One of my absolute favorite mushrooms comes in season in the winter: chanterelles. They are woodsy, rich, earthy and everything other mushrooms wish they could be. They are the star of this dish that also includes toasted hazelnuts and fresh herbs in a light wine sauce. If you can't find chanterelles, cremini mushrooms are a great substitute.
Fettuccine with Chanterelles and HazelnutsPrint Grocery List Print Recipe
- 1 package of your favorite Fettuccini
- 1 cup hazelnuts
- 6 tablespoons butter
- 1 pound fresh chanterelle mushrooms, thickly sliced (you can also use oyster, button or cremini mushrooms)
- Salt and fresh pepper
- 1 large shallot, minced
- 1 tablespoon chopped thyme
- 1 tablespoon chopped Italian parsley
- Pinch of crushed red pepper
- 2 tablespoons sherry vinegar
- ½ cup organic chicken stock
- ½ cup white wine
- 1/4 cup snipped chives
- Parmigiano Reggiano, to sprinkle on top
Toast the hazelnuts either in your toaster oven (my favorite method), or in a 375 degree oven. Toast them until they are fragrant, about 5-10 minutes. Keep a watchful eye to prevent them from burning.
In a large skillet, over medium heat, melt the butter. When then butter has started to turn a golden brown, about 5 minutes, add the chanterelles. Season with salt and pepper. Cook them mushrooms over high heat, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated. This should take about 8-10 minutes.
Add the thyme, parsley and red pepper, cook over medium high heat for another 5 minutes. Add the vinegar and cook until the vinegar is evaporated, stirring often to scrape up all the tasty bits from the bottom of the pan. Add the broth and wine, and simmer until reduced by half, about 10 minutes. Season to taste with salt and pepper.
Cook the pasta in a large pot of salted boiling water. Drain and add pasta to the skillet, along with remaining 2 tablespoons of butter. Toss the pasta in the sauce to thoroughly coat, about 2 minutes.
Stir in chives and serve in bowls, garnished with hazelnuts and a sprinkle of Parmigiano Reggiano.
Inspired by a recipe from Chris Pandel/Balena, Food and Wine