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Trailhead Chanterelle Saute

Source of Recipe


Kathy Casey






List of Ingredients



• 1 Tbsp olive oil or butter
  
• 3 cups cleaned, fresh chanterelle mushrooms, sliced or torn in half
  
• 1 to 2 cloves fresh garlic, chopped
  
• A splash (about 2 Tbsp) dry white wine
  
• 1/2 tsp minced fresh lemon zest (optional)
  
• 1/2 tsp chopped fresh lemon thyme (about 2 sprigs)
  
• 1/4 tsp salt
  
• Pinch black pepper
  
• 1 lemon wedge (optional)
  
• 2 Tbsp chopped toasted hazelnuts
  
• 1 Tbsp grated, high-quality Parmesan cheese
  
• Minced fresh chives for garnish
  






Instructions



1. Over camp stove or burner on high heat, heat oil or butter in saute pan until hot. Add mushrooms and saute until half cooked, about 2 minutes, depending on the wetness of your mushrooms and how powerful your heat source is.
   
   
2. Add garlic and saute until mushrooms are cooked through, about another 2 minutes.
   
   
3. Deglaze with wine, then add lemon zest and thyme, and cook about 30 seconds. Season with salt and pepper, squeeze lemon juice into pan, and saute briefly to reduce liquid until almost dry. Remove pan from heat, stir in hazelnuts, sprinkle cheese over mushrooms, and stir in. Sprinkle with chives, if desired.
   
   Serves 1 to 2