Chanterelle Vodka Sauce
Description
A wildly simple twist on a classic with early season chanterelles, end of season tomatoes, and last years bottled goodness.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
6-8
- 4 T. extra virgin olive oil
- 2 lb. chanterelles, chopped
- 4-6 cloves garlic, minced
- 1/2 - 1 t. red chili flakes
- 1 lb. chicken breast, julienned
- 3 C. fresh Roma tomatoes, chopped
- 2 t. salt
- 1/2 C. Chanterelle Vodka
- 2/3 C. heavy cream
Methods/steps
- Heat oil in a very large skillet over high heat until almost smoking. Add the chanterelles and stir constantly until they release their liquids. Continue stirring frequently and cooking until almost dry.
- Reduce heat to medium and add the garlic and chili. Cook one more minute without browning the garlic.
- Add the chicken strips and cook until done, 3-5 minutes, stirring several times.
- Add the tomatoes and salt. Bring to a strong simmer, then reduce heat to keep the simmer. Cook uncovered 45 minutes. The sauce should reduce by 1/3.
- Add the vodka, stir several times and cook 5 minutes.
- Add the cream, stir, and bring back just to a simmer.
- Adjust seasonings.
Additional Tips
Serve over penne pasta or polenta, topped with fresh grated Parmesan. Or toss with just al dente penne, and bake in a dish topped with Parmesan.
The garlic & chili can be mild to wild.
Reviews
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