Brandied Yellowfoot Chanterelles

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

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

Starter
Vegetarian
Gluten-free

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