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
FOUR CHANTERELLES
Whole Foods had fresh chanterelle mushrooms today! You don't see them that often because they only grow wild. Because of this, people have to hunt for them and that makes them pretty expensive. This recipe will let you try them and get the true, nutty flavor before you experiment with them in your cooking!
Provided by ChefLee
Categories Lunch/Snacks
Time 3m
Yield 4 gourmet mushrooms, 1 serving(s)
Number Of Ingredients 2
Steps:
- Gently clean the mushrooms with a damp paper towel.
- Cut off the very very end of the stems and slice the mushrooms lengthwise.
- In a small skillet, melt the butter on medium low heat.
- Add the chanterelles and saute for 2 minutes and 10 seconds then remove from heat.
- Taste and enjoy the flavor!
Nutrition Facts : Calories 32.8, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 20.5, Carbohydrate 2.4, Fiber 0.7, Sugar 1.4, Protein 2.2
SAUTéED CHANTERELLES
Provided by Moira Hodgson
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY BRAISED CHANTERELLES AND POTATOES
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Provided by Julia Moskin
Categories vegetables, main course
Time 2h
Yield 4 to 6 main course servings, 8 to 10 appetizer servings
Number Of Ingredients 7
Steps:
- Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
- In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
- In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
- After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
- When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
- Serve hot, mopping up the sauce with crusty bread, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams
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10 BEST CHANTERELLE RECIPES - INSANELY GOOD
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- Chanterelle Toast. If you’re looking for a savory starter that you can whip up in 15 minutes or less, you must try this chanterelle toast. All you’ll need to make it are about two cups of chanterelles, some butter, salt, and heavy cream.
- Chanterelle Soup. This creamy, hearty soup takes only 15 minutes to make and is naturally vegan-friendly. Furthermore, despite its rich, complex flavor, you’ll only need eight ingredients to make it.
- Chanterelle Risotto. There’s something special about a dish that’s made with love, and that’s definitely the case with this chanterelle risotto. It’s the perfect meal to make for your loved ones, and they’re sure to appreciate the time and effort you put into it.
- Bavarian Chanterelle Mushrooms with Bacon. You can whip up this five-ingredient meal in less than 30 minutes. It’s the perfect low-calorie and low-carb dinner when you’re looking for something quick and easy.
- Chanterelle Mushrooms with Cream and Parmesan. A warm, creamy pasta all-in-one meal that’s ready in only 30 minutes? How can anyone say no to that?! This recipe makes enough to feed the whole family, and since it’s incredibly good and vegetarian-friendly, the whole family will probably even enjoy it – no matter their dietary needs.
OUR FAVORITE CHANTERELLE RECIPES - FOOD & WINE
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Estimated Reading Time 4 mins
- Pan-Seared Trout with Green Garlic and Crunchy Chanterelles. Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms.
- Wild Mushroom and Swiss Dutch Baby. This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of oyster, beech, and chanterelle mushrooms pairs with shallot and arugula to top it off.
- Mushroom Toasts with Délice de Bourgogne. Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer from Top Chef winner Kristen Kish.
- Chanterelle Omelets with Fines Herbes Sauce. Why does chef Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling.
- Mushroom Fricassee. Chanterelle, cremini, and hen-of-the-woods mushrooms, roasted until tender, soak up flavor and moisture from a bright vinaigrette made with Champagne vinegar.
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