Level: Easy | Prep/Cook Time: 20 mins

Special note: If you cannot find chanterelle mushrooms you can substitute domestic button mushrooms.


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


  1. Cut bacon into small 1/4 inch pieces, add to cast iron pan & cook over Medium heat until bacon starts to render
  2. Add butter; while bacon cooks chop your shallot very fine and add to your pan.
  3. Add pealed onions and stir until coated with fat.
  4. Turn down the heat and put a lid on your pan for about 3 to 5 minutes until onions start to get tender.
  5. Add all of the clean chanterelles - if they are small leave whole, if large cut in half.
  6. Sauté until coated well with the rendered bacon fat .
  7. Add salt and black pepper to taste. 
  8. Mix Brown sugar and vinegar together and stir, pour into pan.
  9. Stir and cook for 1 minute.
  10. Great with steaks and pork tenderloin!
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