Chanterelle Mushroom Burgers Recipes

CHANTERELLE MUSHROOM BURGERS

Steps:

• Heat 1 T margarine & 1 T oil in large skillet over medium-low flame.
• Add onions and cook 18 minutes, stirring often, until limp and deeply colored. Transfer onions to small bowl.
• Wipe out skillet, add remaining butter and olive oil and heat over medium-high.
• Cook mushrooms in oil mixture 5 minutes. Strin in rosemanry, salt, & pepper, then cook 5 minutes more until mushrooms are tender.
• Stir in mustard and half & half; cook, stirring often, until thickened into sauce. Add onions.
• Season meat with more salt and pepper.
• Form into six large, 1-inch-thick patties. Heat large, cast iron skillet over medium-high flame for several minutes.
• Pan-grill to desired doneness, 4-6 minutes per side.
• Split buns in half and lightly toast. Serve burgers, topped with mushroom sauce, on toasted buns with dijon mustard.

CHICKEN WITH CHANTERELLE MUSHROOMS AND MARSALA WINE

Steps:

• Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
• Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
• Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).