Fricassee of Chanterelles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- fresh lemon juice
- pinch of freshly grated nutmeg
- 2 tablespoons extra-virgin olive oil, divided
- kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
- 6 tablespoons (3/4 stick) unsalted butter, divided
- Carbohydrate 17 g(6%)
- Cholesterol 87 mg(29%)
- Fat 36 g(55%)
- Fiber 5 g(22%)
- Protein 4 g(7%)
- Saturated Fat 19 g(94%)
- Sodium 572 mg(24%)
- Calories 406
Preparation 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.
Preparation 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.
