2 tbsps butter
4-6 oz. fresh chanterelles, cleaned and sliced 1/8-inch thick (or use another kind of fresh mushroom)
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 tbsps parsley, chopped fine
Melt the butter in a stainless steel sauté pan (just don’t use non-stick pans) over high heat. 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.] Add the garlic and sauté until fragrant (about a minute). Pour in the white wine and simmer until the wine is nearly evaporated. Add the cream and bring the sauce to a boil. Turn off the heat. 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. Top with a slice or two of the sautéed chanterelles. Serves 2-4.
