Fricassee of Chanterelles

milk/cream mushroom onion side sauté vegetarian dinner fall butter bon appétit pescatarian peanut free tree nut free soy free kosher

Melissa Hamilton

Makes 4 servings

Source

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)

Kosher 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 oregano plus more for garnish

Fresh lemon juice

1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes

Method

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.