Yields
4 servings
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ingredients
1
Tbsp butter (15 ml)
1
Tbsp olive oil (15 ml)
2
large shallots, chopped
2
cloves garlic, minced
4
slices of bacon, diced
1
lb(s) fresh chanterelles, washed (large mushrooms sliced)
½
cup dry sherry (125 ml)
¼
cup chicken stock (60 ml)
2
sprigs fresh thyme, chopped
1
cup Chevre, room temperature (250 ml)
Salt and freshly cracked black pepper, to taste
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directions
Step 1
Melt butter with olive oil in a large skillet over high heat. Add the shallots and sauté until soft. Add garlic and sauté for another 2 minutes. Add the bacon and continue to cook until the fat renders and it’s golden. Add the chanterelles and sauté for a few more minutes until they lose some moisture and begin brown. Add the stock, wine and thyme, season with salt and pepper and reduce heat to low. Simmer uncovered for about 10 minutes or until liquid is reduced by half.
Step 2
Arrange the frisee on 4 plates and drizzle with some extra virgin olive oil. Spoon chanterelles on and around the lettuce and crumble chevre over the salad.