I encourage you to take advantage of chanterelles while you can. Perhaps you have a brown bag of fresh chanterelles in your fridge as we speak, just begging to be sprinkled on a pizza or tossed in some lovely pasta dish. Well here is another idea: I recently bought a bag of chanterelles and purchased a nice, organic, rib-eye steak and came up with a little compliment to both.
Rib-eye with Chanterelles
Makes 2 servings
1 T. butter2 T. olive oilcoarse salt and cracked black pepper8 oz. fresh chanterelles, rinsed well and sliced
1 T. fresh oregano leaves
1 (6-8 oz) lovely organic rib-eye steak (removed from fridge at least 15 minutes prior to cooking)
Preheat oven to 400 degrees F.
In a large, oven-proof saute pan over medium-high heat, add butter and 1 tablespoon of olive oil. Once pan is hot, add chanterelles and a pinch of salt and pepper and saute for 5 minutes. Add oregano and cook another 3 minutes until mushrooms are soft and... ...
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