Chanterelles with Dried Apricots
This is from a very old recipe. You can use leeks and shallots in place of the onions.
3 tablespoons butter unsalted
1 1/2 cups onions, Spanish, white, and sweet (Walla Walla or Maui); 1/2 cup each chopped fine
1/2 cup apricot dried, sliced
1 tablespoons olive oil
2 cups Chanterelles, cut into long strips
1/4 cup cilantro (coriander) leaves chopped very fine
Salt (if needed)
Slice the dried apricots and cover with the olive oil overnight.
Melt the butter and first sauté the Spanish onion till clear, then add the white onion and cook a few minutes, then the sweet onion. Add the dried apricot and cook for about 5 more minutes. Add the Chanterelles and cook until nearly done, about 10 more minutes. Add the coriander/cilantro leaves season with pepper (and salt if needed).
Serve with rye bread or crackers.
WINE: Serve with dry Riesling or Gewurztrainer.