Fricassee of Chanterelles

By stancec44

Ingredients

• 6 Tbsp. unsalted butter, divided
• 2 Tbsp. olive oil, divided
• 1 small yellow onion, finely chopped (about 1 c.)
• Kosher salt, fresh ground pepper
• 3 garlic cloves, finely chopped
• 1/4 c. dry white wine
• 1 lb. chanterelles, brushed clean (halved if large)
• 1/2 c. heavy cream
• Pinch of fresh ground nutmeg
• 1 tsp fresh oregano plus more for garnish
• Fresh lemon juice
• 1/4 lb. pappardelle, cooked al dente, or 1 lb. boiled new potatoes

Details

Servings 4

Preparation

Step 1

Melt 3 Tbsp butter with 1 Tbsp oil in large skillet over med-hi heat. Add onion, season w/salt & 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 Tbsp butter, remaining 1 Tbsp 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 tsp. oregano. Season to taste with salt, pepper and lemon juice.

Toss in a skillet with cooked past or serve over smashed boiled potatoes. Garnish with more oregano.