P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Chanterelles
Show: Mar. 27, 2003

Ingredients:
2 cups Chanterelles, thick sliced
1 Tbls Butter, unsalted
1 Tbls Oil, Canola
2 tsp Shallots, minced
2 tsp Garlic, minced
1 pinch Thyme
2 Tbls Orange zest
1 1/2 Tbls Pancetta, precooked and crumbled
2 Tbls Marsala
salt & pepper to taste

Procedure:
In a sauté pan add 1 Tbls unsalted butter and 1 Tbls Canola oil. Put chanterelles in and sprinkle in 2 tsp minced shallots and 2 tsps minced garlic. Add a pinch of thyme and 2 Tbls orange zest. Add 1 1/2 Tbls crumbled precooked Pancetta. Finish with 2 Tbls Marsala. You can substitute Madera, white wine or sherry.

Salt and pepper to taste.