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Fricassee of Chanterelles

Fricassee of Chanterelles Recipe

  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small yellow onion, finely chopped (about 1 cup)
  • Kosher salt, freshly ground pepper
  • 3 garlic cloves, finely chopped
  • 1/4 cup dry white wine
  • 1 pound chanterelles, brushed clean (halved if large)
  • 1/2 cup heavy cream
  • Pinch of freshly grated nutmeg
  • 1 teaspoon fresh oregano plus more for garnish
  • Fresh lemon juice
  • 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes
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