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Wednesday, September 7, 2016

Chanterelles on Toast

Tara Parker-Pope
  Time 20 minutes
 Yield 4 servings 

Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So start by letting them hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it’s time to reintroduce flavorful liquids, which the mushrooms will also take up
Featured in: Southern Flavors For A Vegetarian Table.

2 tablespoons extra virgin olive oil
1 pound fresh chanterelles
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup vegetable stock
½ teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 tablespoon chopped flat leaf parsley
1 tablespoon cold butter
¼ teaspoon kosher salt
 Freshly ground pepper, to taste
4 slices toasted sourdough, for serving
4 tablespoons shaved vegetarian Parmesan

1. Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
2. Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
3. Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

From "A New Turn in the South"
Nutritional analysis per serving (4 servings)
187 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 6 grams protein; 17 milligrams cholesterol; 360 milligrams sodium


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