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* 1/2-lb. fresh chanterelles or other wild mushrooms (porcini or oyster)
* 2 cups unsalted chicken stock or broth
* 1 tablespoon butter
* 1 tablespoon olive oil
* 2 tablespoons minced shallot
* 1/4 cup Pinot Gris or Chardonnay
* 1 1/2 cups whipping cream
* Salt and pepper to taste
* 1-lb. freshly cooked fettuccine, well drained
* 1 tablespoon chopped fresh parsley
Slice mushrooms vertically through caps and stems into pieces about 1/4-inch thick. In a small saucepan, bring stock and any mushroom trimmings to a boil. Simmer over medium-high heat until reduced to about 1/2-cup. Strain out trimmings and discard. Set stock aside.
In a large, heavy-bottomed skillet, heat butter and oil over medium-high heat until it is almost smoking. Add mushrooms and shallot; cook, stirring, until mushrooms begin to render liquid. Add wine and cook over high heat until liquid is mostly evaporated. Add reduced stock and whipping cream; bring to a boil, then reduce heat to medium-high and cook, uncovered, stirring occasionally.
When mixture is reduced by half, season with salt and pepper. If a thicker sauce is desired, continue cooking. Add well-drained, cooked pasta and parsley to skillet, and toss lightly to coat evenly with sauce. Serve immediately.
