Sunday, September 22, 2013

Pappardelle with Chanterelles

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  • 2 tbsp butter
  • 4-6 oz. fresh chanterelles, cleaned and sliced 1/8-inch thick
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup (or more) heavy cream
  • 8 oz. dry or 12 oz. fresh pappardelle, cooked just under al dente
  • salt, to taste
  • freshly ground pepper, to taste
  • Parmesan cheese, grated
  • 2 slices bacon, cooked and chopped fine
  • 2 tbsp parsley, chopped fine

  1. Melt the butter in a stainless steel sauté pan (just don’t use non-stick pans) over high heat. 
  2. Add the chanterelles when the butter is hot and sauté until lightly browned and cooked. (At this point you can reserve a few of the nicer looking slices for garnish if you plan to go that route.)
  3. Add the garlic and sauté until fragrant (about a minute). 
  4. Pour in the white wine and simmer until the wine is nearly evaporated. 
  5. Add the cream and bring the sauce to a boil. Turn off the heat. 
  6. Add the pasta. Season with salt and pepper. Gently toss the pasta with the sauce. Place some pasta and sauce on a plate. Garnish with Parmesan cheese, a sprinkle of bacon crumbs, parsley, and any additional salt and pepper. 
  7. Top with a slice or two of the sautéed chanterelles.

Note: Serves 2-4.

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