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

13 Aug

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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

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

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

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Add the stock, grapes, and reduce.

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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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