DRIED MUSHROOM RECIPE

HERBED CHANTERELLES

- 2 1/2 ounces DRIED CHANTERELLES, washed, then reconstituted in hot water for
- 20-30 minutes, strain and save some of the liquid
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 teaspoon, dried marjoram, or 1 tablespoon of fresh, chopped
- 3/4 cup sour cream
- Salt and pepper to taste
- Red cabbage, shredded
- 1 tablespoon chopped parsley
• Slice re-constituted Chanterelles lengthwise
• Saute onions in olive oil for a few minutes
• Lower heat, add garlic and mushrooms, and cook for 4 minutes or until most liquid is gone from mushrooms
• Sprinkle mushrooms with marjoram, cover, and cook 8 more minutes
• If mushrooms are too dry, add a little soaking liquid and continue cooking
• Stir in sour cream and cook on low for 2 minutes. Don't let cream boil
• Add salt and pepper to taste
• Spoon mixture over red cabbage and sprinkle with parsley

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