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Needham, MA & Brockton, MA

Chanterelle & Bacon Ragout
Serves 4

1/2 lb. chanterelles

Salt & pepper to taste

2 oz. dried mushrooms (porcini, chanterelles)


4 Tbsp. butter

2 shallots, finely diced

  2 Tbsp. white truffle oil

1/4 lb. diced slab bacon (such as Wild Boar or Duck Bacon)


8 sprigs fresh chervil, minced

Trim chanterelles and slices into 1/4" slices. Put trimmings and dried mushrooms in a saucepan and cover with 2 cups water.

Simmer 15 minutes, strain and reserve stock.

In a large, heavy skiller, cook bacon over medium heat. When crisp, remove bacon and half the fat. Heat to very hot, add chanterelles and sauté. After 2 minutes, season to taste with salt and pepper. Stir in shallots and reserved mushroom stock. Boil gently until reduced by half. Remove from heat. Swirl in butter and then the truffle oil. Sprinkle chervil over ragout and serve with roasted sea bass or pasta.

Recipe courtesy of D'Artagnan

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