Sautéed Chanterelle Mushrooms With Bacon Recipes
SAUTEED FRESH CHANTERELLES
Categories Mushroom Side Sauté Vegetarian Quick & Easy Low Cal Lemon White Wine Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.
SAUTéED CHANTERELLES
Provided by Moira Hodgson
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
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