1 tablespoon butter
1 shallot, finely chopped
1 teaspoon fresh thyme leaves
¼ pound chantrelles, washed and trimmed
½ cup chicken stock
1 cup baby arugula, large stems removed
Salt and pepper, to taste
Melt the butter over medium heat in a saucepan. Lower the heat to medium-low and add the shallots. Cook until soft and transparent, about 7-9 minutes. Add the mushrooms and the thyme leaves, raising the heat just a touch. Stir occasionally, making sure all the mushrooms get time on the bottom of the pot. The mushrooms will release some liquid, cook until most of this has evaporated, which will take approximately 10 minutes.
At this point, stir in ¼ cup of the chicken stock. Turn the heat up the medium. Let the chicken stock reduce to almost a glaze on the mushrooms and shallots. Add the remaining stock, cook for 2 minutes, then add the baby arugula. Wilt the arugula, stirring frequently. Cook for about 1-2 minutes, season with salt and pepper, serve, and enjoy!
Serves two as an appetizer course or as a side.