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creamy chanterelle squash sauce
I got a brand-new KitchenAid with a pasta attachment and made lots of fettuchini. On top of it, I made:
2 tbs sugar
1/3 c lemon juice
1/4 c soy sauce
1 tbsp grated fresh ginger
1/3 c tbsp dry wine
1 handful reconstituted dry chantrelle mushrooms
1 recipe bechamel sauce (I use the basic Joy of Cooking one, which uses 1-1/4 cup milk)
1 delicata squash
Peel squash and slice thinly. Steam.
Mix together first five ingredients. Simmer a few minutes.
Make bechamel sauce.
Whisking contstantly, pour lemon juice/wine mixture into bechamel sauce.
Add mushrooms and squash.
Serve over fettuchini.
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