Serving Size: 4
Preparation Time: 30 minutes
Ingredients
- ¾ pound Golden Chanterelles
- ½ leek, medium, white part only, diced large
- ½ onions, medium, diced
- 2 tablespoons butter, unsalted
- 1 tablespoon apricot jam
- 2 tablespoons dry white wine
- 1 tablespoon brandy
- ½ cup heavy cream
- 1 2/3 teaspoons tarragon, fresh, minced
- gray sea salt
- black pepper, freshly ground
- ¼ cup pomegranate seeds
Preparation
- Dice or pull apart the mushrooms (to do this start at the stem bottom and pull a little upwards—it will result in long pieces). If they are wet then dry sauté in a hot pan with salt scattered on the bottom and no fat, then add fat and leeks. If dry then sauté in the butter with the leeks and onions until both are well cooked.
- Add the jam and stir in, add the wine and reduce au sec (until dry). Add the brandy.
- Add the cream over high heat and allow the mushrooms to absorb ¾ of it. Whisk to keep the emulsion and help prevent the cream from separating (the fresher the cream the better). Add the tarragon. Plate and place pomegranate seeds on top. May garnish with tarragon stem.
Serving ideas
Serve with some kind of rice or toast rounds