If you’re looking for a classic seasonal dish to pair with one of our wines – conider this simple yet elegant Chanterelle Fettuccine Alfredo & our 2008 Ukiah Cellars Chardonnay!
Serving Size: 4
Preparation Time: 30 minutes
Ingredients
½ pound fettuccine
1 teaspoon olive oil
1 cup fresh Chanterelle mushrooms
1 tablespoon unsalted butter
1 tablespoon flour, all-purpose
¾ cup heavy cream
1½ cup mushroom stock (or chicken, veggie, etc.)
½ tablespoon olive oil
1 tablespoon shallots minced
¼ tsp oregano, dried
1 pinch thyme, dried
½ cup Parmesan cheese shredded
gray sea salt
fresh ground black pepper
Preparation
1.Cook the pasta in boiling, salted, water (should taste like the Adriatic Sea ) for 7 minutes. Rinse in warm water, toss with a teaspoon of olive oil, and set aside.
2. In a skillet, melt 1 tablespoon butter and extra-virgin olive oil over medium-low heat. Meanwhile, cut any particularly large mushrooms in half. Add chantrelles to the skillet and saute with the shallots and herbs in olive oil, stirring frequently, about 5 minutes. Set aside.
3.Make a light roux with the butter and flour and break it (correct culinary term!) with the heavy cream by adding it all at once. Cook a bit over medium and add the mushroom stock. Continue cooking until the desired consistency is achieved. A slurry of flour mixed with water can be added through a strainer if a thicker sauce is desired but be mindful that cheese will be added later.
4.Take the chanterelles and add this mixture to the cream sauce, cook a few minutes, and add the cheese and mix everything with the pasta. Add salt and pepper to taste.