Pappardelle with Chanterelles

Photo Credit: userealbutter.com

Ingredients: 

• 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

Directions:

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.


Original Recipe: userealbutter.com