Quick Chanterelle Sauté

by Patrick Hamilton



Take some good French sea salt and sprinkle into a heavy bottomed pan, add coarsely broken up chanterelles over high heat and "dry sauté" for a few minutes until the moisture is removed. Have a sip of fine wine. Add unsalted butter in a good amount, stir, cook for 5 minutes or so, add tarragon, some cream, and some shallots. Done deal.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.