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.

mustard ravioli with chanterelle creme sauce

Mustard green ravioli (greens wilted in a sauté pan with garlic and then cooled, chopped and combined with a bit of Parmigiano-Reggiano, Gruyère, salt, pepper, and nutmeg).

With a heavenly chanterelle, shallot, and cream sauce.

There is little more to say, but I am really happy with the combination of the ravioli that had no ricotta and very modest portion of cheese with the rich cream sauce. It was delicious.