Recipe courtesy of Bobby Flay
Episode: Sonoma County CA
Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 servings

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Leg of Lamb Stuffed with Apple Wood Smoked Chevre and Golden Chanterelles

Recipe courtesy of Mark Black

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories