Fresh Chanterelles And Fettuccine - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/4 t: Salt,
1 t: Fresh or 1/4 t dried thyme,
1 T: Butter,
-leaves,
1/4 cup: Chopped onion,
1/8 t: Ground nutmeg,
1/2 lbs: Chanterelles or other wild,
1/4 cup: Grated Parmesan cheese,
-or cultivated exotic,
1 lbs: Fresh fettuccine,
-mushrooms, sliced
Fresh thyme sprigs,
1 cup: , (1/2 pint) heavy cream
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 1/4 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 &
Submitted By DIANE PAHL On 10-02-94
Source from luhu.jp
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 1/4 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 &
Submitted By DIANE PAHL On 10-02-94
Source from luhu.jp