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Hazelnut-Sautéed Yellowfoot (or Trumpet) Chanterelles
Preparation info
- Serves
4
as a side dish
Appears in
Published 2001
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 1 tablespoon 1
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
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