Wednesday, November 16, 2011

Mushrooms and potatoes



Okay, this is another one of my "it doesn't look good but tastes good" pictures. :)  You can find the orginal recipe here.

Keep in mind...we kept it more simple.  We just used botton mushrooms :)

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small yellow onion, finely chopped (about 1 cup)
  • Kosher salt, freshly ground pepper
  • 3 garlic cloves, finely chopped
  • 1/4 cup dry white wine
  • 1 pound chanterelles, brushed clean (halved if large)
  • 1/2 cup heavy cream
  • Pinch of freshly grated nutmeg
  • 1 teaspoon fresh oregano plus more for garnish
  • Fresh lemon juice
  • 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes

Preparation

  • Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.

  • Read More http://www.bonappetit.com/recipes/2011/09/fricassee-of-chanterelles#ixzz1bFfij9M0