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Chanterelle Shazam

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Larry Short

"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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Ingredients

28 m servings 169 cals
Original recipe yields 4 servings

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Directions

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  1. 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.
  2. Increase heat to high and carefully pour port into the skillet; stir until reduced, about 2 minutes. Serve steaming hot.

Footnotes

  • Cook's Note:
  • Substitute sherry or other sweet red wine for the port if desired.

Nutrition Facts


Per Serving: 169 calories; 11.1 g fat; 7.5 g carbohydrates; 2.6 g protein; 3 mg cholesterol; 134 mg sodium. Full nutrition

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