Chanterelle Cream Pasta
1.5 lb Fresh Papardelle Pasta
8 oz Fresh Chanterelle Mushrooms
1 cup half/half
4 Tbsp olive oil
1 Tbsp thyme
3/4 cup grated Parmigiano-Reggiano
2 cloves garlic (sliced very thin)
Salt & Pepper to taste

Fall recipe!

Heat oil in medium sauce pan. Add garlic, thyme and simmer for about three minutes. Add mushrooms. Sauté, covered 8-10 minutes. Start the fresh pasta now. Add half/half, allow to bubble and thicken for about three minutes. Add Reggiano, stir occasionally and allow to thicken slightly. Add salt and pepper to taste. Pour pasta in with sauce and warm for a minute. Serve hot.

Serving Suggestions and Tips: Please try a Vino Nobile di Montalcino with this. Please!
Posted by Pat on December 13, 2006 6:37 PM

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