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Fettuccine with Wild Mushrooms

Every season, the woods behind my house produces about 25 perfect chanterelle mushrooms. It is a great day and this is our go to meal to celebrate. This can be a very satisfying vegan dish, with the mushrooms adding great flavor to the dish. When I make this for my family, I substitute butter for the oil and finish the dish with Parmigiano cheese.

Ingredients
  • About 30 Ounces Assorted Wild Mushrooms, cleaned and chopped
  • 3 Tablespoons Oil or Butter
  • 1 Clove Garlic, minced
  • 1/8 Cup Brandy
  • 1/2 Cup White Wine (no oak, not highly acidic)
  • 12 Plum Tomatoes, chopped*
  • 2 Tablespoons Parsley
  • 12 oz Fettuccine
Method

Yields about 4 Servings

Heat the oil over high heat. Add the garlic. Cook for 30 seconds, until aromatic. Add the Mushrooms, cook over high heat until the mushrooms begin to caramelize.

Add the Brandy. Cook until the liquid is gone. Add the wine. Cook to reduce by one half. Add the chopped tomato*. Add the Parsley. Cover and cook over medium heat for 35 minutes to develop the flavor. Uncover and reduce to desired consistency, about 7 minutes.

Cook the Fettuccini according to the package. Strain the fettuccini and add to the sauce. Cook together for 3 minutes.

*To prepared the tomatoes, I always peel and seed plum tomatoes before I use them in sauces that cook for more than a couple minutes. If this is too time consuming, you can use canned tomatoes, rinse them and remove the seeds before chopping to avoid creating a tomato sauce. This dish is about the mushrooms, not the tomatoes.

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