Fresh Chicken Fettuccine with Chanterelles in Butternut Brown Butter Cream Sauce, topped with Crispy Fried Butternut.
After 6 months I finally made the time to cook at home again! This dish had a couple firsts for me, fresh pasta by hand and chanterelles picked the same day. I've never picked mushrooms before so I jumped at the chance to go this past weekend.
The pasta dough was just 5 eggs, olive oil, and equal parts semolina and AP flour, mixing in flour until the dough came together. Knead for 10 minutes, rest for 30 before rolling and cutting. Super simple and easy to make, although I don't know if I could comfortably knead a batch any bigger than this.
For the sauce I started by searing chicken breast, deglazed the pan with shallots, garlic, and parsley. Added the Chanterelles, then white wine and chicken stock. Added sour cream I had leftover from Guinness cake last week, and added pureed butternut that I had steamed earlier. Finished with parmesan and browned butter.
The squash on top I peeled with a vegetable peeler and then cut into thin strips. Fried in refined coconut oil and salted as soon as they came out of the oil.
I made one serious mistake with this dish and added ALL of my fresh pasta to my sauce (I was a little bit too excited), turns out it was a bit much. The end result was a lot of pasta that was just shy on sauce and the flavor suffered for it, but it was still pretty good. Lesson learned. I was still very happy with how the butternut sauce came together before I stretched it too thin, definitely something I'd like to revisit in the future. The fresh pasta was wonderful as well and I'll be making more in the future, hopefully I'll experiment with larger batches and freezing some.
Did yall miss me?
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