Pasta, Noodles and Rice Recipes - Fettuccine with Chanterelles Recipe

Ingredients

Serve 4

• 300 g/10 oz chanterelles, morels or other wild mushrooms

• 500 ml/17 fl oz Chicken Stock

• 15 g/1/2 oz butter

• 1 tablespoon olive oil

• 1 bunch of spring onions, finely chopped

• 4 tablespoons dry white wine

• 300 g/10 oz fettuccine verde

• 2 tablespoons pine nuts

• 350 ml/12 fl oz whipping cream or creme fraiche

• salt and pepper

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Method:

1. Thinly slice the chanterelles, reserving any discarded pieces of stem or peel. Pour the stock into a saucepan and bring to the boil.

2. Add the mushroom trimmings and cook over a medium high heat until reduced to 125 ml/4 fl oz. Strain through a sieve and discard the mushroom trimmings.

3. Melt the butter with the oil in a large saucepan or deep frying pan, add the mushrooms and spring onions, and cook, stirring, until the mushrooms begin to render liquid.

4. Add the wine and cook over high heat until the liquid has nearly evaporated. Cook the pasta until al dente. Set aside and keep warm.

5. Meanwhile, toast the pine nuts under the grill or in a dry pan over a moderate heat. Watch them all the time and move them around to toast evenly.

6. Add the reduced stock and cream to the mushroom mixture. Bring to the boil and reduce the sauce to half its original volume.

7. Season to taste with salt and pepper. Add the drained pasta and pine nuts to the pan and toss to coat with the sauce. Serve immediately.