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"A simple, safe, and tasty way to prepare delicious fresh chanterelle mushrooms, which are so abundant in Northwest forests during the fall season. They have a sweet, peach-like flavor that is enhanced by red wine and a wonderful complement to meat. This is a hearty side dish to accompany your favorite grilled meat like a flatiron steak or other favorite red meat."
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Ingredients28 m servings 169 cals
Original recipe yields 4 servings
- Heat olive oil in a cast iron skillet over medium heat until sizzling but not smoking. Stir in garlic. Add chanterelles and butter. Reduce heat to medium-low and cook, stirring frequently, until most of the excess liquid evaporates, about 10 minutes. Season with salt and pepper.
- Increase heat to high and carefully pour port into the skillet; stir until reduced, about 2 minutes. Serve steaming hot.
- Cook's Note:
- Substitute sherry or other sweet red wine for the port if desired.
Per Serving: 169 calories; 11.1 g fat; 7.5 g carbohydrates; 2.6 g protein; 3 mg cholesterol; 134 mg sodium. Full nutrition