Gold Chanterelles with Sun Dried Tomato Pesto

Name: Gold Chanterelles with Sun Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion; 2 teaspoons olive oil; 1 pound fresh chanterelles; 1 ounces dry white wine, plus 1 ounce; 1 large red bell pepper; 3 ounces pitted, brined, black olives; 2 to 3 cloves garlic; 1 ounce Marsala; 1 teaspoon tamari; 6 tablespoons sundried tomato pesto, or approximately 1/3 cup rehydrated sundried tomatoes; French bread rounds; Grated Parmesan

Servings: persons

1 large onion
2 teaspoons olive oil
1 pound fresh chanterelles
1 ounces dry white wine, plus 1 ounce
1 large red bell pepper
3 ounces pitted, brined, black olives
2 to 3 cloves garlic
1 ounce Marsala
1 teaspoon tamari
6 tablespoons sundried tomato pesto, or approximately 1/3 cup rehydrated sundried tomatoes
French bread rounds
Grated Parmesan

1
Chop the onion into small pieces.
2
Preheat pan or skillet, add 2 teaspoons olive oil to heat, add onions, and begin to saute.
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.
4
Keep an eye on the onions, adding 1 ounce of wine as they begin to stick.
5
Clean and chop the pepper, drain, rinse, and chop the olives and peel and chop (or use press) the garlic.
6
After about 1/2 hour of cooking, the onions will be partially caramelized.
7
Add the garlic to the onions, then mix in the chanterelles, with a splash of wine.
8
Stir the mushrooms frequently.
9
They should begin to release their own natural moisture into the pan after a few minutes of cooking.
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.
11
Simmer for about 10 minutes, then add the pepper and olives and 1 ounce of marsala.
12
If there's extra chanterelle liquid, add it back at this time.
13
Cover and simmer another 5 minutes.
14
Everything should be tender.
15
Add tamari and sun dried tomato pesto, mix well, and serve over small French bread rounds.
16
Garnish with grated Parmesan.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, 2 teaspoons olive oil, 1 pound fresh chanterelles, 1 ounces dry white wine, plus 1 ounce, and more.

Yes, Gold Chanterelles with Sun Dried Tomato Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!