5 lbs chanterelles
2 cups olive oil
1 large onion, sliced
5 tsp coriander seeds
1 bouquet garni
salt & pepper to taste
2 cups white wine
juice of 4 lemons
water as needed
- clean and trim the chanterelles as necessary; set aside
- in a large saucepan sweat the onion and coriander seeds in the olive oil over medium low heat until onions have softened
- add chanterelles and season with salt and pepper
- add remaining ingredients, adding water, if necessary, just enough to cover
- bring to a full boil, cover and remove from heat
- allow to cool at room temperature, stirring occasionally
- refrigerate overnight before serving
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