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Black Fettuccine with Chanterelle Sauce

1 1/2 cup of fresh chanterelles
1 pound of black fettuccine
1 shallot, minced
1 clove of garlic, minced
1 tablespoon of fresh thyme
1 tablespoon of butter
2 tablespoons of olive oil
1 cup of dry white wine
Salt and pepper


Prepare the chanterelles by removing any tough part at the bottom of the stem, and use a damp towel to dust off any dirt. If they are small, leave whole, and if big, cut each mushroom into a few pieces.

In a pasta pot, bring the water to a boil and start making the pasta while you make the sauce.

Put a pan on medium-high and heat 1 tablespoon of butter and 1 tablespoon of olive oil until nice and hot. Then, add the shallot and garlic and sauté for 2 minutes. Next, add the chanterelles, thyme salt and pepper and sauté for another 3 minutes. Then, add the white wine and reduce by half.

Toss the pasta with the sauce and add the remaining tablespoon of olive oil.

Serves 4.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.