Gold Chanterelles With Sun Dried Tomato Pesto
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 large
Onion2 tsps
Olive Oil450 g
Chanterelle (fresh)1 large
Red Bell Pepper3 cloves
Garlic30 g
Marsala1 tsp
TamariDirections:
1
Chop the onion into small pieces
2
Preheat pan or skillet, add 2 teaspoons olive oil to heat, add onions, and begin to saute
3
While onions are cooking, clean the chanterelles (preferably without water, by using a brush, paring knife, and damp cloth), and cut into small pieces
4
Keep an eye on the onions, adding 1 ounce of wine as they begin to stick
5
Clean and chop the pepper, drain, rinse, and chop the olives and peel and chop (or use press) the garlic
6
After about 1/2 hour of cooking, the onions will be partially caramelized
7
Add the garlic to the onions, then mix in the chanterelles, with a splash of wine
8
Stir the mushrooms frequently
9
They should begin to release their own natural moisture into the pan after a few minutes of cooking
10
If the liquid builds up more than 1/2 inch in the pan, carefully pour off the excess liquid, reserving it for later use
11
Simmer for about 10 minutes, then add the pepper and olives and 1 ounce of marsala
12
If there's extra chanterelle liquid, add it back at this time
13
Cover and simmer another 5 minutes
14
Everything should be tender
15
Add tamari and sun dried tomato pesto, mix well, and serve over small French bread rounds
16
Garnish with grated Parmesan