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Chanterelles Saute

yield
2 oz
servings
2 ea
expiration date
Cook for service
ADDITIONAL PREP RECIPE
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ingredients
  • 4 oz   Chanterelles mushrooms clean
  • 0.5 oz   Butter    
  • 1 ea   Garlic clove, skin on and smashed    
  • 1 spring   Thyme    
  • 1 spring   Rosemary    
  • Black pepper    
  • Salt    
  • 3tbsp   olive oil
sourcing
PROCEDURE
  • Clean mushrooms thoroughly by filling a big container of water, then dunking the mushrooms in. Repeat until water runs clear - 2-3 changes of water.
  • In  a shallow sauce pan, put olive oil, when hot add chanterlles and salt, Cover,  cook for about 5 minutes until the liquid is absorved.
  • Remove lid and add  butter, garlic and herbs.
  • Cook moving with a spoon until the mushroom is  caramelized. About 5 more minutes.
  • Add black pepper at the end and turn off  the heat.
  • Remove mushrooms to a tray with paper and set aside for service
CRITICAL CONTROL POINT
VIDEO