Chanterelles and Salmon
Ingredients:
Four pieces of salmon fillet
half pound of chanterelles
knob of butter clove of garlic
two desert-spoons salted capers
dill, salt and black pepper
half a glass white wine
desert-spoon of Dijon mustard
half-a-cup mix of double cream or creme fraiche with thick yogurt
juice of one lemon
In a good pan that won't stick, fry the salmon skin side down in half the butter for three or four minutes depending on thickness, and then sprinkle with chopped capers, crushed garlic, pepper, salt and dill. Turn fish over for one minute before turning out onto oven proof dish and putting in medium warm oven.
Put cleaned Chanterelles in same frying pan with the other half of butter and fry for a minute or two before adding cream-yoghurt mixture and half the wine and cooking on moderate heat for a further two minutes. As the sauce begins to bubble, take salmon from oven and squeeze lemon juice over the fish before carefully removing it to a warm serving dish while at the same time scraping any capers, garlic or dill that may be attached back into the butter, lemon and fish juices. Add the other half glass of wine to this mixture and scrape the lot into the Chanterelles which you then cook over a high heat for a further two minutes before immediately serving alongside the salmon.
Ideal for a quick and easy midweek dinner with last of the season runner beans and waxy potatoes.
Four pieces of salmon fillet
half pound of chanterelles
knob of butter clove of garlic
two desert-spoons salted capers
dill, salt and black pepper
half a glass white wine
desert-spoon of Dijon mustard
half-a-cup mix of double cream or creme fraiche with thick yogurt
juice of one lemon
In a good pan that won't stick, fry the salmon skin side down in half the butter for three or four minutes depending on thickness, and then sprinkle with chopped capers, crushed garlic, pepper, salt and dill. Turn fish over for one minute before turning out onto oven proof dish and putting in medium warm oven.
Put cleaned Chanterelles in same frying pan with the other half of butter and fry for a minute or two before adding cream-yoghurt mixture and half the wine and cooking on moderate heat for a further two minutes. As the sauce begins to bubble, take salmon from oven and squeeze lemon juice over the fish before carefully removing it to a warm serving dish while at the same time scraping any capers, garlic or dill that may be attached back into the butter, lemon and fish juices. Add the other half glass of wine to this mixture and scrape the lot into the Chanterelles which you then cook over a high heat for a further two minutes before immediately serving alongside the salmon.
Ideal for a quick and easy midweek dinner with last of the season runner beans and waxy potatoes.
Wild Mushrooms & Gruyere Cheese Omelets
2 tablespoons butter
4 ounces fresh Chanterelle mushrooms
3 shallots, chopped
2 garlic cloves, chopped
6 eggs
1/4 cup chopped fresh parsley
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)
Additional chipped fresh parsley
Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.
Serves 2
4 ounces fresh Chanterelle mushrooms
3 shallots, chopped
2 garlic cloves, chopped
6 eggs
1/4 cup chopped fresh parsley
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)
Additional chipped fresh parsley
Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.
Serves 2
Wild Mushrooms and Cream on Linguine
· ½ lb. Linguine or other dried pasta
· ½ lb. fresh wild mushrooms (chanterelles)
· 2 Tbs butter
· 1 clove garlic, minced
· 1/2 cup Amador Foothill Semillon
· 2-4 Tbs chicken broth or pasta boiling water
· 1/2 cup cream
· 1/3 cup thinly sliced green onion
· 1 tsp lemon juice
· Calendula petals for garnish (optional)
Clean mushrooms with a damp cloth and cut into ¼ inch slices. Sauté mushrooms in butter for 2 minutes. Add minced garlic and sauté another 2 minutes. Add wine and boil until wine is reduced by half. Add cream and 2 Tbs chicken broth or water. Simmer until sauce thickens. Add green onions and lemon juice and season with salt and pepper.
While preparing the sauce, boil the pasta in salted water until al dente. Drain pasta and add to sauce, tossing gently to coat the pasta. Add more chicken broth or water if sauce seems too thick. Turn pasta into a serving bowl and garnish with calendula blossoms.
