Chanterelle mushrooms are not cheap, but they are worth the occasional splurge. They make the meal and go so well with fresh pappardelle, but you can use any of your favorite pasta. There is a little butter and cream in this dish and it is somewhat decadent for me, so this is a special treat meal I enjoy with my husband.
- Cook Time
- Prep Time
- 2 ServingsServings
- 1 tablespoon butter
- 2 tablespoon extra virgin olive oil
- 1 small onion, diced
- salt and pepper to taste
- 2 cloves garlic, minced
- 1/3 cup white wine
- 8 ounce chanterelle mushrooms
- 1/4 cup half and half
- freshly grated nutmeg
- 1 cup chopped baby spinach
- Fresh Parmesan (optional)
Melt 1 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 1 tablespoon butter, 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. Season to taste with salt and pepper.
Add in baby spinach and pasta. Toss well and divide among two plates.
Top with more freshly grated pepper and parmesan cheese if desired.