Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Apricot Chanterelles




Source of Recipe


Internet


List of Ingredients




1/2 cup of dried apricots, halved
1/2 cup of chicken stock or canned broth
3 tablespoons of unsalted butter
2 shallots, peeled and sliced 1/4 inch thick
8 ounces of fresh chanterelles, halved
Salt and freshly ground black pepper to taste
1 tablespoon of snipped fresh chives
4 to 6 slices of toasted bread

Combine the apricots and stock in a small bowl, and set aside to soak for 30 minutes. Melt the butter in a medium size skillet and sauté the shallots over medium low heat for 3 minutes. Add the chanterelles, lower the heat, and cook tossing gently, for 2 minutes. Add the apricots and stock. Cover the skillet and cook over medium heat for 2 minutes. Then uncover the skillet and simmer until the mushrooms are tender, about 4 minutes. Season the mushrooms lightly with salt and pepper, and sprinkle with the chives. Place a slice of toast on each plate, and spoon some of the mushroom mixture and cooking liquid over the toast. Serve at once. Makes 4 to 6 servings


Recipe