Fresh chanterelles and fettuccine - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | teaspoon | Salt |
| 1 | tablespoon | Butter |
| ¼ | cup | Chopped onion |
| ½ | pounds | Chanterelles or other wild or cultivated exotic mushrooms, sliced |
| 1 | cup | (1/2 pint) heavy cream |
| 1 | teaspoon | Fresh or 1/4 t dried thyme leaves |
| ⅛ | teaspoon | Ground nutmeg |
| ¼ | cup | Grated Parmesan cheese |
| 1 | pounds | Fresh fettuccine |
| Fresh thyme sprigs | ||
Directions
1. In 6-quart saucepot, heat about 3 quarts water and 1 t salt to boiling.
2. Meanwhile, in large skillet, melt butter over medium heat; add onion and saute 3 to 5 minutes until translucent. Add mushrooms, cream, thyme leaves, remaining ¼ t salt, and the nutmeg. Cook, stirring, 10 to 12 minutes or until sauce thickens. Stir in cheese.
3. When sauce is almost finished, add fettuccine to boiling water and cook 2 to 4 minutes until al dente.
4. Drain fettucine very well, then place in serving bowl and toss with sauce. Serve family style or divide among 4 individual bowls. Garnish with thyme sprigs.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94