Saturday, February 9, 2008

Sautéed Chanterelles

This recipe is adapted from the Wildwood Cooking from the Source in the Pacific Northwest cookbook by Cory Schreiber that Alex gave me for Christmas in 2005. I make this in the fall when I can find an abundance of these yummy mushrooms at a reasonable price. This is particularly good as an accompaniment to roast beef.

In a 12-inch skillet, heat over medium high heat:

1 T olive oil


1 pound chanterelle mushrooms, wiped clean and cut into ½-inch pieces
1 t salt (to dry out the moisture)

Cook and stir for 2 –3 minutes. Add:

2 shallots, minced
2 t unsalted butter
½ c minced mixed fresh tarragon, chives, chervil and flat-leaf parsley
½ t freshly ground black pepper

Cook 1 additional minute and serve.

Reviewed 6/20/2017

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