Roasted Chanterelles
Description
A flexible basic preparation for other uses
Ingredients
At a glance
Mushroom
Makes
2 cups
- 2 lb. medium chanterelles, hand shredded vertically into quarters
- 2 T. extra virgin olive oil
- 1-2 cloves garlic or 1 small shallot minced
- 1 T. fresh minced tarragon, thyme or oregano, or less marjoram or sage
- 1 t. salt
- 1/2 t. fresh ground pepper
Methods/steps
- Preheat oven to 450F with a 9x13 glass baking dish.
- Toss all ingredients together.
- Add to fully heated pan.
- Roast 15 minutes or until juices have dried, turning every 5 minutes.
- Let cool, and use in other dishes.
Additional Tips
The mushrooms should shrink 3-4x and be densely rich. Use in omelets, on pizza, with potatoes for a hash, etc.
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