On the Lunch Table @ Casa d’ Amado: Wild Mushrooms (Porcini & Chanterelles) in White Wine

13 Aug


With the wet weather we’ve been having lately, a lazy stroll through the forest can result in some gastronomic finds. For today’s lunch… Wild Mushrooms in White Wine.

  • Porcini, sliced
  • Chanterelles
  • Olives, chopped
  • Scallions (or shallots)
  • Garlic, minced
  • Tomatoes, chopped
  • Green Pepper, chopped
  • White Grapes, sliced
  • White Wine, dry or demi
  • Stock (chicken or vegetable
  • Olive Oil (or butter for sautéing)
  • Herbes de Provence
  • Fresh Bay Leaf
  • Salt & pepper to taste


Sautée the mushrooms with the garlic, herbs de Provence, bay leaf, and scallions.


Add the olives, peppers, tomatoes, and deglaze with white wine.


Add the stock, grapes, and reduce.


I served it over some left-over rice pilaf which accompanied the Mujadara I made for dinner last night. This would also be fantastic served over linguini.


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