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CHANTRELLE PAPPARDELLE

This is a simple way to use our fresh Chantrelles, by tossing this quick sauté in a skillet with pappardelle.

4 servings

 

 

 

 

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)
  • sea 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 rosemary plus more for garnish
  • Fresh lemon juice
  • 1/4 pound pappardelle, cooked al dente

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 rosemary. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta. Garnish with more rosemary.

Voila Chantrelle Pappardelle!!

 

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