· ½ lb. fresh wild mushrooms (chanterelles)
· 2 Tbs butter
· 1 clove garlic, minced
· 1/2 cup Amador Foothill Semillon
· 2-4 Tbs chicken broth or pasta boiling water
· 1/2 cup cream
· 1/3 cup thinly sliced green onion
· 1 tsp lemon juice
· Calendula petals for garnish (optional)
Clean mushrooms with a damp cloth and cut into ¼ inch slices. Sauté mushrooms in butter for 2 minutes. Add minced garlic and sauté another 2 minutes. Add wine and boil until wine is reduced by half. Add cream and 2 Tbs chicken broth or water. Simmer until sauce thickens. Add green onions and lemon juice and season with salt and pepper.
While preparing the sauce, boil the pasta in salted water until al dente. Drain pasta and add to sauce, tossing gently to coat the pasta. Add more chicken broth or water if sauce seems too thick. Turn pasta into a serving bowl and garnish with calendula blossoms.
Chicken With Kale and Chanterelles
1 pound kale, tough stems discarded, leaves cut into 2-inch pieces
1 tablespoon all-purpose flour
2 teaspoons unsalted butter, softened
1 tablespoon plus 2 teaspoons extra-virgin olive oil
3 ounces slab bacon, cut into 1-by- 1/4 -inch matchsticks Four 6-ounce skinless, boneless chicken breast halves, lightly pounded
Salt and freshly ground pepper
1/2 pound wild mushrooms, such as oyster or chanterelle, sliced 1/3 inch thick
3 medium shallots, minced
1/3 cup dry white wine
2/3 cup chicken stock or canned low-sodium broth
2 teaspoons fresh lemon juice
1. Blanch the kale in a large pot of salted water until limp, about 2 minutes. Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
2. Heat 1 teaspoon of the oil in a large nonreactive skillet. Add the bacon and sauté over high heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour the rendered fat into a small bowl.
3. Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts. Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil. Transfer the chicken to a platter and cover loosely with foil.
4. Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet. Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes. Transfer to a bowl and keep warm.
5. Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons. Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes. Whisk in the flour paste and cook until the sauce thickens. Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
6. Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat. Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice. Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.
1 tablespoon all-purpose flour
2 teaspoons unsalted butter, softened
1 tablespoon plus 2 teaspoons extra-virgin olive oil
3 ounces slab bacon, cut into 1-by- 1/4 -inch matchsticks Four 6-ounce skinless, boneless chicken breast halves, lightly pounded
Salt and freshly ground pepper
1/2 pound wild mushrooms, such as oyster or chanterelle, sliced 1/3 inch thick
3 medium shallots, minced
1/3 cup dry white wine
2/3 cup chicken stock or canned low-sodium broth
2 teaspoons fresh lemon juice
1. Blanch the kale in a large pot of salted water until limp, about 2 minutes. Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
2. Heat 1 teaspoon of the oil in a large nonreactive skillet. Add the bacon and sauté over high heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour the rendered fat into a small bowl.
3. Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts. Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil. Transfer the chicken to a platter and cover loosely with foil.
4. Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet. Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes. Transfer to a bowl and keep warm.
5. Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons. Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes. Whisk in the flour paste and cook until the sauce thickens. Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
6. Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat. Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice. Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.
Peppered Rib-Eye Steak
his hearty recipe is served with chanterelle mushrooms and a goat cheese sauce
2 rib-eye steaks, each 4 ounces and 3/4-inch thick
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
4 ounces fresh chanterelle mushrooms, coarsely chopped
1 tablespoon minced fresh oregano 1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
4 ounces (1/2 cup) soft-fresh goat cheese
Generously coat each steak on both sides with the cracked pepper and let stand at room temperature for about 15 minutes. In a skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. When the mixture begins to foam, add the mushrooms and oregano and sauté until the mushrooms are tender and the juices have begun to flow, 3 to 4 minutes. Remove from the heat and set aside. Preheat a broiler. In a small saucepan over medium heat, melt the remaining 1 tablespoon of butter. When it begins to foam, whisk in the flour until a paste forms, about 30 seconds. Immediately whisk in 1/4 cup of the milk and reduce the heat to low. Whisking continuously, gradually add the remaining 3/4 cup milk and the salt. When the sauce has thickened, after about 5 minutes, stir in the goat cheese until it melts and the sauce is smooth, about 1 minute. Remove from the heat and stir in the mushrooms. Set the sauce aside and cover to keep warm. Place the steaks in a shallow flameproof baking dish or on a broiler pan. Slip the dish or pan into the broiler about 3 inches from the heat and broil, turning once, for 3 minutes on each side for medium-rare. You may wish to cook the steaks a little less or a little more, depending upon personal taste. While the steaks are cooking, reheat the sauce over low heat if it has cooled. When the steaks are ready , immediately transfer to warmed individual plates and spoon the sauce generously atop each one. Serve at once.
