Chanterelle Mushroom Rillettes - Robert Sinskey Vineyards & Wilding Farm
Chanterelle Mushroom Rillettes The meaty texture of chanterelle mushrooms and their ability to soak up flavor makes them perfect for these “rillettes”.
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Ingredients
- ½ pound unsalted butter, divided
- 3 tablespoons extra virgin olive oil
- 1 pound chanterelle mushrooms, washed, trimmed and slice thinly
- 1 medium garlic clove, minced
- 2 larges shallots, minced
- 2 teaspoons fresh thyme leaves, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons high quality balsamic vinegar
- 3 or 4 small fresh thyme sprigs for garnish
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