Egg and Potatoes with Sautéed Chanterelle
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 small clove garlic, worked to a paste
- Several sprigs fresh thyme, stems removed
- Sea salt
- Freshly ground black pepper
- 1 pound wild chanterelles, woody stems trimmed, brushed free of dirt
- 1/2 cup dry white wine
- Egg and Potatoes prepared as you seem fit
- Handful of watercress or something green
Set a large skillet over a medium flame to heat. Add two tablespoons butter and olive oil and melt together until just sizzling. Add shallots and garlic and cook, stirring, until soft and translucent, just a minute or two. Toss in thyme and season with salt and pepper. Increase heat slightly and add mushroom - they should sizzle on contact. Let stand a moment without touching. Sprinkle in a pinch more salt and pepper. Move about with a spatula to prevent burning. Cook until potatoes release their water it starts to boil off. Deglaze pan with wine, using a wooden spoon to loosen an brown bits that have cooked on. Simmer until almost all the liquid is absorbed, about 3 minutes. Swirl in remaining tablespoon butter. Adjust seasoning and serve with eggs, potatoes, watercress and an immense glass of red wine.