· ½ lb. Linguine or other dried pasta
· ½ lb. fresh wild mushrooms (chanterelles)
· 2 Tbs butter
· 1 clove garlic, minced
· 1/2 cup Amador Foothill Semillon
· 2-4 Tbs chicken broth or pasta boiling water
· 1/2 cup cream
· 1/3 cup thinly sliced green onion
· 1 tsp lemon juice
· Calendula petals for garnish (optional)
Clean mushrooms with a damp cloth and cut into ¼ inch slices. Sauté mushrooms in butter for 2 minutes. Add minced garlic and sauté another 2 minutes. Add wine and boil until wine is reduced by half. Add cream and 2 Tbs chicken broth or water. Simmer until sauce thickens. Add green onions and lemon juice and season with salt and pepper.
While preparing the sauce, boil the pasta in salted water until al dente. Drain pasta and add to sauce, tossing gently to coat the pasta. Add more chicken broth or water if sauce seems too thick. Turn pasta into a serving bowl and garnish with calendula blossoms.
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