4 cups chicken broth 3 tablespoons butter 1 finely chopped onion 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup freshly grated Parmesan cheese Salt and pepper 1
lb chanterelle mushrooms chopped or torn 1 tbs olive oil
3/4 -1
lb chanterelle mushrooms coarsely chopped 1 sprig of rosemary picked and chopped 2 finely chopped shallots 1/4 cup flour 3 cups chicken stock (or vegetable stock if you are going vegan) 3 tbs cup olive oil salt pepper
Not exact matches
1
lb fresh
mushrooms (I used common, shitake, oyster, and crimini, but you can also use porcini, morel, or
chanterelle.
1 1/2
lbs wild
mushrooms (
chanterelle, shiitake, oyster, porcini etc) 3 tbsp olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice sea salt & fresh ground pepper high quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)
chanterelle mushrooms Cilantro 1 fennel bulb 2 large carrots 1 1/4
lb.
1
lb fresh
mushrooms (I used common, shitake, oyster, and crimini, but you can also use porcini, morel, or
chanterelle.