Chanterelles With Fresh Tarragon Recipe - Cooking Index
Chanterelles With Fresh Tarragon Recipe - Cooking Index
Chanterelles are one of the few wild summer mushrooms available to us. They have a meaty substance and a flavor that's very slightly reminiscent of apricots. They're also apricot in color, and make a lovely addition to a grilled dinner. These are especially nice with scallops cooked over charcoal.
Type: Vegetables| 2 tablespoons | 30ml | Olive oil |
| 2 lbs | 908g / 32oz | Fresh chanterelles - cleaned, trimmed, |
| And torn or sliced into pieces | ||
| 1/2 cup | 118ml | Sliced shallots - (abt 6 large shallots) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Chopped fresh tarragon leaves |
| 2 tablespoons | 30ml | Butter |
Heat the olive oil in a large pan over high heat. Add about half of the mushrooms and half of the shallots to the pan, allowing them to brown evenly. After they've browned, stir thoroughly and continue cooking for about another four or five minutes. Season with salt and pepper, and about half of the tarragon and butter. Stir to mix well.
Repeat this process with the rest of the ingredients in order to avoid having the mushrooms cook in their own liquid, which can make them soggy. Serve warm.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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