Pappardelle with Creamy Garlicky-Lemon Chanterelles
Makes 4 – 6 servings
6 tablespoons butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
4 garlic cloves, minced
¼ cup dry white wine
1 pound chanterelles (if you can’t find chanterelles, use a combo of as many wild/mixed mushrooms as you can find)
1 1/2 cups heavy (whipping) cream
Zest of 1 lemon
1/2 cup finely grated parmesan cheese
2 cups packed baby spinach leaves
¼ cup finely chopped flat-leaf parsley
1 pound pappardelle pasta (fresh, if you have it)
Sea salt and freshly cracked black pepper.
1) Bring a large stockpot of salted water to a rapid boil.
2) Heat a large skillet of medium-heat, and melt 3 tablespoons of the butter and 1 tablespoon of olive oil together. Add the onion, season with a pinch of salt, and cook, stirring often, until softened and translucent (4 – 5 minutes).
3) Add the garlic and cook for 30 seconds, then pour in the wine. Cook until the wine has reduced by half, about 2 minutes. Perfect.
4)Add the remaining butter, olive oil, and mushrooms. Cook, stirring often, until the mushrooms have reduced in size and started to turn golden brown, about 5 minutes. Stir in the cream, lemon zest, and parmesan cheese, and reduce the heat to medium-low. Season with a generous pinch of sea salt and pepper, then let the sauce blip and bubble away until thickened, 5 to 6 minutes.
5) While the sauce is simmering, cook the noodles according to package (or homemade) directions (al dente, please). Drain.
6) Stir the spinach into the sauce and cook for 30 seconds, then add the chopped parsley. Toss the pasta and sauce together, making sure to coat every nook and cranny, then hit it with an extra squeeze of fresh lemon juice and extra cracked black pepper. Serve immediately. Delicious!