Chanterelle Mushrooms with Tarragon and Shallots

Chanterelle Mushrooms with Tarragon and Shallots
This is a quick and easy dish that goes well in the summertime with grilled chicken or pork.

2 tablespoons extra virgin olive oil
2 pounds fresh Chanterelle mushrooms, cleaned, trimmed, and torn apart
1/2 cup sliced shallot rings (about 7 large shallots)
sea salt & freshly ground black pepper
1 tablespoon chopped fresh tarragon leaves
1 tablespoon butter



Heat one tablespoon of olive oil in a large pan over high heat.

Add half of the mushrooms and shallots in one layer. Sear and brown them evenly. After a few moments, stir and continue to cook for about five minutes. Season with salt and pepper and half of the tarragon and the butter. Stir to mix it in thoroughly.

Repeat this process with the rest of the ingredients. This will keep the mushrooms from cooking in their juices, which will cause them to get too moist. Serve hot.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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