Wild chanterelles and cream over pappardelle

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Wild chanterelles and cream over pappardelle

Wild and tasty chanterelle’s make their debut every June. Foragers count down the days to go out in nature to find these incredible palate party mushrooms. We encourage people to eat chanterelle’s cause they are just so good. So we have an easy recipe to help you on your chanterelle journey. If you don’t have fresh then you can always use dried chanterelle’s.

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Cooking Instructions

  • 1.Melt butter in large saucepan over medium low heat.  Do not brown.
  • 2.Add mushrooms, and cook until they start to release moisture, approximately 7 minutes.
  • 3.Add garlic, and saute until slightly brown.
  • 4.Pour in wine, scraping the bottom of the pan to mix in any yummy brown bits.
  • 5.Add cream, nutmeg, salt and pepper.  Stir well to incorporate.  Reduce heat to low, and simmer until slightly thickened, about 20-25 minutes.
  • 6.Spoon sauce over hot pasta, garnish, and savor.
  • 7.Oh, lucky you!


  • 1 pound freshly picked chanterelle mushrooms (or 3 oz. dried chanterelles, rehydrated), sliced
  • 1 stick salted organic butter
  • 2 cloves garlic, minced
  • ¾ cup Tio Pepe cooking sherry (or dry white wine)
  • 1 pint organic heavy cream
  • 1 pound pappardelle pasta (or whatever you like best), cooked
  • 2 teaspoons nutmeg
  • salt and pepper to taste
  • bacon, green onions, parmesan (optional garnish.  get wild with it)