Chanterelles with Sun Dried Tomato Pesto

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Chanterelles with Sun Dried Tomato Pesto

 

1 large onion

2 teaspoons extra virgin olive oil

1 pound fresh Chanterelle mushrooms, cleaned, trimmed,

and chopped

2 ounces dry white wine, divided

3 ounces pitted Kalamata olives

2 to 3 cloves garlic

1 ounce marsala

1 teaspoon soy sauce

6 tablespoons sundried tomato pesto

French bread rounds

grated Parmesan cheese

 

Chop the onion into small pieces.

Preheat a skillet and add two teaspoons of olive oil.

Add the onions and sauté.

Add one ounce of white wine to the mushrooms as they

begin to stick to the skillet.

Drain, rinse, and chop the olives and peel and mince

the garlic, setting them aside until ready.

When the onions have cooked for about 20 minutes, they

will begin to caramelize. At this point, add the

garlic, then mix in the chanterelles with the second

ounce of wine. Stir the mushrooms often. They will

begin to release their own juices into the pan after a

few minutes. If the liquid builds up more than ½ inch

in the pan, carefully pour off the excess and reserve

it for later use.

Simmer for about ten minutes, then add the olives and

the Marsala. If there's extra chanterelle liquid, add

it back at this time. Cover and simmer for another

five minutes.

Everything should be fork tender. Add the soy sauce

and the sun dried tomato pesto, or the rehydrated

sundried tomatoes.

Mix thoroughly and serve over small rounds of toasted

French bread. Garnish with freshly grated Parmesan, or

with a curl of thinly shaved Parmesan.

 

 

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