This is the perfect way to showcase the nutty, woody flavor of mushrooms. For this recipe, make sure to buy high-fat creme fraiche, as lower fat sour creams will curdle during cooking. Adapted from Epicurious.
- 6 T butter
- 2-3 shallots, finely chopped
- 1 clove garlic, crushed with a garlic press
- 1 t fresh thyme
- 1/4 c dry white wine
- 1 lb chanterelles, cleaned and chopped into 1″ bite sized pieces
- 1/2 c creme fraiche (add more if you want more sauce)
- salt and pepper to taste
- 1 lb fresh pasta
- Fresh parmesan to taste
- Handful fresh parsley, chopped, for garnish
- Bring a large pot of water to boil.
- Heat a large skillet over medium high heat, and melt 3 T butter.
- Add shallot and cook 5-10 minutes, stirring frequently, until golden and translucent.
- Add garlic and thyme, and cook 1 minute, until aromatic.
- Stir in wine and cook until liquid is reduced by half, about 2 minutes.
- Increase heat slightly, add remaining 3 T butter, and stir in chopped chanterelles. Cook, stirring occasionally, until mushrooms have released their liquid and started to absorb it back, about 5 minutes.
- Reduce heat to low, stir in creme fraiche, and cook 5 minutes, until the sauce has thickened slightly and the flavors have started to meld together.
- As you add the creme fraiche, cook the pasta until it is al dente. (Tip: when the pasta is done, you can toss it with olive oil to prevent it from sticking together.)
- Season mushroom mixture to taste with salt and pepper, and serve with pasta and parmesan. Sprinkle with fresh parsley to garnish.