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Categories:Viewed: 94 - Published at: 3 years ago
Ingredients
- 3 tablespoons olive oil
- 2 cloves crushed garlic
- 1 pound fresh wild chanterelle mushrooms, cleaned and quartered
- 1 teaspoon butter
- 1 pinch kosher salt and freshly ground black pepper to taste
- 1/2 cup port
Method
- Heat olive oil in a cast iron skillet over medium heat until sizzling but not smoking. Stir in garlic. Add chanterelles and butter. Reduce heat to medium-low and cook, stirring frequently, until most of the excess liquid evaporates, about 10 minutes. Season with salt and pepper.
- Increase heat to high and carefully pour port into the skillet; stir until reduced, about 2 minutes. Serve steaming hot.
