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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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