It is that time of year again where the mushrooms in Oregon go into overdrive and cover the forest floor with delicious mushrooms and deadly ones. Usually when I find chanterelles my first thought is to season them with butter and herbs and saute them. As good as they taste I plan on doing more light and healthy recipes this year with them.
- 1 lb chanterelles chopped up
- 1/2 onion coarsely chopped
- 4 cloves of garlic
- 1 lb cooked turkey (leftovers from last night)
- 1/4 cup rich chicken broth
- 1/2 cup 2% milk (in place of heavy cream)
- Salt and pepper to taste
Arrange the chanterelles in a lightly oiled casserole dish or dutch oven. Cover with the chopped onion, turkey, and garlic. Cover the dish and bake in a preheated 350º oven for 20 minutes.
Remove the cover, add the broth and milk or cream, and continue to bake without the cover for another 15 minutes. Do not allow it to boil after milk/cream is added. Adjust the flavor by adding salt and pepper. Serve over rice or pasta.