Sautéed-Braised Chanterelles

Name: Sautéed-Braised Chanterelles
Yield: 4 servings
Ingredients: 1 pound chanterelles, cleaned, as needed (see Preparation); 2-3 tablespoons butter; About 1 cup veal or chicken stock; About 1 cup veal or chicken stock; About ⅓ cup dry white wine or ¼ cup dry vermouth; About ⅓ cup dry white wine or ¼ cup dry vermouth; Salt and pepper to taste; Salt and pepper to taste; Small amount of minced parsley and/or chives; Small amount of minced parsley and/or chives

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

I find that most wild mushrooms respond best to a combination of sauté cooking and a short bath in hot broth and wine. While timing for each batch of mushrooms will vary, as will the amount of liquid needed, the basic technique allows the fresh flavor of the mushrooms to come through without their becoming oil- or butter-soaked.

Ingredients

1 pound chanterelles, cleaned, as needed (see Preparation)
2-3 tablespoons butter

Side dish
Gluten-free

Method

Trim off base tips from chanterelles. Leave mushrooms whole, if tiny, or cut large ones into bite-size pieces.
Heat butter in a large skillet; stir in mushrooms and sauté over moderate heat until barely softened. Add stock and cook over high heat until most liquid has been absorbed. Add wine and toss until almost evaporated. Season and serve with herbs, if desi