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Fricassee of Chanterelles
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Brief Description
Spoon this quick sauté over crushed boiled potatoes, toss it in a skillet with pappardelle, or pile the mushrooms on thick slices of toasted country bread.
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Main Ingredient
Chanterelle mushrooms
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Category: Sauces and marinades
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Cuisine: French
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Dec 30, 2019
Number of Servings:
Ingredients:
- 6 tablespoons - unsalted butter (6 Tbsp = 3/4 stick) divided
- 2 tablespoons - extra-virgin olive oil divided
- 1 - small yellow onion (about 1 cup) chopped
- - kosher salt, freshly ground pepper
- 3 cloves - garlic finely c hopped
- 1/4 cups - dry white wine
- 1 pounds - chanterelles (halved, if large) brushed clean
- 1/2 cups - heavy cream
- - pinch of freshly grated nutmeg
- 1 teaspoons - fresh oregano plus more for garnish
- - fresh lemon juice
- 1/4 pounds - pappardelle OR (potatoes below) cooked al dente (optional, for serving with)
- 1 pounds - boiled new potatoes optional, for serving with
Directions:
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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