Pan-seared Apples, Chanterelles, Hazelnuts and Pancetta | PCC Natural Markets

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Pan-seared Apples, Chanterelles, Hazelnuts and Pancetta

Serves: 6 to 8

Your rating: None (1 vote)
Your rating: None (1 vote)

The silky texture of the apples counterpoints the earthy chanterelles and chewy cranberries. The tart-sweet apple cider glaze should be a must-have in any cook's seasonal repertoire.


These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Place cider in a heavy saucepan and boil to reduce to about 1/2 cup.

Cook pancetta over medium-high heat in a wide sauté pan, turning once, until crisp and golden, 3 to 4 minutes. Remove and set aside. Drain excess fat from the pan and place it back over the heat.

Melt butter in the pan. Add shallots and chanterelles and cook until mushrooms are tender, 3 to 4 minutes. Stir in apples and cook for 1 additional minute. Add hazelnuts, cranberries, reduced cider and maple syrup-cider vinegar mixture. Season with salt and pepper and simmer for 1 minute to meld the flavors.


If chanterelles are unavailable, you may substitute sliced fresh shiitake mushrooms in this dish (remove the woody stems). Their flavor is buttery and earthy.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 29, 2010.


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