Chanterelles
Published June 13, 1987
- Total Time
- 10 minutes, plus 1 hour's marination
- Rating
- Comments
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Ingredients
1 ½ pounds fresh chanterelles
¼ cup olive oil
Salt and pepper to taste
½ cup vinaigrette
½ cup chopped parsley
Nutritional analysis per serving
9 grams carbs; 212 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 5 grams fiber; 346 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brush any loose dirt from the chanterelles. Do not wash. Trim off the bottoms of the stems if they are tough. If chanterelles are not uniform in size, cut in halves or quarters.
- Step 2
In a large sauté pan, heat two tablespoons of oil until almost smoking. Add half of the chanterelles and toss a few times; season with salt and pepper and toss again. Drain and set aside. Repeat with the remaining oil and chanterelles. Then marinate with the vinaigrette for at least one hour, adding more, if necessary.
- Step 3
When the chanterelles are cool, toss with parsley.
Private Notes
Comments
Not sure this recipe gets the chanters;;es cooked enough. they do. need thorough cooking to avoid stomach upsets.