Believe it or not , the perfect tool for cleaning mushrooms is a (not previously used) toothbrush. Serves 4.
Ingredients
10 ounces chanterelle mushrooms
1 pound egg noodles
1 teaspoon olive oil
3 tablespoons unsalted butter
Salt and freshly ground pepper
2 shallots minced
3/4 cup dry sherry
2 cups chicken broth
2 ounces parmesan
Directions
Brush the mushrooms free of any dirt or pine needles. Scrape the stems with a paring knife.
Bring a large pot of heavily salted water to a boil.
Heat a large saute pan until smoking. Add the olive oil, toss in the mushrooms, and add half the butter. Cook until the mushrooms release their water and are lightly colored, about 4 minutes. Season with salt and pepper.
Drop in the pasta, cover and bring back to a boil.
Add the shallots and cook without coloring, about 30 seconds Add the sherry and reduce by 2/3. Add the chicken stock and reduce by half.
When pasta is done, drain and toss into the mushroom fricassee. Add the remaining butter and grate in the cheese. Taste for seasoning and serve immediately.
