RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2121
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| Recipe Name: |
Sautéed Chanterelles with Garlic and Shallots and Grilled Bread |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.27
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
1 Tablespoon parsley, flat-leaf thinly sliced
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Directions:
Melt the butter in a heavy based large frying pan over a medium heat. Add the chopped shallot and garlic and sauté 1 minute or until fragrant. Add the chanterelle mushrooms and season with salt and pepper.
Sauté 5 minutes or until the mushrooms are tender and most of their juices have evaporated. Add the parsley and toss to combine.
Meanwhile, heat a grill pan over a medium to high heat. Drizzle the olive oil over both sides of the bread slices. Grill the bread about 3 minutes per side or until heated through and golden brown. Place the bread slices on 4 plates. Top the bread with the sautéed mushrooms and serve. |
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| Nutrition per Serving: |
| Calories: |
239 |
Total Carbs: |
15.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
19.1 |
Protein: |
2.58 |
| Fiber: |
0.55 |
Sodium: |
223.25 |
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