Fricassee of Chanterelles - Northern Michigan's News Leader

Fricassee of Chanterelles

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6 tbs Unsalted butter
2 tbs Extra virgin olive oil
1 Small yellow onion (finely chopped)
  Kosher salt, freshly ground pepper
3 Garlic cloves (finely chopped)
1/4 cup Dry white wine
1 cup Chanterelles
1/2 cup Heavy cream
  Pinch of freshly grated nutmeg
1 tsp Fresh oregano plus more for garnish
  Fresh lemon juice
1/4 lb Pappardelle, cooked al dente, or 1lb. boiled new potatoes

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 one 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 one 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.

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