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Recipe: Warm Chantrelle And Hazelnutter Salad With Balsamic Syrup
Similar Categories: Warm, Chantrelle, Hazelnutter, Salad, Balsamic, Syrup
1 cup hazelnuts
2 cups balsamic vinegar
3 tablespoons unsalted butter
5 cups sliced fresh chanterelle mushrooms
3 tablespoons minced shallots
1 tablespoon minced garlic
3 tablespoons minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Bake hazelnuts in a shallow pan at 350°, stirring occasionally, 5 to 10
minutes or until toasted. Place hazelnuts in a colander; rub briSkly to
remove skins. Cool and chop.
Cook vinegar over low heat in a heavy saucepan, stirring occasionally, until
reduced to 6 tablespoons (about 1 hour). Set aside.
Melt butter in a large skillet over medium high heat; add mushrooms, and
saute until golden brown. Stir in shallots, garlic, thyme, and hazelnuts;
saute 30 seconds.
Spoon evenly onto individual serving plates.
Drizzle with balsamic syrup, and sprinkle with salt and pepper. Serve
immediately. Yield: 6 servings.
2 cups balsamic vinegar
3 tablespoons unsalted butter
5 cups sliced fresh chanterelle mushrooms
3 tablespoons minced shallots
1 tablespoon minced garlic
3 tablespoons minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Bake hazelnuts in a shallow pan at 350°, stirring occasionally, 5 to 10
minutes or until toasted. Place hazelnuts in a colander; rub briSkly to
remove skins. Cool and chop.
Cook vinegar over low heat in a heavy saucepan, stirring occasionally, until
reduced to 6 tablespoons (about 1 hour). Set aside.
Melt butter in a large skillet over medium high heat; add mushrooms, and
saute until golden brown. Stir in shallots, garlic, thyme, and hazelnuts;
saute 30 seconds.
Spoon evenly onto individual serving plates.
Drizzle with balsamic syrup, and sprinkle with salt and pepper. Serve
immediately. Yield: 6 servings.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Warm, Chantrelle, Hazelnutter, Salad, Balsamic, Syrup
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