Maple-Glazed Button Chanterelle Mushrooms
This simple recipe does nothing more than enhance the naturally good flavor of chanterelles. This is my favorite kind of recipe: it's very easy to prepare, but it tastes like a rare gourmet treat. A little pure maple syrup heightens the sweet, fruity aroma and flavor of the chanterelle - just the right counterpoint to the "bite" of fresh black pepper.
Rinse the chanterelles briefly under cold running water to remove any grit. Slice any large chanterelles lengthwise, otherwise leave whole.
Heat the olive oil in a large saute pan over a high flame.
Add the mushrooms and sauté, stirring, until they soften and any liquid has reduced, about 6 - 8 minutes.
Add the dry sherry and continue to cook over high, about 5 minutes. Add the maple syrup, tossing to coat well. Cook for another 2 -3 minutes or until most of the liquid has evaporated and the mushrooms are glazed.
Serve with grilled chicken, vegetables or pork