See Also: Mushrooms · Side Dishes
Chanterelles
From Dorothy McNett's recipes at www.dorothymcnett.com.
Fresh or dried chanterelles
2 tablespoons butter
2 tablespoons olive oil
3-4 cloves garlic, slivered
pinch of paprika
pinch of saffron
sea salt
pepper
up to 1/2 cup cream, if desired
Brush the fresh chanterelles and slice. If using dried ones, presoak them at least 30 minutes in warm water. Drain and slice. Heat butter and oil in skillet, saute the garlic about 1 minute to soften and then add the sliced chanterelles. Add seasonings as desired. Cook and stir for about 3 minutes or so, or until mushrooms are tender. Add cream if desired and serve over toast, over pasta, or as a filling for omelettes.
Recipe created 2001-03-10.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.