Chanterelles With Sun Dried Tomato Pesto

By á-174942

Ingredients

• 1 large yellow onion
• 2 teaspoons extra-virgin olive oil
• 1 pound fresh chanterelles cleaned, trimmed
• 2 ounces dry white wine divided
• 3 ounces pitted black olives
• 2 garlic cloves - (to 3)
• 1 ounce Marsala
• 1 teaspoon tamari
• 6 tablespoons sundried tomato pesto
• French bread rounds
• Freshly-grated Parmesan

Details

Servings 1

Preparation

Step 1

Chop the onion into small pieces and preheat a skillet over medium-high heat. Add 2 teaspoons olive oil to the skillet, then add the onions, reduce the heat to medium, and sauté. Add the wine as the onions begin to stick. Peel and mince the garlic.

After the onions have cooked for about 30 minutes they should be at least partially caramelized. Add the garlic to the onions, mix in the mushrooms, add a splash of wine, and stir frequently. The mushrooms should begin to release their moisture after just a few minutes of cooking. If the liquid builds up more than a half-inch or so in the pan, pour off the excess liquid, reserving it for later. Simmer for about ten minutes.

Add the olives and one ounce of the Marsala. If there's extra chanterelle liquid, add it back in at this time. Cover and cook for about five additional minutes. Check to be sure everything is tender. Add the tamari and the pesto. Mix well and serve over small rounds of French bread. Garnish with grated Parmesan cheese.

This recipe yields ?? servings.