Creamy Mushroom Pasta

Ingredients:

• Chanterelle mushrooms
• 2 shallots, thinly sliced in half circles
• 6-7 cloves garlic, minced
• 1/2 cup @itsactuallyco beef or chicken broth
• 3/4 cup heavy cream
• 1/2 cup fresh Parmesan
• Butter
• Salt, pepper, chili powder

Directions:

1. Dice mushrooms and put them dry into a skillet. Add a little bit of salt and wait for it to sweat
2. Once the sweat has evaporated, add a little bit of butter and black pepper. Let the butter melt and absorb into the mushrooms
3. Remove the mushrooms into a bowl
4. Toss shallots and garlic into the same pan with a half tablespoon of butter. Add salt and chili pepper as well
5. Once the onions and garlic are fragrant and nice and translucent had the mushrooms back in and about a quarter cup of chicken or beef broth
6. Let this cook down on medium heat for 2 to 3 minutes and then add about a 3/4 cups of heavy cream
7. Grate in 1/2 cup of Parmesan cheese
8. Once cheese is fully incorporated, turn down the heat all the way and taste to make sure you're happy with salt and spice. Add more as desired
9. Let simmer on low until the sauce has thickened and stays separated for a second or so when running a spoon through it
10. Spoon in pasta of choice (a dash of pasta water won't hurt)

Enjoy!