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If chanterelles are not to be found, you can use cremini or white mushrooms instead, though the sweet, earthy wild mushroom flavor will be missed. Use a brush or a damp cloth to clean the chanterelles carefully. Remove the dirt and bits of organic matter, but don't wash them, or they'll soak up the water and lose their delicate flavor. Trim off the base of the stem if it is particularly dirty. Cut the mushrooms into large pieces or thick slices and be sure to include the stem. Set a large pot of water on the stove to boil. Melt the butter in a large sauté pan, then add the leeks, 1/2 teaspoon salt, and a few pinches of pepper. Sauté over medium heat for 3 to 4 minutes, until the leeks begin to wilt; add the garlic, cover the pan, and cook until the leeks are tender, about 5 minutes. Add the chanterelles and the white wine; gently simmer, uncovered, for about 10 minutes. A minute or two before the chanterelles are finished cooking, add 1 teaspoon salt, and the pasta to the pot of boiling water. Cook until just tender, 1 to 2 minutes, then drain in a colander and shake off the excess water; add to the sauté pan with 1/4 teaspoon salt, a few pinches of pepper and the thyme. Toss everything together and serve with the grated Parmesan. From: Pat Gold <plgold@ix.netcom.com> Date: Wed, 21 Aug 1996 09:44:19 -0700 Fields Of Greens, Annie Somerville JEWISH-FOOD digest V96 #004 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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