Jars of dehydrated white chanterelles proudly line the pantry shelf. What to do with their contents?
There simply can't be too many preparations more tasty than Lamb Steaks with White Chanterelles. Almost sinfully rich and packed with a complexity of flavors and textures, this entree is sure to please everyone at the dinner table. Come to think of it, it may be just the ultimate choice for a Valentine's Day dish!
These colorful Chinese tulips
would make a nice Valentine's bouquet.
Lamb Steaks with White Chanterelles
2 teaspoons coarsely ground peppercorns
1 pound lamb steaks, lightly pounded
1 tablespoon butter or olive oil
1/4 cup chopped onion
1/2 cup dehydrated white chanterelles, rehydrated
4 tablespoons brandy
1 cup beef broth
4 tablespoons whipping cream
Salt and pepper, to taste
4 ounces dry pasta, cooked al dente
Garnish of chopped parsley
- Sprinkle peppercorns on the prepared lamb steaks and allow to sit for 30-60 minutes.
- Heat butter in large skillet over medium heat. Add steaks and brown on both sides. Remove and keep warm.
- Add onions to skillet and saute until lightly browned. Add chanterelles and their liquid and cook until most of the liquid has evaporated. Add brandy and cook over high heat until most of the liquid has evaporated. Add beef broth to skillet.
- Return lamb steaks to skillet, lower heat, cover and simmer 10 minute, turning meat after 5 minutes. Remove lamb from skillet and keep warm.
- Stir cream into skillet. Cook over high heat until sauce is thickened, about 5-6 minutes. Adjust seasonings. Stir pasta into sauce.
- To serve, place pasta on dinner plates. Top with lamb and a sprinkle of parsley.