Recipe Detail

Fricassee of Chanterelles

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  1. 6 tablespoons - unsalted butter (6 Tbsp = 3/4 stick) divided
  2. 2 tablespoons - extra-virgin olive oil divided
  3. 1 - small yellow onion (about 1 cup) chopped
  4. - kosher salt, freshly ground pepper
  5. 3 cloves - garlic finely c hopped
  6. 1/4 cups - dry white wine
  7. 1 pounds - chanterelles (halved, if large) brushed clean
  8. 1/2 cups - heavy cream
  9. - pinch of freshly grated nutmeg
  10. 1 teaspoons - fresh oregano plus more for garnish
  11. - fresh lemon juice
  12. 1/4 pounds - pappardelle OR (potatoes below) cooked al dente (optional, for serving with)
  13. 1 pounds - boiled new potatoes optional, for serving with


Melt half of butter with half of oil in a large skillet over medium-high heat. Add onion and season with salt and pepper; cook, stirring occasionally until softened and lightly golden, about 4-5 minutes.

Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes.

Add remaining butter and oil along with 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 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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