Directions:
- Bake hazelnuts in a shallow pan at 350º, stirring occasionally, 5 to 10 minutes or until toasted. Cool, and chop.
- Cook vinegar over low heat in a heavy saucepan, stirring occasionally, until reduced to 6 tablespoons (about 1 hour). Set aside.
- Melt butter in a large skillet over medium-high heat; add chanterelles, and sauté until golden brown. Stir in shallots, garlic, thyme, and hazelnuts; sauté 30 seconds.
- Spoon evenly on individual serving plates. Drizzle with balsamic syrup, and sprinkle with salt and pepper. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.55 Kcal (1133 kJ) | ||
| Calories from fat | 161.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.94g | 28% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 219.16mg | 9% | |
| Potassium | 487.16mg | 10% | |
| Total Carbs | 22.58g | 8% | |
| Sugars | 14.38g | 58% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 3.72g | 7% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.5mg | 19% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 164.41 Kcal (688 kJ) | ||
| Calories from fat | 98.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 28% | |
|---|---|---|---|
| Cholesterol | 9.28mg | 5% | |
| Sodium | 133.18mg | 9% | |
| Potassium | 296.03mg | 10% | |
| Total Carbs | 13.72g | 8% | |
| Sugars | 8.74g | 58% | |
| Dietary Fiber | 2.5g | 16% | |
| Protein | 2.26g | 7% | |
| Vitamin C | 2.4mg | 7% | |
| Iron | 2.1mg | 19% | |
| Calcium | 38.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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