Fricassee of Chanterelles


  • 6 tablespoons (¾ 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
  • ¼ cup dry white wine
  • ½ cup heavy cream
  • + 5 more ingredients
    • Pinch of freshly grated nutmeg
    • 1 teaspoon fresh oregano plus more for garnish
    • Fresh lemon juice
    • ¼ pound pappardelle, cooked al dente, or 1 pound boiled new potatoes
    • 1 pound chanterelles, brushed clean (halved if large)

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 ...

View full recipe at SpringPad


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