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
SAUTEED CHANTERELLES
I saw some beautiful chanterelle mushrooms at the farmer's market this weekend and I used this tasty recipe to cook them. This recipe serves 2 people as a side dish.
Provided by laura.e.shepard
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut mushrooms into chunks. Try to keep all the pieces about the same size.
- Saute the garlic and shallots in butter over medium heat until the onions start to turn translucent.
- Add the mushrooms to the pan. Stir every few minutes. (Lots of water in the bottom of the pan is normal.).
- After about 10 minutes (or when your mushroom chunks are a couple minutes from doneness,) drain the juice from the bottom of the pan.
- Add the basil and the lemon juice, salt and pepper to taste and cook the mushrooms until they're soft but not mushy.
- Enjoy!
Nutrition Facts : Calories 80.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.8, Carbohydrate 5, Fiber 1, Sugar 1.6, Protein 3.4
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 IN BUTTER
Steps:
- Heat oil in a large skillet over high heat. Add chanterelles and cook for around 3 minutes or so, stirring occasionally, until they start to brown. If they release water - that's okay, just allow it to evaporate on its own.
- Reduce heat to medium-high. Add finely diced onion and minced garlic. Continue cooking, stirring constantly, for additional 2 minutes.
- Add butter, allow it to melt. Season with salt and pepper, add chopped herbs and stir everything together. Serve immediately or proceed to the last, optional step.
- Add 4 to 5 heaped tablespoons of sour cream, and stir them in. Cook for a brief moment - just to warm it up - and serve immediately.
Nutrition Facts : Calories 216 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 437 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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