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 :)
6tablespoons(3/4 stick) unsalted butter, divided
2tablespoonsextra-virgin olive oil, divided
1small yellow onion, finely chopped (about 1 cup)
Kosher salt, freshly ground pepper
3garlic cloves, finely chopped
1/4cupdry white wine
1poundchanterelles, brushed clean (halved if large)
Pinchof freshly grated nutmeg
1teaspoonfresh oregano plus more for garnish
Fresh lemon juice
1/4poundpappardelle, cooked al dente, or 1 pound boiled new potatoes
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.