Black Fettuccine with Chanterelle Sauce

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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.