CHANTERELLE MUSHROOM TARTLETS
We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!
Provided by Paja9203
Categories Vegetable
Time 40m
Yield 24 appetizers
Number Of Ingredients 12
Steps:
- Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
- Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
- Cook the second half of mushrooms and onions in the other half of butter and oil.
- Beat the egg slightly and add some of the hot mixture to it.
- Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
- Cook about one minute longer and set aside.
- Cut the crusts off the bread and flatten each with a rolling pin.
- Spread butter or margarine on one side of the slices of bread.
- Cut into quarters and put into mini-muffin trays, butter side down.
- Fill each with the mushroom filling.
- Top with a sprinkling of parmesan cheese.
- Bake at 350 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 66.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 20.4, Sodium 98.7, Carbohydrate 3.8, Fiber 0.6, Sugar 0.6, Protein 2.7
CHANTERELLES ON TOAST
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.
Provided by Tara Parker-Pope
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
- Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
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18 CHANTERELLE MUSHROOM RECIPES
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- Mushroom Sauce. View Recipe. This rich, decadent mushroom sauce featuring chanterelle mushrooms can be used to elevate steak, pork chops, or really any savory dish.
- Chanterelle Risotto. View Recipe. Buttery risotto with chanterelle mushrooms and Parmesan cheese — this is truly a restaurant-quality dish. "I had never prepared chanterelles before but they were in my organic delivery box so I looked for recipes," says reviewer Swaswa. "...
- Roasted Wild Mushrooms and Potatoes. View Recipe. Yukon gold potatoes are combined with pancetta and a variety of wild mushroom types, including chanterelle.
- Grilled Halibut Steaks with Corn and Chanterelles. View Recipe. "I think seafood and mushrooms are really great together, and when you add the smokiness from the grill, you have yourself a great autumn meal," says Chef John.
- Easy Chanterelle Mushrooms in Cream Sauce. View Recipe. Shallots, chanterelle mushrooms, and herbs de Provence bring the flavor in this easy sauce. Recipe creator monika1969 suggests using this as a side dish or vegetarian pasta sauce.
- Wild Mushroom Tart. View Recipe. This "quiche-like tart," as recipe creator Kipp describes it, is made with a homemade hazelnut tart shell for nutty flavor.
- Red Wine Risotto. View Recipe. Level up classic risotto with the addition of prosciutto, chanterelle mushrooms, and most importantly — red wine. "Add a bit of balsamic vinegar on top at the end," suggests Allrecipes Allstar Buckwheat Queen.
- Creamy Chanterelle Mushroom Soup. View Recipe. "This is a lovely French version of cream of mushroom soup using chanterelles…" says recipe creator Diana71.
- Chanterelle Shazam. View Recipe. For those who want to enjoy chanterelles in simple form, here they are simply sauteed with garlic, butter, salt, and pepper.
- Classy Chanterelle Mushrooms and Potatoes. View Recipe. Buttery yellow potatoes, aromatic sage leaves, white wine, and sweet chanterelle mushrooms make for a gourmet side dish that's perfect for special occasions.
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