Creamy Chanterelle Pancetta Pasta....

 Here in the Pacific Northwest the Chanterelles are just now coming out...you can find them in fruit stands and farmers markets...(or the woods)....we have been taught here not to eat the mushrooms in the woods unless you have been carefully taught how to recognize them....we have heard to many horror stories about people dieing that have eaten wild mushrooms....but it sure is tempting when you see them....

Creamy Chanterelle Pancetta Pasta.....
4 tablespoons (1/4stick) butter
1 slice 1/2 inch pancetta diced
1/4 cup shallots, finely chopped
1/2 pound pasta spaghetti cooked
1/4 pound fresh chanterelles, roughly chopped if large and whole if small
3 cloves of garlic minced
1/4 cup of white wine
1/2 cup of cream
1/2 cup of shredded parmasan

Salt and ground pepper to taste

  In a large skillet, heat 2 tablespoons of the butter over medium heat and add the diced pancetta. Do not drain the fat. As bacon begins to crisp, add shallots and garlic and cook until tender. Meanwhile, bring a large pot of water to boil over high heat, and add pasta.

Add chanterelles  to the skillet and cook several minutes, stirring occasionally, until they have released their water. Season with salt and pepper...then add the wine bring to a boil and then add the half and half...when this come back to a boil,continue to cook for 5 minutes and the drained pasta and then add shredded cheese...stir and serve..

the butter will brown a little....cook this over a medium to medium low heat....and please use your favorite pan....this one is my favorite....but I guess you have already figured that out....

the shallots and garlic are added....

then add the mushrooms....mmmmmm...

add the wine and cook....

add the cream.....

add the pasta.....

the cheese and stir.....this is a great main course but would be great with a piece of wild salmon or chicken...

serve with additional cheese and parsley.....so hearty and flavorful and mushroomy!!!!

Cheers to Happy  !!