Chanterelles and Chardonnay like cream and butter
According to the Bay Area Mycological Society website, golden chanterelles grow where there are live oak trees and damp soil.
Mushroom hunters look for chanterelles around oak trees under the layer of leaves and decomposed matter after it rains.
[...] I'll take the safer route of purchasing chanterelles when they are somewhat affordable.
Because the pasta is rich, it is best served in smaller portions, such as a first course or as an accompaniment to duck or chicken and a green salad.
1 pound chanterelle mushrooms, cleaned 1 to 2 tablespoons olive oil1 cup small chopped yellow onion2 to 3 teaspoons minced garlic, to taste4 tablespoons ( 1/2 stick) unsalted butter-- Kosher salt 2 to 3 tablespoons Amontillado sherry1 1/2 cups heavy cream8 to 10 ounces fettuccine-- Freshly ground black pepper, to taste-- Grated or shaved Parmigiano-Reggiano, to taste-- Chopped parsley, optionalInstructions:
Slice the big mushrooms into large pieces about 1 1/2-inches long and 1/4- to 3/8 -inch thick; quarter the medium-size ones and leave the small ones whole - they all should be similar in size.
Per serving: 330 calories, 5 g protein, 26 g carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 21 mg sodium, 3 g fiber.