Chanterelles are combined with prawns and served in a simple creamy sauce with white wine and Dubonnet blanc. The sauce also includes cream, chicken broth, green onion, and fresh lemon juice. Serve over fresh pasta or steamed rice.
Find fresh chanterelles in season in the fall and winter. Look for them at you local farmer's market.
If you are using rice you can cook it so it is ready at serving time. Or, prepare your pasta as you prepare the sauce.
Sauté the chanterelles with the butter in a medium skillet until only a small amount of liquid remains. Set aside.
Heat the olive oil in a 12" skillet and sauté the prawns until pink and opaque, add salt and pepper to taste. Don't overcook the prawns or they will get tough. Set aside.
Put the green onions, Dubonnet, wine, lemon juice, cream, and broth in a saucepan and bring to a simmer until it thickens (about 5 to10) minutes. Do not let the mixture boil. Remove from the heat and combine with the chanterelles and prawns. Garnish with parsley and Parmesan cheese. Serve over fettuccine or steamed rice.
Adapted from a recipe by Tom Wishing and Kathleen Cecil of the Mycological Society of San Francisco, CA.