Gold Chanterelles with Sun Dried Tomato Pesto
- 1 large onion
- 2 teaspoons olive oil
- 1 pound fresh chanterelles
- 1 ounces dry white wine, plus 1 ounce
- 1 large red bell pepper
- 3 ounces pitted, brined, black olives
- 2 to 3 cloves garlic
- 1 ounce Marsala
- 1 teaspoon tamari
- 6 tablespoons sundried tomato pesto, or approximately 1/3 cup rehydrated sundried tomatoes
- French bread rounds
- Grated Parmesan
Chop the onion into small pieces. Preheat pan or skillet, add 2 teaspoons olive oil to heat, add onions, and begin to saute. While onions are cooking, clean the chanterelles (preferably without water, by using a brush, paring knife, and damp cloth), and cut into small pieces.
Keep an eye on the onions, adding 1 ounce of wine as they begin to stick. Clean and chop the pepper, drain, rinse, and chop the olives and peel and chop (or use press) the garlic.
After about 1/2 hour of cooking, the onions will be partially caramelized. Add the garlic to the onions, then mix in the chanterelles, with a splash of wine. Stir the mushrooms frequently. They should begin to release their own natural moisture into the pan after a few minutes of cooking. If the liquid builds up more than 1/2 inch in the pan, carefully pour off the excess liquid, reserving it for later use. Simmer for about 10 minutes, then add the pepper and olives and 1 ounce of marsala. If there's extra chanterelle liquid, add it back at this time. Cover and simmer another 5 minutes. Everything should be tender. Add tamari and sun dried tomato pesto, mix well, and serve over small French bread rounds. Garnish with grated Parmesan.
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