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      RECIPE TITLE "Steamed Chanterelles with Shallots and Sprouts" Recipes from Jean-Georges: Cooking at Home with a Four-Star Chef , copyright © 1998 by Jean-Georges Vongerichten and Mark Bittman. All rights reserved.

    ... more great recipes by Jean-Georges Vongerichten on our GREAT CHEFS page!

    yieldsserves 4time---difficultyeasy

    When Jean-Georges first served this minimalist first course at JoJo, customers balked; they wanted mushrooms sautéed in butter. The conversion began when they caught a whiff of the pure mushroom aroma wafting through the dining room. Use any good mushrooms you have. Delicate chanterelles are best this way.

      RECIPE INGREDIENTS

    1 pound chanterelles or other mushrooms, or a mixture, trimmed and cleaned
    2 tablespoons minced shallots
    Juice of 1 lemon
    3 tablespoons canola, grapeseed, or other neutral-flavored oil
    Salt and freshly ground black pepper
    4 cups mixed salad greens
    1 cup sprouts, such as alfalfa, cress, or radish
    Minced chives

      RECIPE METHOD

    1. Place the chanterelles in the top level of a steamer and cook over boiling water for 5 minutes. Remove the mushrooms, then toss them in a bowl with the shallots. Add the lemon juice and oil and toss again. Taste; keep the lemon juice to a minimum lest it overwhelm the mushrooms, but add some salt and a fair amount of pepper.

    2. Toss together the greens and sprouts and divide the mixture among 4 plates. Top with the mushroom mixture. Garnish with chives and serve.


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    Jean-Georges Jean-Georges Four stars from the New York Times. The James Beard Award for Best Chef in New York City. Named Chef of the Year by Esquire, New York Magazine and Time Out New York. The cooking of Jean-Georges Vongerichten is sophisticated yet uncomplicated, hinting French and Asian influences yet entirely original and has earned raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative but uses few ingredients, intensely flavorful but remarkably simple. Now, Jean-Georges brings the phenomenal cuisine of his restaurants Vong, JoJo and Jean-Georges to the home kitchen at last. With readily accessible recipes using supermarket ingredients, Jean-Georges contains no mile-long lists of instructions, and many of the recipes take less than 30 minutes to prepare. Yielding maximum flavor with a minimalists touch for 150 no-fuss dishes you'll even want to make on weeknights, Jean-Georges is this season's most revolutionary cookbook. Julia Child Award Finalist


     

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