Fricassee of Chanterelles
A luxurious dish featuring golden chanterelle mushrooms in a rich cream sauce with white wine, garlic, and fresh oregano. Served over pasta or potatoes, this French-inspired fricassee makes an elegant main course.
Ingredients
- •6 tablespoons unsalted butter
- •2 tablespoons extra-virgin olive oil
- •1 small yellow onion
- •to taste kosher salt and pepper
- •3 cloves garlic
- •¼ cup dry white wine
- •1 pound chanterelles
- •½ cup heavy cream
- •1 pinch nutmeg
- •1 teaspoon fresh oregano
- •1 to taste lemon juice
- •¼ pound pappardelle
- •cooked al dente
- •1 pound new potatoes
Cooking Instructions
- 1.
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.
20 min
