Sautéed Wild Chanterelle Mushrooms with Sigona’s Leccino Olive Oil
Don’t be intimidated by cooking mushrooms — all you need is a little patience and a nice, large sauté pan or skillet. Serve this as part of a lite meal with vegetables or over a fresh baguette that’s lightly grilled and topped with an aged cheese, such as parmesan, pecorino or manchego. It goes well with a nice, light Pinot Noir or Chardonnay. Adapted from Epicurious.com. Serves 2.
- 1/2 TBL butter
- 3 tsp. Sigona’s Fresh Press Leccino extra virgin olive oil
- Salt and pepper, to taste
- About 1/3 lbs. fresh chanterelle mushrooms
- 2 – 3 TBL dry white wine
Directions: Use a pastry brush or paper towel to wipe off any soil. Trim off the very tip of the stem. Slice the large mushrooms in halves or thirds, smaller ones may be left whole.
Melt butter with the olive oil in a large skillet or sauté pan over medium-high heat. Add mushrooms, season well with salt & pepper and to sauté, stirring constantly, until just tender, about 3-4 minutes. Add wine and cook, stirring, until liquid has evaporated and mushrooms are tender, about 1 minute or so.
Transfer to a serving dish. Serve warm.