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.