(adapted from The Edible Mushroom by Margaret Leibenstein)
1 pound small chanterelles
3 Tbs unsalted butter 1 Tbs olive oil
6 ounces Smithfield or other smoked ham
½ cup dry white wine
½ tsp kosher salt
1/8 tsp black pepper
½ cup heavy cream
1/3 cup loosely packed flat parsley leaves, chopped
(1) Clean mushrooms with brush. If you wash them, let them dry thoroughly
(2) Melt the butter and add olive oil. Add shallots and ham and cook on moderate heat about 10 minutes or until onions wilted.
(2) Add mushrooms, wine, salt, pepper and mix gently. Cover and cook 10 minutes gently. Uncover and cook 10 more minutes.
(3) Stir in cream and raise heat to medium high, Cook 3-4 minutes until sauce reduced by half. Correct seasoning and serve with toast.
Cook a couple pieces of bacon and save the grease. Saute chopped ham, Vidalia onions and chaterelles using ½ the bacon grease. Set aside in a dish. Make a good roux (with other ½ bacon grease) and add the ham mixture back. Add milk to liquefy the now sticky roux. Crumble the bacon in.Add some cream to get a consistency you like. Cover and simmer on low heat for about 15 minutes. Check frequently and add some milk as needed.
Serve over some really good, stone ground grits. Delicious.