Gold Chanterelles with Sun Dried Tomato Pesto (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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