Level: Easy | Prep/Cook Time: 20 mins

Serves 4, great with steaks and pork tenderloin . If you cannot find chanterelle mushrooms you can substitute domestic button mushrooms.

1 pound Cipollini onions
1 pound Chanterelle mushrooms
1 large Shallot
1 TBL Salted Butter
2 slices of bacon
2 TBL balsamic vinegar
1 TBL Brown sugar
Kosher salt
Black pepper


– Cut bacon into small 1/4 inch pieces add to cast iron pan cook over Medium heat until bacon starts to render

– Add butter , while bacon cooks chop your shallot very fine and add to your pan.
– Add pealed onions and stir until coated with fat.
– Turn down the heat and put a lid on your pan for about 3 to 5 minutes until onions start to get tender.
– Add all of the clean chanterelles if they are small leave whole, if large cut in half.
– Sauté until coated well with the rendered bacon fat .
– Add salt and black pepper to taste. 
– Mix Brown sugar and vinegar together and stir, pour into pan.
– Stir and cook for 1 minute.
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