Makes 2 servings.
2 rib-eye steaks, each 4 ounces and 3/4-inch thick
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
4 ounces fresh chanterelle mushrooms, coarsely chopped
1 tablespoon minced fresh oregano 1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
4 ounces (1/2 cup) soft-fresh goat cheese
Generously coat each steak on both sides with the cracked pepper and let stand at room temperature for about 15 minutes. In a skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. When the mixture begins to foam, add the mushrooms and oregano and sauté until the mushrooms are tender and the juices have begun to flow, 3 to 4 minutes. Remove from the heat and set aside. Preheat a broiler. In a small saucepan over medium heat, melt the remaining 1 tablespoon of butter. When it begins to foam, whisk in the flour until a paste forms, about 30 seconds. Immediately whisk in 1/4 cup of the milk and reduce the heat to low. Whisking continuously, gradually add the remaining 3/4 cup milk and the salt. When the sauce has thickened, after about 5 minutes, stir in the goat cheese until it melts and the sauce is smooth, about 1 minute. Remove from the heat and stir in the mushrooms. Set the sauce aside and cover to keep warm. Place the steaks in a shallow flameproof baking dish or on a broiler pan. Slip the dish or pan into the broiler about 3 inches from the heat and broil, turning once, for 3 minutes on each side for medium-rare. You may wish to cook the steaks a little less or a little more, depending upon personal taste. While the steaks are cooking, reheat the sauce over low heat if it has cooled. When the steaks are ready , immediately transfer to warmed individual plates and spoon the sauce generously atop each one. Serve at once.
Makes 2 servings.
Zucchini Wrapped Shrimp with Wild Mushrooms
Zucchini Wrapped Shrimp with Wild Mushrooms >· 16 large raw shrimp, peeled
· 2 shallots, minced
· 2 tablespoons goose fat
· 2 small, very firm, fresh zucchini (about 6 ounces), carefully scrubbed but not peeled
· 2 tablespoons peanut oil
· 2 tablespoons unsalted butter
· pinch fresh thyme leaves
· 8 ounces fresh chanterelle mushrooms, trimmed and brushed clean
· sea salt and freshly ground white pepper to taste
· 8 ounces fresh oyster mushrooms, trimmed and brushed clean
· 2 cloves plump fresh garlic, minced
· 2 tablespoons fresh flat-leaf parsley leaves, snipped with a scissors
· fresh chervil or flat-leaf parsley leaves, for garnish
With a vegetable peeler, peel the zucchini lengthwise into 16 thin, even slices. Rinse the shrimp and pat dry. Wrap a zucchini strip, spiral fashion, around each shrimp, securing it with a toothpick. Set aside. In a large nonstick skillet, heat the oil over high heat. When hot, add the chanterelle mushrooms. Season with salt and pepper, and add the shallots. Cook until softened, about 5 minutes. Transfer to a bowl, set aside, and keep warm. In the same skillet melt the butter over high heat. When hot, add the oyster mushrooms. Season with salt and pepper and cook until softened, 2 to 3 minutes. Return the chanterelle mushrooms to the skillet, add the garlic, and toss to blend. Sprinkle with the parsley. Transfer to a bowl, set aside, and keep warm. In the same skillet, melt the goose fat over high heat. When hot, add wrapped shrimp and cook until slightly firm, 2 to 3 minutes on each side. Season with salt, pepper, and thyme. To serve, remove the toothpicks and arrange 4 wrapped zucchini bundles in the center of each 4 warmed dinner plates. Spoon the mushroom mixture on either side. Garnish with the herbs and serve immediately.
