Fresh chanterelles and fettuccine - country living

4 servings

Ingredients

Quantity Ingredient
1¼ teaspoon Salt
1 tablespoon Butter
¼ cup Chopped onion
½ pounds Chanterelles or other wild or cultivated exotic mushrooms, sliced
1 cup (1/2 pint) heavy cream
1 teaspoon Fresh or 1/4 t dried thyme leaves
⅛ teaspoon Ground nutmeg
¼ cup Grated Parmesan cheese
1 pounds Fresh fettuccine
Fresh thyme sprigs

Directions

1. In 6-quart saucepot, heat about 3 quarts water and 1 t salt to boiling.

2. Meanwhile, in large skillet, melt butter over medium heat; add onion and saute 3 to 5 minutes until translucent. Add mushrooms, cream, thyme leaves, remaining ¼ t salt, and the nutmeg. Cook, stirring, 10 to 12 minutes or until sauce thickens. Stir in cheese.

3. When sauce is almost finished, add fettuccine to boiling water and cook 2 to 4 minutes until al dente.

4. Drain fettucine very well, then place in serving bowl and toss with sauce. Serve family style or divide among 4 individual bowls. Garnish with thyme sprigs.

Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94

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