Chanterelles with Sun Dried Tomato Pesto

Chanterelles with Sun Dried Tomato Pesto
This recipe is a variation on the standard bruschetta. The white wine, olives, Marsala and soy sauce lend a sharply distinctive taste that you'll find a refreshing change from "every day" bruschetta.

1 large onion
2 teaspoons extra virgin olive oil
1 pound fresh Chanterelle mushrooms, cleaned, trimmed, and chopped
2 ounces dry white wine, divided
3 ounces pitted Kalamata olives
2 to 3 cloves garlic
1 ounce Marsala
1 teaspoon soy sauce
6 tablespoons sundried tomato pesto (or about 1/3 cup rehydrated sun-dried tomatoes,)
French bread rounds
Grated Parmesan cheese


Chop the onion into small pieces.

Preheat a skillet and add two teaspoons of olive oil. Add the onions and sauté.

Add one ounce of white wine to the mushrooms as they begin to stick to the skillet.

Drain, rinse, and chop the olives and peel and mince the garlic, setting them aside until ready.

When the onions have cooked for about 20 minutes, they will begin to caramelize.


Add the garlic, then mix in the chanterelles with the second ounce of wine. Stir the mushrooms often. They will begin to release their own juices into the pan after a few minutes. If the liquid builds up more than ½ inch in the pan, carefully pour off the excess and reserve it for later use.

Simmer for about ten minutes, then add the olives and the Marsala. If there's extra chanterelle liquid, add it back at this time.

Cover and simmer for another five minutes.Everything should be fork tender.


Add the soy sauce and the sun dried tomato pesto, or the rehydrated sundried tomatoes.

Mix thoroughly and serve over small rounds of toasted French bread.


Garnish with freshly grated Parmesan, or with a curl of thinly shaved Parmesan.

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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