Friday, October 28, 2011

CHANTERELLES IT'S THE SEASON SO HERE GOES ENJOY DAN:

                      CHANTERELLES MY WAY by CHEF DAN:
Yields 2 cups

1 tablespoon butter
1 pound fresh chanterelles
1/4-cup dry white wine
3 tablespoons fresh parsley leaves
1 teaspoon fig vinegar
Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1.    Halved chanterelles into 1/2-slices.
2.    In skillet melt butter over moderately add mushrooms over medium high-heat or until foam subsides.
3.    Sauté mushrooms about 2 minutes or until lightly browned.
4.    Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes.
5.    In a bowl toss mushrooms with parsley and fig vinegar.

ENJOY DAN:                                             BON-APPETITE!

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