Recipe by Charlotte Caplan.

A few chanterelles will enhance an omelet or almost any other egg dish. But here’s a more elaborate way to serve chanterelles which I worked up last year, too late to get it into the AMC Cookbook. It’s an easy recipe, but impressive enough to serve at a dinner party.

Pre-heat the oven to 400F.

Heat the oil and butter in a frying pan. Don’t let the butter brown. Add the onions or shallots and stir for a couple of minutes until softened but not browned. Add the chanterelles and cook gently for about five minutes, stirring frequently.

Meanwhile boil some water and dunk the apricots to loosen the skin. Peel the apricots, remove the pits, and chop them finely.

Add the white wine to the mushroom mixture, let it boil and reduce by at least half. Then add the apricot, seasonings and parsley. Stir well and cook for a minute or two, then set aside. The mixture should be fairly dry, more like stuffing than a sauce (it can be frozen at this point for later use).

Rinse the trout and pat it dry with paper towels. Line a roasting tin with foil and lay the trout in it, skin side down. Spread the mushroom mixture generously on top of each fillet, dot with small pieces of butter, and cover loosely with a smaller sheet of foil

Bake for about 15 minutes. Serve trout carefully leaving the skin attached to the foil and the mushroom mixture still on top.

Good accompaniments: a plain risotto and green beans steamed and then tossed in butter and garlic.

Adaptations: This recipe works well with frozen chanterelles, or with a duxelles of chanterelles, in which case adjust the quantities of any ingredients that are already incorporated into your duxelles. You can substitute dried apricots for fresh ones, soaking them first in hot water until they are soft.