· 2 shallots, minced
· 2 tablespoons goose fat
· 2 small, very firm, fresh zucchini (about 6 ounces), carefully scrubbed but not peeled
· 2 tablespoons peanut oil
· 2 tablespoons unsalted butter
· pinch fresh thyme leaves
· 8 ounces fresh chanterelle mushrooms, trimmed and brushed clean
· sea salt and freshly ground white pepper to taste
· 8 ounces fresh oyster mushrooms, trimmed and brushed clean
· 2 cloves plump fresh garlic, minced
· 2 tablespoons fresh flat-leaf parsley leaves, snipped with a scissors
· fresh chervil or flat-leaf parsley leaves, for garnish
With a vegetable peeler, peel the zucchini lengthwise into 16 thin, even slices. Rinse the shrimp and pat dry. Wrap a zucchini strip, spiral fashion, around each shrimp, securing it with a toothpick. Set aside. In a large nonstick skillet, heat the oil over high heat. When hot, add the chanterelle mushrooms. Season with salt and pepper, and add the shallots. Cook until softened, about 5 minutes. Transfer to a bowl, set aside, and keep warm. In the same skillet melt the butter over high heat. When hot, add the oyster mushrooms. Season with salt and pepper and cook until softened, 2 to 3 minutes. Return the chanterelle mushrooms to the skillet, add the garlic, and toss to blend. Sprinkle with the parsley. Transfer to a bowl, set aside, and keep warm. In the same skillet, melt the goose fat over high heat. When hot, add wrapped shrimp and cook until slightly firm, 2 to 3 minutes on each side. Season with salt, pepper, and thyme. To serve, remove the toothpicks and arrange 4 wrapped zucchini bundles in the center of each 4 warmed dinner plates. Spoon the mushroom mixture on either side. Garnish with the herbs and serve immediately.
Chanterelle Hazel Nut Soup
A horrible pain to make, but sinfully good; a hot soup, it serves 6 people as a rich first course.
· 2 cups whipping cream
· 1 and 1/2 pounds of chanterelles (good luck!) or other mushrooms, preferably wild
· 1 cup hazelnuts, toasted, husked, and chopped
· 5 large garlic cloves, minced
· 1 onion, chopped
· 3 cups chicken or dark vegetable stock
· 1 Tablespoon brandy
· salt and white pepper
Garnish: snipped fresh chives and a few reserved hazel nuts
Toast the hazelnuts in a 300 degree oven for about 15 minutes. Husk them, then chop, reserving 6-12 for garnish.
Combine with cream, chopped mushrooms, garlic, and onion in a large saucepan and cook over medium heat, stirring, until the liquid is well reduced--about 15-20 minutes. Puree.
Bring the stock to a boil in a large saucepan, then stir the puree into it. Season with salt and pepper, then stir in the brandy. Press the soup hard through a sieve, discarding the solids. When ready to serve, heat the soup through, ladle into bowls, then top with the reserved hazel nuts and chives.
· 2 cups whipping cream
· 1 and 1/2 pounds of chanterelles (good luck!) or other mushrooms, preferably wild
· 1 cup hazelnuts, toasted, husked, and chopped
· 5 large garlic cloves, minced
· 1 onion, chopped
· 3 cups chicken or dark vegetable stock
· 1 Tablespoon brandy
· salt and white pepper
Garnish: snipped fresh chives and a few reserved hazel nuts
Toast the hazelnuts in a 300 degree oven for about 15 minutes. Husk them, then chop, reserving 6-12 for garnish.
Combine with cream, chopped mushrooms, garlic, and onion in a large saucepan and cook over medium heat, stirring, until the liquid is well reduced--about 15-20 minutes. Puree.
Bring the stock to a boil in a large saucepan, then stir the puree into it. Season with salt and pepper, then stir in the brandy. Press the soup hard through a sieve, discarding the solids. When ready to serve, heat the soup through, ladle into bowls, then top with the reserved hazel nuts and chives.
