Chanterelle Rillettes
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1 tablespoon tomato paste
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh italian parsley
- 1 garlic clove, minced
- toasted baguette slices
- Carbohydrate 4 g(1%)
- Cholesterol 61 mg(20%)
- Fat 27 g(41%)
- Fiber 1 g(6%)
- Protein 1 g(2%)
- Saturated Fat 15 g(75%)
- Sodium 31 mg(1%)
- Calories 258
Preparation Melt 6 tablespoons butter with oil in heavy large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to color, 5 minutes. Stir in garlic, then Marsala, 1 tablespoon lemon juice, tomato paste, and lemon peel. Simmer until Marsala has evaporated, about 1 minute. Cool. Transfer mushroom mixture to processor; add parsley and 10 tablespoons butter. Process until mushrooms are finely chopped. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to small bowl. Cover and refrigerate overnight to allow flavors to develop. DO AHEAD: Can be made 1 week ahead. Keep refrigerated. Serve rillettes with toasted baguette slices.
Preparation Melt 6 tablespoons butter with oil in heavy large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to color, 5 minutes. Stir in garlic, then Marsala, 1 tablespoon lemon juice, tomato paste, and lemon peel. Simmer until Marsala has evaporated, about 1 minute. Cool. Transfer mushroom mixture to processor; add parsley and 10 tablespoons butter. Process until mushrooms are finely chopped. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to small bowl. Cover and refrigerate overnight to allow flavors to develop. DO AHEAD: Can be made 1 week ahead. Keep refrigerated. Serve rillettes with toasted baguette slices.
