One of our stores got a bunch of fresh chanterelles and I bought a pound with no idea what to do with them, until I found this recipe. They're such an interesting mushroom, when fresh they feel and almost look like cooked chicken. A good one for the vegetarians among us who miss meat (me, for instance)!

The original recipe is from epicurious.

Ingredients
* 6 T unsalted butter, divided
* 2 T good oil, divided (I use avocado oil)
* 1 small onion, finely chopped
* 3 cloves garlic, finely chopped
* 1/4 C dry white wine (I use pinot gris)
* 1 lb chanterelle mushrooms, cleaned and cut into similar size pieces
* 1/2 C heavy cream
* 1/4 lb pappardelle
* 1 t oregano (I used dried)
* lemon juice
* salt, pepper, nutmeg

Directions
1. Cook pappardelle according to instructions, then strain and rinse with cool water to stop cooking and keep from sticking. Set aside.
2. Melt 3T butter and 1T oil in pan on med-high heat (I used the same pot from the pasta).
3. Stir in onion, season with pinch of salt and pepper, then cook until soft and starting to brown (~5 minutes).
4. Stir in garlic then cook 1 minute.
5. Stir in wine then cook until reduced by half (~2 minutes).
6. Add 3T butter, 1T oil, and mushrooms, then cook until mushrooms start to reduce (~5 minutes).
7. Add cream and a pinch of nutmeg, then cook until thickened (~2 minutes).
8. Stir in oregano, season to taste with salt, pepper, and lemon juice.
9. Add pasta and cook until reheated, then serve.

Notes
* I think it would work better to serve with lemon wedges and squeeze lemon over pasta when serving.