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1
Chop the onion into small pieces.
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2
Preheat pan or skillet, add 2 teaspoons olive oil to heat, add onions, and begin to saute.
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3
While onions are cooking, clean the chanterelles (preferably without water, by using a brush, paring knife, and damp cloth), and cut into small pieces.
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4
Keep an eye on the onions, adding 1 ounce of wine as they begin to stick.
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5
Clean and chop the pepper, drain, rinse, and chop the olives and peel and chop (or use press) the garlic.
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6
After about 1/2 hour of cooking, the onions will be partially caramelized.
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7
Add the garlic to the onions, then mix in the chanterelles, with a splash of wine.
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8
Stir the mushrooms frequently.
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9
They should begin to release their own natural moisture into the pan after a few minutes of cooking.
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10
If the liquid builds up more than 1/2 inch in the pan, carefully pour off the excess liquid, reserving it for later use.
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11
Simmer for about 10 minutes, then add the pepper and olives and 1 ounce of marsala.
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12
If there's extra chanterelle liquid, add it back at this time.
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13
Cover and simmer another 5 minutes.
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14
Everything should be tender.
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15
Add tamari and sun dried tomato pesto, mix well, and serve over small French bread rounds.
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16
Garnish with grated Parmesan.
