Golden Chanterelles With Sun Dried Tomato Pesto
- 1 large onion
- 2 teaspoons extra-virgin olive oil
- 1 pound fresh chanterelle mushrooms cleaned, trimmed
- 2 ounces dry white wine divided
- 1 large red bell pepper
- 3 ounces pitted brined black olives
- 2 garlic cloves - (to 3)
- 1 ounce Marsala wine
- 1 teaspoon tamari
- 6 tablespoons sun-dried tomato pesto
- Italian bread rounds
- Freshly-grated Parmesan cheese
Chop the onion into small pieces, then preheat a skillet over medium-high heat. Add 2 teaspoons of olive oil to the skillet, then the onions. Sauté the onions until they just begin to stick, then add 1 ounce of the wine. Clean and chop the pepper. Drain, rinse, and chop the olives. Peel and chop the garlic (or use a garlic press).
After roughly 25 minutes of cooking, the onions will be partially caramelized. Add the garlic, then mix in the mushrooms with a splash of wine. Stir frequently. The mushrooms should begin to release their own moisture into the pan after the first few minutes of sautéing. If the liquid builds up to more than 1/2 an inch, pour off some of the excess. Simmer the mushrooms for about ten minutes, then add the peppers and olives and the ounce of Marsala wine. Cover and simmer for another five minutes or so. Everything should be tender. Add the tamari and the pesto, mix well, and serve over small rounds of toasted Italian bread. Garnish with freshly grated Parmesan cheese.
This recipe yields ?? servings.