Serves 2 exceptionally greedy people or 4 people with some sense of dignity
30 minutes tops, incl. prep
1 T. butter
1 T. olive oil
½ pound chanterelle mushrooms, cleaned and cut into formidable but bite-sized pieces
1 shallot, minced
1 T. fresh sage, v. finely chopped
½ C. chicken stock
1 T. tomato paste*
2 T. cream
salt & pepper
cooked pasta for two people, (fusilli or similarly curly bite-sized pasta works well)
Melt butter over medium heat and add olive oil, increase heat to medium-high.
Sauté minced shallots until translucent.
Add chanterelles & sage and cook for 3-5 minutes, until mushrooms are al’dente.
Add chicken stock and tomato paste (can be pitched in frozen) and reduce to chicken ½ volume.
Stir in cream and adjust flavor to taste with salt & pepper.
Combine with pasta & serve with a bit of fresh grated Parmesan.
*Tomato Paste: Open the can on one end & stick it the freezer until solid, open the other end and extract the cylinder of yummy tomato paste, stick that puppy in a Ziploc bag and keep in the freezer, whacking off a bit whenever needed.