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TravelOregon.com - Recipe of the Month
This recipe hails from Chef/Owner Brigette Romeo of Wildwood Cafe & Catering in Welches, Oregon, near Mt. Hood. With chanterelle season upon us this fall, this is a great way to enjoy them. Or, if you're a lucky one, you will have some dried from last year. They are available fresh or dried at most grocery stores.
Salmon with Chanterelle Mushroom Sauce (Serves 4)
- 4, 6-ounce salmon filets
- 1 Tablespoon garlic, chopped
- ¼ (one-quarter) cup soy sauce
- ¼ (one-quarter) cup King Estate Pinot Gris
- 1 Tablespoon melted butter
Preheat oven to 400 degrees. Place the salmon on a sheet pan. Then, combine the remaining ingredients and pour over the salmon. Bake until firm, about 10 minutes.
Chanterelle Mushroom Sauce
- ½ (one-half) pound fresh chanterelles
- 1 Tablespoon shallots, chopped
- 1 teaspoon garlic, chopped
- 1 Tablespoon butter
- ¼ (one-quarter) cup King Estate Pinot Gris
- ¾ (three-quarters) cup heavy cream
- salt and pepper, to taste
Preheat a sauté pan, and then add butter, chanterelles, shallots and garlic and cook until soft. Drain excess juice and add wine and cook to reduce. Then add heavy cream and reduce until it coats the back of a spoon, about 10 minutes. Season to taste, then ladle over the salmon.
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