Kettle full of mushrooms on the fire
Chanterelle Mushrooms
Ingredients
½ pound freshly picked chanterelle mushrooms,
dried & sliced
1 clove garlic, minced
1 shallot, thinly sliced
2 tbsp olive oil
2 oz white wine
2 tbsp cold butter, cut into small pieces.
Instructions
Start chanterelles in a dry pan to cook off excess moisture—about five minutes. Once they’ve collapsed, add olive oil, shallot, and garlic. Sauté about three minutes. Add the white wine, and deglaze the pan until all wine is evaporated. Add cold butter piece by piece until a smooth sauce consistency is achieved.
The subject of mushrooms as a delicacy is a favorite at Country Roads. If you're a forager, or foraging-curious, discover more stories like this one below:
"Shriek from the Garden: Strange discoveries in the summer soil"
"Fun Uses for Feliciana Fungi" : 3 recipes for locally-foraged (or sourced) mushrooms
Recipe: Bread and Butter Chanterelle Pickle
"The Taming of the Shroom: A mushroom hunt in the Honey Island Swamp"
Summer is for the Chanterelles: It's a good time to take a hike
