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Categories:
butter extra-virgin olive oil yellow onion garlic chanterelle thyme chanterelles water white Zinfandel Better
Viewed: 43 - Published at: 8 years agoIngredients
- 1.5 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion
- 3 large cloves garlic
- 6 cups fresh, whole, wild and raw chanterelle (pfifferlinge) mushrooms
- 1.5 teaspoons dried thyme
- 1.5 cups chopped fresh, wild chanterelles (pfifferlinge) browned and shrunk in butter
- 6 cups water
- 3 tablespoons white zinfandel
- 3 tablespoons Better Than Bouillion: chicken base
Method
- In a large pot on medium, heat oil and butter with onions and garlic. Saute until onions are soft and turning color, but not yet caramelized.
- Add the whole, raw chanterelle mushrooms. Saute until shrunk and browned, between 7 and 10 minutes (depending on size, add more time). Drain water as needed, but save it to add to broth later.
- Add the chicken base and thyme and coat vegetables as base melts, only a minute or two.
- Once coated, stir in already cooked chanterelle pieces and the water. If you saved any water from cooking the mushrooms, add it now as well.
- Heat, but do not boil. Add the wine. Enjoy!
