Chanterelles With Chestnuts And Wine
- 3 tablespoons butter
- 1 pound chanterelles* sliced
- 18 fresh chestnuts boiled or roasted, peeled, shelled, and sliced
- 1/4 cup dry sherry
- 1 dash Tabasco sauce
- Salt to taste
- Freshly-ground black pepper to taste
* Alternate Mushrooms: Common Store Mushroom, Hedgehog Mushroom
Melt the butter in a large saucepan and cook the mushrooms for 10 minutes or until most of the liquid is released from them. Add the chestnuts and cook for 3 minutes. Add the dry sherry and Tabasco sauce, and season with salt and pepper.
This recipe yields 4 side dish servings.