Ralph's comment: "I have eaten Chanterelles fixed several ways, and this recipe is, to my palate, the best I have ever tasted. It is served warm over fresh French or Italian bread slices."
Patrick Hamilton's recipe:
Take golden chanterelles and dry saute them, add leeks caramelized in butter, some mango nectar, and tarragon. Cook for 4-5 minutes, adding more butter as needed, plus salt & pepper to taste.
Ralph's version:
Ingredients:
- 1 lb. Chanterelle mushrooms, chopped (you can also add other mushrooms, but not porcini)
- 3 T. olive oil
- 2 medium leeks, white part only, chopped small
- 1/2 - 1/3 cup ale or dark beer
- salt, white pepper
- 2 T. fresh chopped tarragon
- 3 cloves garlic, chopped fine
- 3 - 4 T. heavy cream
- 1/3 cup mango nectar (Kerns comes in 12 oz. cans)
Saute leeks in olive oil until limp, 6 - 7 minutes. Add the ale and allow to cook down for several minutes. Add mushrooms, garlic,cream, nectar, salt and pepper and simmer over medium heat for 5 - 7 minutes, to reduce liquids and become a sauce. You can adjust by adding more ale to thin, if this is necessary, or a little more cream to thicken.