapted from a 2011 Bon Appetit recipe, to prepare one of his first chanterelle hauls of the season.

Chanterelles 'Fricassee'


4 tablespoons unsalted butter, divided use

3 tablespoons olive oil, divided use

1 small sweet onion, finely chopped


3 garlic cloves, minced

1/4 cup white wine

1 to 1 1/2 pounds chanterelles, halved or quartered depending upon size

1/2 cup heavy cream

Pinch of nutmeg

White pepper

Lemon juice

Lemon slices for garnish

1/4 pound cooked pappardelle or fettucine pasta (may also be served over boiled potatoes or rice)

1 teaspoon fresh parsley


Melt 2 tablespoons of the butter and 2 tablespoons of the olive oil in large pan over medium heat. Add onion and salt to taste, and saute until onions are softened but not browned (approximately 5 minutes).

Add garlic and saute until fragrant (approximately 1 minute). Add wine and cook until reduced by half (approximately 3 minutes.)

Add remaining 2 tablespoons butter, 1 tablespoon olive oil and chanterelles. Cook, stirring frequently until mushrooms are golden and slightly softened (approximately 5 minutes.)

Add heavy cream, a pinch of nutmeg and white pepper and cook until slightly thickened (approximately 1 to 2 minutes.)

Season to taste with lemon juice, salt and pepper. Add cooked pasta to skillet and toss all ingredients, or serve over rice or smashed, boiled potatoes. Garnish with parsley.