Bill’s Chanterelle-Apricot Fettuccine

 1/2 lb Chanterelles, 1/8” slices

1/2 C B & R Farms Diced Dried Apricots

1 C high quality Sauvignon Blanc or Chardonnay

1-2 shallots, sliced thin

1 clove garlic, sliced thin

¼ C pine nuts, roasted

1/8 C fresh parsley, chopped

¼ pint plain goat-milk yogurt

2 T butter

3 C cooked fettuccine

Place apricots in bowl & add wine to cover, heat 30 seconds in microwave oven, set aside.

In large pan, sauté garlic, shallots & butter. Add Chanterelles & simmer, covered 3-5 minutes. Add apricots & pine nuts. Stir in remaining wine & cover, simmering 3-5 minutes. Remove from heat, stir in yogurt and parsley & cover for 3 minutes. Serve over fettuccine. 2-4 servings.

Variations: Replace goat milk yogurt with 1/4 pint whipping cream or 1/2 pint half & half or 1/4 - 1/2 pint Westsoy Plus plain soy milk or bovine or goat-milk yogurt.