Nobody loves mushrooms more than my son, Mickey.  He would eat them daily and the more obscure and expensive they are the more he likes them.  His usually are part of a rich sauce to accompany venison, or lamb, or lobster and he would never think of “wasting” them in pasta.  I, however, think they make a perfect mating with cheese and noodles so this is one of the ways I find to use beautiful chanterelles.  I find that they absorb the fattiness of the butter and cheese which only enhances their delicate, nutty flavor.

1 pound dried malfalda pasta or other noodles with a rippled or ridged edge
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 shallot, peeled and minced
½ pound chanterelle mushrooms, cleaned and cut in half, lengthwise, if very large
1 teaspoon fresh thyme leaves
Salt and pepper
1 cup fresh ricotta cheese
¼ cup chopped parsley
¼ cup grated Parmesan cheese
Cracked black pepper for garnish

Place the pasta in a large pot of heavily-salted boiling water set over high heat.  
Return the water to the boil and boil according to package directions until al dente.  Remove from the heat and drain well, reserving about ½ cup of the cooking water.
While the pasta is cooking, combine the butter and olive oil in a large saucepan over medium heat.  Add the shallot and cook, stirring frequently, for about 2 minutes or just until softened.  Add the chanterelles and thyme and season with salt and pepper to taste.  Cook, stirring frequently, for about 5 minutes or just until the mushrooms are tender.  Remove from the heat.
When the pasta has cooked, add the drained pasta to the mushroom mixture, tossing to blend well.  Add the ricotta and parsley and again toss to coat.  Add a bit of the reserved pasta cooking water if necessary to “loosen” the sauce.  Taste and, if necessary, add salt and pepper.
Pour the pasta into a large pasta serving bowl.  Sprinkle with parmesan cheese and a bit of cracked black pepper and serve.