Perfectly seasoned and fried beef bottom steaks are smothered in a creamy green garlic gravy to make the ultimate chicken fried steak.
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A little something to wet your appetite for the main event.
It’s 5 O’clock somewhere. Let’s mix it up!
It doesn’t have to take forever to be good…
Can’t get to France? Bring France to you!
Mama’s home cooking, California Style!
Remember those beautiful chanterelles we received? Well we had two fairly good sized ones left, which left us with the delemma of what to make. We both love grilled steaks with mushrooms … need we say more!
The chanterelles are so flavorful that they really do not need too much added to them. I sauteed them simply with olive oil, thyme, a little shallot, garlic and then finished it off with butter. Perfect companion for these beautiful grass-fed steaks!
These chanterelles would also be lovely on a piece of toasted baguette.
2 medium sized chanterelles, thinly sliced
3 tablespoons of olive oil
1 small shallot, thinly sliced
1 small garlic clove, minced
1 tablespoon fresh thyme leaves
1 tablespoon butter
salt, to taste
pepper, to taste
Heat olive oil in a medium frying pan. Add the shallot and garlic, give a stir and cook for about 3minutes, to soften. Add chanterelles. Stir. Lower heat and cook until soft and golden, about 15 minutes. Stir on and off during this process. Add thyme and butter, stir. Season with salt and pepper. Serve. Eat.
Long over due … have to apologize to my partner, Christy, as well as the participants in RSBC. No excuses except life!
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