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.
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
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.
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