Finferli con pinoli in crema – Chanterelles with pine nuts in cream sauce

Ingredients for 2 servings:

• 350 g chanterelles, fresh
• 2 shallots
• 20 g pine nuts
• 200 ml whipped cream
• 100 g butter
• 1 tsp, heaped thyme, dried
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the chanterelles, trim off the stem ends, and halve large mushrooms. Peel the shallots and slice them into thin rings. Roast the chanterelles in 50g butter in a hot pan until they begin to brown. Remove from the pan without fat and set aside. Add the shallots and sauté until translucent. Pour in the heavy cream, sprinkle in the thyme, and reduce the heat to low (e.g., induction setting 3 of 9) for about 20 minutes. Remove from the heat and toss with the remaining butter. Season with salt and pepper. Add the mushrooms. Return the pan to the heat and keep warm over very low heat. In another small pan, dry-roast the pine nuts until they begin to brown, then sprinkle over the mushroom sauce. Goes well with long pasta such as tagliatelle, fettucine, or papardelle, or with “polpette a base di salatini—pretzel dumplings.”