Fricassée de Chatarelles

2 tbsp sesame oil, separated

2 to 3 cups of Chantarelle Mushrooms

8 oz. gluten-free fettucine (I used Ancient Harvest Quinoa Noodles)

1 onion, sliced in half moons

3 cloves of garlic, minced or pressed

1/2 cup white wine

1 tsp fresh thyme, rough chop

1 tsp fresh oregano, rough chop

3/4 cup cashews, soaked 4 to 12 hours

Water, as need

Salt and pepper, to taste

1. Wash and soak the Chatarelles for 30 minutes.

2. Cook pasta according to package directions.

3. Drain cashews and add them to a blender or food processor with 4 tbsp of water.  Blend together and slowly add more water as needed.  Stop when a smooth creamy consistency has been reached.  Set aside.

4. In a large skillet heat 1 tbsp oil over medium heat.  Add onion and sauté until soft and starting to brown.  Around 4 to 5 minutes.

5. Add garlic and sauté for another minute.

6.  Gently add the white wine to the pan and bring it to a boil.  Cook until liquid is reduced by half.  About 4 to 5 minutes.

7. Chop the mushrooms into large pieces (if needed) and add to the pan with 1 tbsp of sesame oil.  Cook, stirring occasionally, until mushrooms are softening and lightly golden.  About 5 minutes.

8.  Stir in the cashew cream, thyme, oregano, salt and pepper and cook for 2 to 3 minutes until everything is combined and heated through.

9.  Serve over pasta. 

Serves 2  |