Ingredients

• 1 Package Fresh Fettucine
• 1 oz Butter or oil   
• 2-3 tsp Minced Garlic 
• 3 Tbs Minced shallot or onion  
• Chanterelles – As much as you like!
• 6 fl. oz White Wine (good chardonnay)
• 12 fl. oz Heavy cream 
• 3 ounces Shaved Parmesan or Asiago Cheese (or mix). Save 1 ounce for garnish
• Salt and Pepper to taste 

Optional Ingredients

• Shrimp 
• Green Peas  
• Red Bell Pepper (diced)
• Zucchini or summer squash (diced) 
• Fresh Basil or Thyme  
• Parsley garnish 

Note: Refrigerate mushrooms until you are ready to use them. Clean only what you intend to use for the dish you are preparing. Gently rinse the mushrooms of any dirt or debris and leave to dry on paper towel. Do not soak your mushrooms. Slice or quarter mushrooms for this recipe.

Directions

Prepare your ingredients and begin boiling salted water for the pasta. In a sauté pan over medium-high heat, add butter, garlic, and shallots. Cook for a minute or so until fragrant. Add the mushrooms and cook until the liquid is released from the mushrooms and then reabsorbed, stirring often. When the liquid is reabsorbed add the white wine and your optional ingredients. Turn the heat to medium high again and bring the wine to a boil. Allow the wine to reduce until it is almost gone. If your water for the pasta is boiling, now is the time to put your pasta in it.   

Add the heavy cream to the pan and bring to a boil. After it has come to a boil, allow the cream to reduce for a couple minutes, then remove from the heat and stir in the cheese. This should thicken the sauce. Taste and season. Drain and add your cooked pasta to the sauce and stir to coat. If the sauce is too thick, add a little more of the heavy cream. Divide pasta, mushrooms, and sauce onto plates and enjoy with a glass of wine.