Cream Of Red Bliss Potatoes With Chanterelles And Chives Recipe

Ingredients

 

2 tablespoons vegetable oil

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped leek

1/2 teaspoon minced garlic

1 sprig fresh thyme

1 sprig fresh marjoram

1 bay leaf

1 lb. red bliss potatoes, diced

6 cups chicken stock

4 tablespoons butter, divided

1 cup fresh chanterelles, washed and patted dry

1 cup whipping cream

Chopped fresh chives

How to make Cream Of Red Bliss Potatoes With Chanterelles And Chives

Heat oil in large saucepan; add onion, celery, leek, garlic, thyme, marjoram and bay leaf.
Cook until vegetables are tender.
Stir in potatoes and stock.
Bring mixture to a boil.
Reduce heat to low; simmer until potatoes are tender.
Remove bay leaf.
Place soup in blender; blend until smooth.
Return to pan.
Heat 2 tablespoons butter in small skillet; add mushrooms.
Cook until tender; add to soup.
Stir in cream and remaining butter.
Season to taste with salt and pepper.
Sprinkle each serving with chives.

Chanterelle Filling Recipe

Ingredients

 

3 tablespoons butter

1/2 cup chopped shallots

1 cup white wine

5 cups chopped chanterelles

2 cups whipping cream

6 egg yolks

1 tablespoon chopped fresh parsley

Vegetable oil for frying

1/2 cup grated hazelnuts

1/4 cup fine bread crumbs

1 egg white

Whole chives

1/4 cup sour cream

How to make Chanterelle Filling

For Chanterelle Filling, heat butter in large skillet; add shallots.
Cook until tender; add wine.
Cook until wine evaporates.
Add mushrooms.
Cook until mushrooms are tender and liquid evaporates; remove from heat.
Whisk together cream and egg yolks.
Slowly whisk cream mixture into mushrooms.
Return to low heat; cook, stirring constantly, until mixture thickens.
Stir in parsley; season to taste with salt and pepper.
Chill until needed.
Heat several inches oil to 375 degrees F.
in deep-fat fryer or heavy saucepan.
Place 1/6 stuffing on crepe; fold two ends towards stuffing.
Roll up.
Make 6 rolls.
Combine hazelnuts and bread crumbs.
Coat rolls with egg white; roll in crumb mixture.
Place in hot oil; cook until golden brown (about 6 minutes).
Slice diagonally.
Place on individual serving plates.
Top with Red Onion Confit.
Garnish with cranberries and chives; drizzle with sour cream.

Chanterelle Omelets With Fines Herbes Sauce Recipe

Ingredients

 

2 1/2 cups flat-leaf parsley leaves

2 cups chives, snipped into 1/2-inch lengths

1 cup chervil leaves

1/2 cup tarragon leaves

3/4 cup water

Salt

2 tablespoons plus 1 teaspoon unsalted butter

1 small shallot, minced

1/4 pound chanterelles, trimmed and coarsely chopped

1 tablespoon creme fratche

1/2 teaspoon vegetable oil

4 large eggs, at room temperature

How to make Chanterelle Omelets With Fines Herbes Sauce

1. Preheat the oven to 250°. Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl of ice water. Add the parsley, chives, chervil and tarragon to the boiling water and cook for 4 minutes. Using a slotted spoon, transfer the herbs to the ice water to cool completely. Transfer the herbs to a kitchen towel and wring dry, then transfer to a blender and add the 1/2 cup of water. Blend at high speed until pureed. Season the herb sauce with salt.
2. In a medium skillet, melt 1 tablespoon of the butter. Add the minced shallot and cook over moderate heat until softened, about 2 minutes. Add the chanterelles, season with salt and cook, stirring, until tender, 8 minutes. Remove from the heat, stir in the creme fraiche and keep warm.
3. In a 6- or 8-inch nonstick, ovenproof skillet, melt 1 teaspoon of the butter in the oil over moderate heat. In a small bowl, beat 1 egg with a pinch of salt until the egg foams. Add the egg to the skillet and cook over low heat until it starts to set, about 10 seconds. Transfer the skillet to the oven and cook until the egg is just set, about 1 minute. Slide the egg onto a plate and spread a rounded tablespoon of chanterelles down the center. Fold both sides of the omelet over the mushrooms and roll the omelet over. Spoon a little herb sauce alongside. Repeat to make 3 more omelets.

