A kind friend gave me a large paper bag that contained around 400g of chanterelle mushrooms, foraged from a secret location on the mainland. These are a rare treat, and are best cooked simply, going well with garlic and butter.
- 90g unsalted butter, divided into two
- 1 small yellow onion, finely chopped, or half a large onion.
- Salt and pepper
- 3 garlic cloves, finely chopped
- 60ml dry white wine
- 400g chanterelles, brushed clean (halved if large)
- 120ml double cream
- Freshly grated nutmeg
- A good pinch of dried oregano
- Juice from half a lemon
- 200g tagliatelle or pappardelle
- Melt half the butter in a medium saucepan, and fry the onion over a medium heat until softened.
- Season with salt and pepper, and add the garlic, cooking for a further couple of minutes.
- Stir in the wine and continue cooking for another couple of minutes, reducing the sauce down.
- Add the remaining butter, and when it has melted, add the mushrooms. Continue to cook, stirring from time to time, for a further five minutes.
- Stir in the cream, oregano and a good grating of nutmeg, and continue to cook until it thickens a little, about another two minutes.
- Meanwhile cook the pasta according to the instructions on the pack.
- Drain the pasta, return to the pasta pan, stir in the sauce with the lemon juice, and adjust the seasoning if required,
- Serve in warmed bowls.