Recently, Jesse and I were gifted with a little brown bag full of beautiful chanterelle mushrooms from one of our dear friends. I adore chanterelles, so when she asked if we wanted some, there was no hesitation in my answer. They are tied with shiitakes as my favorite mushroom, and I consider them a real indulgence.
This recipe is meant to be served as a side dish and would be a great addition to any Thanksgiving spread. Of course, if you really want to eat it as a main dish, you can do that too. Jesse actually ate it for breakfast with two sunny side-up eggs on top and it looked delicious. There’s no right or wrong here — whatever suits your fancy, really.
Cheers and happy Wednesday!
- 3 Tbsp grass-fed butter, divided
- 2 large shallots, chopped
- 2 cups chanterelle mushrooms, sliced
- 3/4 lb bulk pork breakfast sausage
- 1 lb green beans, trimmed
- Sea salt and pepper to taste
- 1/4 tsp ground nutmeg
- Melt 2 Tbsp of the butter in a large pan over medium heat. Add the chopped shallots and stir. After a minute, add the chopped chanterelle mushrooms. Saute 2-3 minutes or until mushrooms are soft. Pour into a bowl and set aside.
- In the same pan over medium heat, add the pork sausage and break up with a spatula. Continue to cook a few minutes. Once sausage is nearly cooked through, add the green beans and season to taste with sea salt and pepper. Toss the green beans with the sausage and then cover the pan with a lid to steam green beans for 3-4 minutes.
- Then, remove the lid and add the remaining 1 Tbsp of butter. Toss to coat the beans and then add the mushroom mixture back to the pan. Add the nutmeg and toss again. Add more sea salt and pepper if desired. Taste and adjust seasoning if needed.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.