Fettuccine With Chanterelles

    Try this wonderful dish, which serves 4, with Pinot Gris or Chardonnay – and make it with the very same wine (see ingredient list).

* 1/2-lb. fresh chanterelles or other wild mushrooms (porcini or oyster)

* 2 cups unsalted chicken stock or broth

* 1 tablespoon butter

* 1 tablespoon olive oil

* 2 tablespoons minced shallot

* 1/4 cup Pinot Gris or Chardonnay

* 1 1/2 cups whipping cream

* Salt and pepper to taste

* 1-lb. freshly cooked fettuccine, well drained

* 1 tablespoon chopped fresh parsley

Slice mushrooms vertically through caps and stems into pieces about 1/4-inch thick. In a small saucepan, bring stock and any mushroom trimmings to a boil. Simmer over medium-high heat until reduced to about 1/2-cup. Strain out trimmings and discard. Set stock aside.

In a large, heavy-bottomed skillet, heat butter and oil over medium-high heat until it is almost smoking. Add mushrooms and shallot; cook, stirring, until mushrooms begin to render liquid. Add wine and cook over high heat until liquid is mostly evaporated. Add reduced stock and whipping cream; bring to a boil, then reduce heat to medium-high and cook, uncovered, stirring occasionally.

When mixture is reduced by half, season with salt and pepper. If a thicker sauce is desired, continue cooking. Add well-drained, cooked pasta and parsley to skillet, and toss lightly to coat evenly with sauce. Serve immediately.

Posted in Food and Wine Pairings/Recipes
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