By Terry Boyd, Blue Kitchen
Serves 3 to 4
4 tablespoons unsalted butter, divided
8 ounces cream, divided
1 pound fresh chanterelles, torn lengthwise into pieces (see Kitchen Notes)
1-1/2 teaspoons fresh sage, finely minced
1/3 cup shallots, finely minced (one large shallot)
1/3 cup sherry
Salt, pepper
Parmesan
10 ounces linguine fini
1. Melt 3-1/2 tablespoons butter in a large, heavy skillet. When it is melted and spread evenly on the bottom of the pan, pour in the chopped shallot and chopped sage, stir and saute until the shallots are translucent – it should be about three to four minutes. Then add the mushrooms all at once. Stir them to evenly coat with the butter and the shallots.
2. At this point, start the water for the pasta.
3. Sauté the chanterelles over moderate heat, stirring occasionally, until they release their liquid (it won’t be a huge amount of liquid, and it should take about 10 minutes for this to happen). When you see the liquid appear, salt lightly, grate pepper generously over the whole, and pour six ounces of the cream plus all the sherry into the mushrooms; stir, then let everything all simmer together gently for a little while. In an ideal world, the water will have come to a boil and you can now cook the pasta while the chanterelles meld nicely with the cream. The mushrooms will have shrunk pretty dramatically, and now the cream will cook down and turn a lovely gold color.
4. Put the remaining cream and butter into a small pan and heat it gently until the butter melts. Swirl it together.
5. When the pasta is done, rinse it in hot water. Add the cream-and-butter mixture to the sauce, stir and toss. To serve, put the pasta in a warm bowl, pour most of the mushrooms and sauce over it, and toss thoroughly with a pair of forks. Then plate and top with the remaining sauce, some handsome mushrooms and a generous grating of Parmesan, and serve.
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