Fricassee of Chanterelles

Name: Fricassee of Chanterelles
Yield: 4 servings
Ingredients: 1 6 tablespoons (3/4 stick) unsalted butter, divided; 1 2 tablespoons extra-virgin olive oil, divided; 1 1 small yellow onion, finely chopped (about 1 cup); 1 Kosher salt, freshly ground pepper; 1 3 garlic cloves, finely chopped; 1 1/4 cup dry white wine; 1 1 pound chanterelles, brushed clean (halved if large); 1 1/2 cup heavy cream; 1 Pinch of freshly grated nutmeg; 1 1 teaspoon fresh oregano plus more for garnish; 1 Fresh lemon juice; 1 1/4 pound pappardelle; 1 cooked al dente; 1 or 1 pound boiled new potatoes

From the kitchen of Carly

Golden chanterelles braised in butter and cream with caramelized onions, garlic, and a whisper of nutmeg. This is pure comfort, silky and earthy, the kind of dish that tastes fancy but asks very little of you. Serve over toast or with crusty bread.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons (3/4 stick) unsalted butter, divided
12 tablespoons extra-virgin olive oil, divided
11 small yellow onion, finely chopped (about 1 cup)
1Kosher salt, freshly ground pepper
13 garlic cloves, finely chopped
11/4 cup dry white wine
11 pound chanterelles, brushed clean (halved if large)
11/2 cup heavy cream
1Pinch of freshly grated nutmeg
11 teaspoon fresh oregano plus more for garnish
1Fresh lemon juice
11/4 pound pappardelle
1cooked al dente
1or 1 pound boiled new potatoes

Instructions

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.