Fresh Chanterelle Pasta with Lemon-Cream Brown Butter print close
INGREDIENTS:

3/4 lb. pasta

12 oz. fresh chanterelle
mushrooms, coarsely chopped

4 tbsp. olive oil

4 tbsp. butter

8 oz. heavy cream (substitute: whole milk or goat yogurt)

1 tbsp. lemon zest

2 tbsp. lemon juice

salt and pepper (to taste)
DIRECTIONS:

  1. Melt butter and olive oil in skillet on medium heat.

  2. Sauté mushrooms for 8 to 10 minutes.

  3. Add cream, lemon juice, lemon zest, salt and pepper (to taste). Reserve.

  4. Cook pasta until al dente.

  5. Toss pasta with sauce over low heat.

  6. Cover and let stand for 1 to 2 minutes.