Add chanterelles and rosemary.
When golden,
add the chanterelles.
Add chanterelles to skillet and cook several minutes, stirring occasionally, until they have released their water.
Add chanterelles to the skillet and cook several minutes, stirring occasionally, until they have released their water.
Not exact matches
It's
chanterelle season here in the PNW so I
added a cup of chopped
chanterelles.
I
add sweet potatoes and use portobellos instead of the pricey
chanterelles - delicious.
When pasta is nearly done,
add peas to the
chanterelle sauce.
Add some more olive oil, the
chanterelles and about half of the zucchini cores (chopped) to the pan.
Instead of directly
adding all the mushrooms to the pot as instructed, I sauteed the
Chanterelles in butter then
added the rest of the mushrooms after the chantrelles had sauteed for a few minutes, (as most of the mushrooms in the mix are more delicate), and then
added Sherry cooking wine for reduction.
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to
add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or
chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley
Chanterelle mushrooms
add an earthy and fragrant finesse to the sweet potato noodles.
Experiment with
adding a variety of mushrooms to your cooking, including shiitake, cremini, portobello, oyster and
chanterelle.