Chanterelle and Shiitake Black Bean Chili with Sour Chilis
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme, reserve 1 1/2 tablespoons fresh thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers, diced
2 ancho chilies, minced
1 chipotle chili, minced
1 pasilla chili, minced
1/4 habenaro chili, minced
15 plum tomatoes, seeded and quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds, ground
2 pound Chanterelles, cleaned and halved
2 pounds Shiitake, cleaned and stems removed
2 cups dried sour cherries
In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours. In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve.
Yield: 4 to 6 servings
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme, reserve 1 1/2 tablespoons fresh thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers, diced
2 ancho chilies, minced
1 chipotle chili, minced
1 pasilla chili, minced
1/4 habenaro chili, minced
15 plum tomatoes, seeded and quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds, ground
2 pound Chanterelles, cleaned and halved
2 pounds Shiitake, cleaned and stems removed
2 cups dried sour cherries
In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours. In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve.
Yield: 4 to 6 servings
Chanterelle Fricassée
This makes a wonderful side dish to poultry or seafood, or a lovely dish all on its own.
* 1 tablespoon goose fat or olive oil
* 1 shallot, minced
* 1 clove garlic, minced
* 1 pound wild or cultivated mushrooms, trimmed and cleaned
* Sea salt and freshly ground black pepper
* 1/2 cup flat leaf parsley leaves, firmly packed
1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most — but not all — of the liquid has evaporated. This will take about 8 minutes.
2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.
* 1 tablespoon goose fat or olive oil
* 1 shallot, minced
* 1 clove garlic, minced
* 1 pound wild or cultivated mushrooms, trimmed and cleaned
* Sea salt and freshly ground black pepper
* 1/2 cup flat leaf parsley leaves, firmly packed
1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most — but not all — of the liquid has evaporated. This will take about 8 minutes.
2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.
Chanterelle Rillettes
A vegetarian spin on rillettes, the rich, creamy pàté traditionally made with duck or pork.
* 16 tablespoons (2 sticks) butter, room temperature, divided
* 2 tablespoons extra-virgin olive oil
* 12 ounces fresh chanterelles, cleaned, coarsely chopped (about 5 cups)
* 1 garlic clove, minced
* 1/4 cup imported dry Marsala
* 1 tablespoon (or more) fresh lemon juice
* 1 tablespoon tomato paste
* 1 teaspoon (packed) finely grated lemon peel
* 3 tablespoons chopped fresh Italian parsley
* Toasted baguette slices
Melt 6 tablespoons butter with oil in heavy large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to color, 5 minutes. Stir in garlic, then Marsala, 1 tablespoon lemon juice, tomato paste, and lemon peel. Simmer until Marsala has evaporated, about 1 minute. Cool.
Transfer mushroom mixture to processor; add parsley and 10 tablespoons butter. Process until mushrooms are finely chopped. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to small bowl. Cover and refrigerate overnight to allow flavors to develop. DO AHEAD: Can be made 1 week ahead. Keep refrigerated. Serve rillettes with toasted baguette slices.
* 16 tablespoons (2 sticks) butter, room temperature, divided
* 2 tablespoons extra-virgin olive oil
* 12 ounces fresh chanterelles, cleaned, coarsely chopped (about 5 cups)
* 1 garlic clove, minced
* 1/4 cup imported dry Marsala
* 1 tablespoon (or more) fresh lemon juice
* 1 tablespoon tomato paste
* 1 teaspoon (packed) finely grated lemon peel
* 3 tablespoons chopped fresh Italian parsley
* Toasted baguette slices
Melt 6 tablespoons butter with oil in heavy large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to color, 5 minutes. Stir in garlic, then Marsala, 1 tablespoon lemon juice, tomato paste, and lemon peel. Simmer until Marsala has evaporated, about 1 minute. Cool.
Transfer mushroom mixture to processor; add parsley and 10 tablespoons butter. Process until mushrooms are finely chopped. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to small bowl. Cover and refrigerate overnight to allow flavors to develop. DO AHEAD: Can be made 1 week ahead. Keep refrigerated. Serve rillettes with toasted baguette slices.
Subscribe to:
Posts (Atom)