Featured Pinch Tips Video
- 1 ½ sticks butter
- 5 cups fresh chanterelles, cleaned, trimmed, and coarsely chopped
- 1 clove garlic, peeled and finely minced
- 1 tbsp. tomato paste
- ¼ tsp. sugar
- salt to taste
1Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown and butter is clear, about 10 minutes.
2Add garlic, tomato paste, sugar, and salt to taste.
3Continue to cook, stirring often, until garlic is soft, mushrooms are tender, and butter is golden, 3 to 4 minutes.
4Remove from heat and set aside to cool to just warm; transfer to the bowl of a food processor and process until smooth and creamy (spreadable).
5Transfer mixture to a small serving bowl, cover with plastic wrap, and refrigerate overnight.
6Allow to come to room temperature before garnishing with a few sprigs of fresh thyme or mint, and setting out on serving place with crackers, slices of buttered & toasted baguette, vegetables or pita bread.