Chanterelle Mushrooms with Dry Sherry

Photo: Randy Graham, Valley Vegetarian

Chanterelle mushrooms are a good source of protein and fiber in addition to containing a substantial amount of B vitamins, copper, and other minerals. One cup of raw mushrooms has about 20 calories. Perhaps best of all, this mushroom goes well with a variety of vegetarian dishes, or stands alone as an appetizer or side.

This simple recipe takes advantage of the wonderful flavor of this mushroom. To make this a vegan dish, substitute extra virgin olive oil for the butter.

Ingredients:
1 tablespoon butter
2 shallots (chopped)
1 clove garlic (minced)
6 ounces fresh Chanterelle mushrooms (cleaned and sliced)
¼ teaspoon salt
¼ cup dry sherry
Juice of 1 lemon (plus zest)
1/4 cup Italian parsley (chopped)
Salt and fresh ground black pepper to taste

Directions:
Melt the butter in a pan on medium-low. Add the shallots and sauté until tender, about 5 minutes. Add the garlic and sauté for another minute. Add the mushrooms and salt and sauté until the mushrooms have released their moisture and have cooked down. Add the sherry and cook until it has evaporated and the mushrooms have caramelized. Add the lemon juice, zest and parsley and sauté for a brief minute.

Season to taste with salt and pepper and enjoy!

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Appetizers, Gluten-Free, Sides, Vegan and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s