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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Recipe Summary

prep:
15 mins
cook:
13 mins
total:
28 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

169 calories; protein 2.6g; carbohydrates 7.5g; fat 11.1g; cholesterol 2.7mg; sodium 134.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2018
These were delicious! As suggested, I used sherry instead of port. This is a 5 star recipe all they way ! Read More
(1)
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