Friday, September 24, 2010

Sautéed Chanterelles

Chanterelles and a lot of other wild mushrooms are delicate and tasty. The best preparation for them is to stay simple and let the flavor of the mushrooms come through.

1 lb Fresh Chanterelles
2 Tbl Butter
3 cloves garlic, chopped fine
Salt & Pepper

The mushrooms should be cooked in 2 separate batches to ensure even cooking. If you're continuing from the Pork Tenderloin recipe, use the same pan that the pork was cooked in - don't wash it. The mushrooms will pick up some of that delicious fatty richness from the pan drippings.

Add 1/2 of the butter and garlic to the pan. Throw in half of the mushrooms, salt and pepper
Cook over medium heat until the mushrooms just begin to soften. Remove the mushrooms to a dish, reserving as much liquid in the pan as possible.

Repeat with the second half of the ingredients.

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