6 Tb. butter, divided
3 Tb. olive oil, divided
1 small sweet onion, diced
3-4 garlic cloves, chopped
Salt and pepper
1⁄4 C. dry white wine
1 Lb. chanterelles, cleaned and cut in half if large
1⁄2 C. heavy cream
Generous grating of fresh nutmeg
Chopped Italian parsley or fresh oregano
1⁄2 Lb. wide pasta (papardelle are good here)
1. Sauté the onion in 3 Tb. butter and 1 Tb. oil till it’s translucent, about 5 minutes.
2. Add the chopped garlic and cook for one minute, then stir in the wine. Let that reduce by about half, then add the remaining butter, the oil, and the mushrooms. Cook and stir till the mushrooms are gently browned, about another 5 minutes.
3. Add the cream and nutmeg and cook till it’s all slightly thick, about another 2 minutes. Stir in the herbs and lemon juice and check for seasoning. Toss with the cooked pasta and you’re in mushroom heaven!