Chanterelle Sauté

MiLady Carol's Chanterelle Sauté‘Tis the time of the year for mushrooms! I love mushroom season. Not just because of the many delicious types of mushrooms I can find locally; also because of the many irritating puns I can make about “dinner with a bunch of fun-guys,” and how meals with mushrooms are far “more-el” tasty. Since I’m feeling beneveloent, I’ll bite my tongue and restrain myself from being such a toadstool.

*tap tap* Is anyone still there? Or did you all pitch unholy things at the computer screen and walk away?

Well. For those brave souls who remain, I’ll share my Chanterelle Sauté recipe. Of course, being the Queen of Kitchen Sink Cuisine, I don’t actually have a recipe with clear portions written, it’s more of a pot full of things that go well together. This is my usual group for a good mushroom sauté.

Chanterelle Sauté

A bunch of chanterelle mushrooms, maybe a whole cup of once they’ve been washed and pulled apart into strips (what did I tell you about my lack of precision?)
1 Tablespoon olive oil
onion, chopped
1/4 cup or so of cooking wine. I used masala.
zucchini or squash in strips
carrot, cut in strips
sweet or hot pepper, cut into bite sized bits
sugar, salt, black pepper to taste
Some kind of French herb mix like Herbs de Provence, Tarragon, or Rosemary.

I heat the oil in my skillet, add the onions and sauté until they are clear. Then I throw in the carrot, zucchini, pepper and wine. Once the flavor is soaked through, I add the salt, sugar, pepper and herbs. Lastly, I add the chanterelles. The whole sauté process from the time the onions have cooked, through adding all the veggie, is only about 8 minutes. It’s a fast meal to make.

Usually, I’ll serve it over spinach on a crêpe, though I was in a hurry tonight, so it fell over rice with spinach on the side. Still yummy. And fast. The most time-consuming part is the veggie washing and cutting. It maybe took me 25 minutes from start to finish — including picking all the detritus and pine needles from the mushrooms. And the best part is that there’s enough left over for lunch tomorrow. The perfect dinner always has enough left over for lunch the next day.

What’s your favorite quick meal?

Breathe deeply,
Laugh with abandon,
Love wholly,
Eat well.

MiLady Carol
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