Fricassee of Chanterelles

Ingredients for Fricassee of Chanterelles

• 6 tablespoons (3/4 stick) unsalted butter, divided

• 2 tablespoons extra-virgin olive oil, divided

• 1 small yellow onion, finely chopped (about 150g )

• Kosher salt, freshly ground pepper

• 3 garlic cloves, finely chopped

• 60ml dry white wine

• 450g chanterelles, brushed clean (halved if large)

• 120ml double cream

• Pinch of freshly grated nutmeg

• 1 teaspoon fresh oregano plus more for garnish

• Fresh lemon juice

• 110g pappardelle, cooked al dente, or 450g boiled new potatoes

Melt 45ml 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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.