3 tablespoons unsalted butter1 large shallot, minced½ pound chanterelles, brushed clean & roughly chopped1 cup creame fraiche3-4 sprigs fresh thyme1 pound of tagliatelle pastaparmigiano-reggiano Melt the butter in a large skillet over medium heat, add shallots and sauteuntil soft, 2 minutes or so. Add the chanterelles and saute over medium heat until the mushrooms release their liquid, then that liquid cooksoff, about 8 minutes. While the mushrooms are cooking, cook the pasta in a large pot of boiling salted water until it's al dente. When the liquid from the mushrooms has cooked off, add the creme fraiche andthyme and continue to cook until the creme fraiche has reduced by about half.Add the pasta to the skillet and mix to combine over the heat.Divide between four plates and finish with a healthy grating ofparmigiano-reggiano over each plate.