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| Chanterelle & fettuccine deliciousness, ready to serve family-style |
During our 2016 summer sojourn to see my parents in Columbia, MO, there occurred a chanterelle mushroom frenzy, the likes of which we had never seen before or since. I'm sure in the 30 plus years mom and dad have lived on their 50 acres that there have been other years prior to 2016 where there has been a good harvest, but we hadn't discovered chanterelles yet, so have no idea if there was. A shame! The Summer of 2016, there was no way you could miss them, they were so plentiful - and everywhere! In the two summers since, it was so dry in COMO the chanterelles didn't have a chance to grow. We couldn't find even one, and, boy, did we spend a lot of time looking! We're hoping this August 2019 brings good growing weather because we all miss those fresh chanterelles like crazy! This dish was served along with the chiles rellenos that was posted yesterday.
1 C. chopped yellow onion
2 - 3 t. minced garlic (to taste)
4 T. unsalted butter (1/4 stick)
1 lb. fresh chanterelle mushrooms, cleaned (a dry pastry brush works well)
salt (to taste)
8 - 10 oz. fettuccine
3 T. Amontillado sherry
1 1/2 C. heavy/whipping cream
BumHot to taste (mom & dad's homegrown, dehydrated, ground red pepper mix)
salt & fresh-ground black pepper to taste
Parmigiano-Reggiano, grated or shaved, to taste
parsley, chopped, for garnish if desired
Slice the bigger mushrooms into large pieces, about 1 1/2" x 1/2"; quarter the medium-size ones and leave the small ones whole - they should all be similar in size. Set aside.
Add oil to a large skillet that's over medium heat. When the oil is hot, add the onion and saute until it is soft and light golden, stirring frequently, about 4 minutes. Add the garlic and saute until aromatic, about 30 seconds. Add the butter, mushrooms and salt to the skillet and saute, stirring occasionally, until until the mushrooms are tender, about 5 minutes.
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| The sauteing chanterelles |
Add the sherry to the skillet, bring to a boil and cook, stirring, until alcohol is evaporated. Add the cream, bring to a boil , then reduce heat just to keep warm.
Meanwhile, cook the fettuccine in well-salted water according to package directions. Drain, reserving 1 cup of the cooking water. Add the fettuccine to the sauce, and toss to combine all the flavors, rewarm and reduce the sauce as needed. As the pasta sits, some of the sauce will be absorbed, so add some of the reserved cooking water to loosen it to the desired consistence (if needed). Season with the pepper and toss again. Taste and correct seasonings.
Serve at once on individual plates or family style (like above photo), garnished with some cheese and the parsley. Serve with more cheese on the side.
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| A very VERY large just harvested chanterelle |
Yum!
'till we feast again!
xoabb
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