Sauteed Chanterelle Mushrooms
- Fresh Chanterelles, Tomatos and Onion
- Darrell Hamilton, MD
Serves/Makes:3 or more
- 1 lb (.5 kg). fresh Chanterelle mushrooms
- 4 medium fresh tomatos
- 1 medium Walla Walla Sweet Onion (substitute Vidallia or Texas Sweet)
- 1 cube butter
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) Balsamic Vinegar
- 1 tsp (5 ml) freshly crushed black peppercorns
- 1/2 tsp (2 ml) salt (or less to taste)
- cooked rice
- De-seed tomatoes and cut into 1 inch (or so) chunks. Discard seeds and any tomato juice. Set aside.
- Cut onion into thick (1/4 inch) thick slices, separate into rings. Set aside.
- Clean (use a dry mushroom brush or dry toothbrush) chanterelles and cut into slices about 1/4 inch thick. Set aside.
- In stainless steel or iron skillet, melt butter and olive oil.
- Add onion rings and briefly saute (you want onions undercooked).
- Add salt and pepper. Toss around quickly.
- Add balsamic vinegar. Toss around quickly.
- Add Chanterelles. Toss around quickly. Butter/oil will be absorbed.
- Cover and let steam about 2-4 minutes (mushrooms will shrink and release butter and internal water...a perfect sauce).
- Add tomatos, cover and continue cooking until the tomatos are hot, about 1-2 minutes.
- Serve immediately with warm rice (I use Basmati).
- Chanterelles grow in special, secret places in the great Northwest, where I live, sometimes in great abundance. If you can't pick them, they are available from your green grocer. Freshly picked, then combined with garden fresh ripe tomatoes and sweet Walla Walla onions...all just lightly cooked, is near perfection. This dish's secret is the splash of Balsamic vinegar, but just a splash...don't overwhelm the delicate taste of the mushroom. The simple steamed rice is just to catch every last drop of the buttery rich mushroom sauce.