TARRAGON SCENTED CHANTERELLES AND SHALLOTS
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate. Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet. Serve warm or at room temperature.
PASTA WITH CHANTERELLE MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
- In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.
BROILED SCALLOPS WITH CHANTERELLES
Steps:
- Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
- Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.
Nutrition Facts : Calories 241 calories, Carbohydrate 3.8 g, Cholesterol 77.1 mg, Fat 18.2 g, Fiber 0.7 g, Protein 14.9 g, SaturatedFat 11 g, Sodium 289.9 mg, Sugar 1.8 g
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
SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE
This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner!
Provided by Penny Stettinius
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss the shrimp with lemon juice.
- Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
- Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
- Season with salt and pepper.
- Add the onions and cook another 2 minutes.
- Remove shrimp, mushroom and onion mixture from pan and save on a plate.
- Deglaze the saute pan with the wine, allowing it to come to a boil.
- Reduce the wine by half.
- Add 1/2 of the cream stir, reducing the heat to medium.
- Beat the egg yolks with the remaining cream.
- Add a little of the hot cream/wine mixture to the yolks to temper them.
- Beat well and then add the eg mixture to the sauce.
- Correct the seasonings.
- Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
- Garnish with a lemon slice and serve.
- Enjoy!
Nutrition Facts : Calories 627.3, Fat 44.7, SaturatedFat 25.1, Cholesterol 457.5, Sodium 366.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.6, Protein 35
FRESH CHANTERELLES WITH SHALLOTS
An easy Chanterelles with Shallots recipe
Categories Mushroom Onion Side Sauté Vegetarian Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes.
CHANTERELLES
Steps:
- Brush any loose dirt from the chanterelles. Do not wash. Trim off the bottoms of the stems if they are tough. If chanterelles are not uniform in size, cut in halves or quarters.
- In a large sauté pan, heat two tablespoons of oil until almost smoking. Add half of the chanterelles and toss a few times; season with salt and pepper and toss again. Drain and set aside. Repeat with the remaining oil and chanterelles. Then marinate with the vinaigrette for at least one hour, adding more, if necessary.
- When the chanterelles are cool, toss with parsley.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 2 grams
CLASSY CHANTERELLE MUSHROOMS AND POTATOES
Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
- Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
- Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
- Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.3 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 230.5 mg, Sugar 2.7 g
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