Fettuccine With Chanterelles
Serves 6 to 8 as a first course
- 1 pound chanterelle mushrooms, cleaned
- 1 to 2 tablespoons olive oil
- 1 cup small chopped yellow onion
- 2 to 3 teaspoons minced garlic, to taste
- 4 tablespoons ( 1/2 stick) unsalted butter
- -- Kosher salt
- 2 to 3 tablespoons Amontillado sherry
- 1 1/2 cups heavy cream
- 8 to 10 ounces fettuccine
- -- Freshly ground black pepper, to taste
- -- Grated or shaved Parmigiano-Reggiano, to taste
- -- Chopped parsley, optional
Instructions: Slice the big mushrooms into large pieces about 1 1/2-inches long and 1/4- to 3/8 -inch thick; quarter the medium-size ones and leave the small ones whole - they all should be similar in size. Set aside.
Add the oil to a large skillet over medium heat. Add the onion and cook until soft and light golden, stirring frequently, 3-4 minutes. Add the garlic and cook until aromatic - about 30 seconds. Add the butter, mushrooms and salt to taste. Cook, stirring occasionally, until mushrooms are tender, about 4-5 minutes.
Add the sherry to the skillet; bring to a boil and cook, stirring, until evaporated. Add the cream; bring to a boil, then reduce heat just to keep warm.
Meanwhile, cook pasta in well-salted water according to package directions. Drain and reserve 1 cup cooking water.
Add the pasta to the sauce, toss to combine and rewarm and reduce the sauce as needed. As the pasta sits, some of the sauce will be absorbed, so add some of the reserved cooking water to loosen it to desired consistency if needed. Season with pepper
Serve at once on individual plates or family-styled, garnished with cheese and parsley if desired.
Per serving: 330 calories, 5 g protein, 26 g carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 21 mg sodium, 3 g fiber.
