Chanterelle Mushrooms and Port Wine Pan Sauce

Break out your best port wine! These mushrooms make a grand side dish to a filet mignon.

Servings: 4
Prep and cook time: 18 minutes

Ingredients:

1 pound chanterelle or other wild mushrooms
2 tablespoons butter
1 large clove garlic, minced
1/2 cup port wine
1/3 cup beef broth
2 teaspoons chopped chives
Salt and pepper

Method:

Brush the mushrooms off to clean or rub with a paper towel.

In a medium non-stick skillet, heat the butter over medium and saut‚ the garlic for 1 minute. Add the mushrooms and cook, turning frequently for 2 to 4 minutes or until the mushrooms begin to wilt. Add the wine and cook 1 minute. Add the broth and cook until sauce thickens slightly. Remove from the heat and add to a serving plate. Sprinkle with chives and season with salt and pepper.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.