23 October 2013

chanterelles with pasta

Some beautiful chanterelles from the market (most likely the last of the season)...

 With shallots, simmered (covered) with some chicken stock (for about twenty minutes), then with crème fraîche, salt, and peper added, and simmered uncovered until the sauce reduces.

This I served with fresh pasta that I managed to roll out thinner than usual.

Tastes like heaven, feels like fall, as the season quickly fades into interminable Chicago winter.

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