Elizabeth Schneider

Hazelnut-Sautéed Yellowfoot (or Trumpet) Chanterelles

Preparation info
  • Serves

    4

    as a side dish
    Appears in
    top 1000Vegetables from Amaranth to Zucchini
    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    This fresh and sprightly toss suits seafood or chicken, not stronger flavors. Cook it quickly and serve at once; do not reheat. If you don’t have roasted hazelnuts on hand, you might want to try the processor husking method, which saves time and fingernails.

    Ingredients

    • ¾ to 1 pound yellowfoot (or trumpet) chanterelles
    • 1 tablespoon butter
    • 1

    Method

    1. Nip off the earthy lower part of each mushroom stem; discard. Brush away stray bits of soil from cap.
    2. 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