Fricassee of Chanterelles

By LRay

Recipes & Menus | recipes

Fricassee of Chanterelles
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.

4 servings

Recipe by Melissa Hamilton and Christopher Hirscheimer

Photograph by Hirscheimer & Hamilton

September 2011

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

Preparation

Step 1

Preparation

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, 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 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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