Anacate (Wild Golden Chanterelle) with provençal sauce

Written exclusively for MundoChapin.com by Guillermo Bendfeldt

Information & interesting data

Wild golden Chanterelle makes this récipe a fall delight with a small sense of Provence.

• Prep time 18 Minutes
• Total time 20 Minutes
• Servings 4 persons
• $$ Moderate
• Category Side Dish

Ingredients

• 1 ½ pound Wild Golden Chanterelle Mushrooms
• 6 teaspoon extra-virgen olive oil
• 6 Garlic Cloves
• 1 ½ teaspoon ground Basil
• 1 ½ teaspoon ground Rosemary
• ½ teaspoon ground Marjoram
• ½ teaspoon ground Oregano
• ½ teaspoon ground Savory
• ½ teaspoon ground Thyme
• Course salt
• ½ Cup of White Wine
• 1 ½ Tablespoons Lime Juice
• 1 Teaspoon Habanero Sauce
• 2 Tablespoons Shredded Mozzarella Cheese
• Half Romaine Lettuce

Steps

Make Chanterelles:

• Off heat chopped garlic cloves and place in medium nonstick. skillet with the olive oil. Sauted  2 minutes.
• Add chopped Wild Golden Chanterelles, swirl the mix cover and cook 3 minutes.
• Add basil, marjoram, savory, Rosemary, oregano, thyme and course salt and cook at mediun heat 4 minutes. Swirl occasionally.
• Add White wine cover and cook 5 minutes.
• Add Lime juice and Habanero Sauce and cover and cook 3 minutes. Swirl occasionally.
• Serve the mushroom drizzle with shredded mozzarella cheese over romaine lettuce leaves.

Suggest Main and side dishes

• Seafood and Pasta

Wine Recomendations

1. Chardonnay Fuller wine with fruit hightlights
2. Muscadet Crisp dry wine
3. Bianco di Custoza Refreshing dry wine