Veal Medallions, Chanterelles and Noodles

• 1/2 pound chanterelles
• 1/2 pound noodles
• 2 tablespoons unsalted butter
• 1 tablespoon peanut oil
• 4 veal medallions
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon chopped Italian parsley leaves

1. Cut the base of the stems of the chanterelles.
2. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry.
3. Otherwise, clean them very carefully with a soft paint or pastry brush.
4. Cut the large mushrooms into bite-size pieces, leave the smaller ones whole.
5. Cook the noodles in boiling salted water until done (about eight minutes).
6. While the noodles are cooking, melt one tablespoon of butter with the oil in a frying pan.
7. Brown the veal medallions on both sides.
8. Turn down heat to moderate and add the chanterelles.
9. Add the wine, stirring well, and cover.
10. Cook for five minutes.
11. Drain the noodles, toss them in a bowl with remaining tablespoon butter and keep warm.
12. Remove the medallions from the pan (at this stage they should be pink in the middle; leave them in longer if they should be more well done, otherwise remove them to a heated plate and keep them warm in a low oven).
13. Add the cream, salt and pepper to the frying pan and bring to boil, scraping up any cooking residue on the bottom of the pan.
14. Remove from heat.
15. Place a serving of noodles on each of two plates.
16. Place two medallions on top of each serving.
17. Spoon the sauce on top, sprinkle with parsley and serve.

chanterelles, noodles, unsalted butter, peanut oil, veal medallions, white wine, heavy cream, salt, italian parsley

Taken from cooking.nytimes.com/recipes/4175 (may not work)