Chanterelles With Chestnuts And Wine Recipe - Cooking Index
Chanterelles With Chestnuts And Wine Recipe - Cooking Index
An elegant side dish to serve during the Christmas holidays when chanterelles and chestnuts are fresh on the West Coast. Serve with a prime rib roast.
Type: Vegetables| 3 tablespoons | 45ml | Butter |
| 1 lb | 454g / 16oz | Chanterelles* - sliced |
| 18 | Fresh chestnuts - boiled or roasted, | |
| Peeled, shelled, and sliced | ||
| 1/4 cup | 59ml | Dry sherry |
| 1 | Tabasco sauce | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Alternate Mushrooms: Common Store Mushroom, Hedgehog Mushroom
Melt the butter in a large saucepan and cook the mushrooms for 10 minutes or until most of the liquid is released from them. Add the chestnuts and cook for 3 minutes. Add the dry sherry and Tabasco sauce, and season with salt and pepper.
This recipe yields 4 side dish servings.
Source:
Wild About Mushrooms by Louise Freedman
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.