2005 Warrick White – Fresh Chanterelle Pasta with Lemon-Cream Brown Butter

2005 Warrick White – A dry, full-bodied, rich, fruity blend of Chardonnay, Viognier and Pinot Noir. The Chardonnay was de-stemmed and spent 48 hours on its skin to extract additional flavors and tannins. Once blended with Pinot Noir (the clear free-run juice) and whole cluster pressed Viognier, the wine was barrel fermented and barrel aged in 100% French oak. The 2005 Warrick White has notes of honey and fresh pears balanced by full tannins and a long acidic finish.

Fresh Chanterelle Pasta with Lemon-Cream Brown Butter

¾ lb pasta
8-12oz fresh chanterelles- chopped into large pieces
4 T olive oil
4 T unsalted butter
1 cup cream
1 T grated lemon zest
2 T lemon juice
1 tsp salt and cracked black pepper

Boil pasta according to directions- drain.

In a separate pan melt butter and olive oil, add mushrooms.

sauté for 8-10 minutes.

Add cream, lemon juice, lemon zest, salt and pepper.

Serves 4 as an appetizer.
A bit about my favorite mushroom- Chanterelle Mushroom
A funnel shaped mushroom that is tapered at the base, the Chanterelle expands up and out like petals of a flower as the cap is formed. The cap of the mushroom can measure up to six inches across, containing an opened center with curly edges. When fresh, the Chanterelle has a bright yellow color, which fades to a paler yellow after it is harvested, later in autumn and as it ages. A Chanterelle mushroom has a mild somewhat fruity flavor with a subtle scent of apricots. Fresh Chanterelles will keep in the refrigerator for about one week. They can be wrapped in paper towels or placed in a paper bag, but should not be stored in plastic.

If you are unable to locate fresh Chanterelles at a local grocer they are available through