Sautéed Chantarelles

This recipe is similar to John’s. I got this from The Encyclopedia of Mushrooms. The photo is of chantarelles that we saw (and picked) in August.

These fungi have a very strong flavor and can therefore be mixed with vegetables of other pronounced flavors, such as onions. They are, however, easily spoilt by being cooked at high temperatures, when they become tough and almost inedible. This recipe can be used to prepare them to eat by themselves or as an accompaniment to steak.

Sautee about 4 oz of onions or shallots in a good supply of butter until they are softened.

Slice 8 oz washed chantarelles lengthwise and add them to the onions, together with the juice of half a lemon and salt and pepper.

Cover the pan and cook over a very low heat for 15 minutes. Serve with steak or on toast.

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