Sauteed Chanterelles

Name: Sauteed Chanterelles
Ingredients: 1 pound chanterelles; 2 to 3 tablespoons unsalted butter; 1/4 cup dry white wine; About 3/4 cup chicken stock, preferably homemade; Coarse salt and freshly ground pepper to taste; 1 tablespoon chopped parsley, fresh thyme leaves or chives

6 ingredients

9 steps

Ingredients

1 pound chanterelles
2 to 3 tablespoons unsalted butter
1/4 cup dry white wine
About 3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped parsley, fresh thyme leaves or chives

Directions

1

Cut the base of the stems of the chanterelles.
2

If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry.
3

Otherwise, clean them carefully with a soft paint or pastry brush.
4

Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
5

Heat the butter in a frying pan.
6

Add the chanterelles and saute for two to three minutes or until they start to become soft.
7

Add the wine and when it has evaporated, add the chicken stock.
8

Cook over high heat until it has almost evaporated.
9

Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.