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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.

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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.