Name: Brandied Yellowfoot Chanterelles
Yield: Serves 4 as a side dish
Ingredients: ¼ cup heavy cream (preferably not ultrapasteurized); ¼ cup rich mushroom, vegetable, or meat stock; Optional: chervil leaves or minced parsley and a little dill; ¾ to 1 pound fairly clean, dry yellowfoot chanterelles; ½ teaspoon kosher salt; 2 tablespoons butter; 2 tablespoons brandy; ¼ teaspoon ground cinnamon

Preparation info

Serves
4
as a side dish

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Serve this mild, juicy toss in a number of ways: For an old-fashioned appetizer, spoon over toast points. Or ladle onto steamed, sliced yellow-fleshed potatoes, soft cornmeal mush, or crisp polenta slices. Or offer as a saucy side dish with roasted meat or poultry.

Ingredients

¾ to 1 pound fairly clean, dry yellowfoot chanterelles
2 tablespoons butter
¼

Method

Nip off the earthy lower part of each mushroom stem; discard. Brush away stray bits of soil from cap.
Set wide heavy skillet over high heat. Melt butter and stir in mushrooms. Sprinkle with cinnamon, and toss over highest heat just to barely wilt, about a minute. Add salt and brandy and toss briefly to evaporate some liquid. Add broth and cream and boil, tossin

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of