6 servings

How to Make It

Step 1

Bake hazelnuts in a shallow pan at 350º, stirring occasionally, 5 to 10 minutes or until toasted. Cool, and chop.

Step 2

Cook vinegar over low heat in a heavy saucepan, stirring occasionally, until reduced to 6 tablespoons (about 1 hour). Set aside.

Step 3

Melt butter in a large skillet over medium-high heat; add chanterelles, and sauté until golden brown. Stir in shallots, garlic, thyme, and hazelnuts; sauté 30 seconds.

Step 4

Spoon evenly on individual serving plates. Drizzle with balsamic syrup, and sprinkle with salt and pepper. Serve immediately.

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