Bone In Rib Eye Steaks With Chanterelles Recipe

Ingredients

 

1 cup beef broth

6 tablespoons extra-virgin olive oil

1 pound chanterelle mushrooms, quartered if large

Salt and freshly ground pepper

6 fresh or 3 dried bay leaves

3 medium shallots, minced

1 garlic clove, minced

1 thyme sprig

1 1/2 tablespoons Banyuls vinegar or other red wine vinegar

1 teaspoon Dijon mustard

2 bone-in rib eye steaks (about 1 1/4 inches thick), at room temperature

How to make Bone In Rib Eye Steaks With Chanterelles

1. Light a grill. In a small saucepan, boil the broth over high heat until reduced to 1/2 cup, 7 minutes. Remove from the heat.
2. In a large skillet, heat 2 tablespoons of the oil. Add the chanterelles, season with salt and pepper and cook over moderately high heat until the liquid they release has evaporated, about 4 minutes. Continue cooking, stirring, until the mushrooms begin to brown, about 5 minutes longer. Add the remaining 4 tablespoons of oil, the bay leaves, shallots, garlic and thyme and cook over low heat, stirring, until the mushrooms are tender, 7 minutes. Add the reduced broth and simmer for 1 minute. Remove from the heat and stir in the vinegar and mustard. Season with salt and pepper and remove from the heat.
3. Season the steaks well with salt and pepper and grill over high heat until nicely browned and an instant-read thermometer inserted in the center registers 130° for medium-rare, about 6 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Reheat the chanterelles and discard the bay leaves and thyme sprig. Thickly slice the steaks and serve with the mushrooms.

Pike With Chanterelle Mushrooms Au Gratin Recipe

Ingredients

3 1/4 lb. pike

10 oz. chanterelle mushrooms

1 1/2 gill sour cream

1 1/2 gill white wine

1 onion

2 oz. lard

2 oz. butter

1/2 oz. flour

Red paprika

Salt

Pepper

How to make Pike With Chanterelle Mushrooms Au Gratin

Cut the prepared fish, cleaned of bones and fins, into five bigger or ten smaller pieces, salt and put into a small saucepan.
Put the bones in as well, cover, and cook.
Halve the cleaned chanterelle mushrooms and then slice.
Put lard in a pan, heat and add chopped onion.
When it is fried, add the mushrooms, fry well, stirring frequently, add red paprika, mix in, and put aside.
Then season with salt and ground pepper.
Mix the butter and the flour.
Strain the fish stock, then bring to boil and add the flour and butter.
When the thick sauce has boiled for a few mins., add the chanterelle mushrooms, and half of the sour cream and cook slowly for another 10 mins.
Grease a fireproof dish with lard.
First put in a spoonful of sauce, then put in the slices of fish, cover with the rest of the sauce, sprinkle with the remaining sour cream and put into the oven to cook a quarter of an hour before serving.

Stir Fried Noodles With Chanterelles Recipe

Ingredients

8 ounces chow mein noodles

1/4 cup canola oil

9 ounces chanterelles, thickly sliced

Salt and freshly ground pepper

4 large eggs, beaten

2 tablespoons unsalted butter

1 scallion, halved lengthwise and cut crosswise into 3-inch lengths

1 tablespoon soy sauce

1 tablespoon oyster sauce

1/2 teaspoon chile oil or Chinese chile sauce

How to make Stir Fried Noodles With Chanterelles

1. Bring a large pot of salted water to a boil over high heat. Add the noodles, stir once and boil until al dente. Drain and shake off the excess water.
2. Heat a wok until very hot, and then add the canola oil and heat until shimmering. Add the chanterelles, season with salt and pepper and stir-fry over high heat until softened, 5 minutes. Add the eggs and stir-fry for 10 seconds. Immediately add the noodles, butter, scallion, soy sauce, and oyster sauce and chili oil and continue to stir-fry until the eggs are cooked but still slightly creamy, 2 to 3 minutes.

Smoked Rabbit With Chanterelle Mushroom Sauce Over Fettucine Smoked Rabbit With Chanterelle Mushroom Sauce Over Fettucine Recipe

Ingredients

Rabbit Marinade

2 (3-pound) rabbits, cleaned

1 1/2 cups olive oil

1/2 cup white wine vinegar

2 sprigs tarragon, chopped

2 sprigs thyme, chopped

6 cloves garlic, minced

1 large onion, chopped

1 teaspoon each salt and freshly ground pepper

Chanterelle Mushroom Sauce

1 1/2 cups chanterelle, shiitake, or morel mushrooms

3 tablespoons butter

1 1/2 cups heavy cream

Salt and freshly ground pepper to taste

2 pounds fettucine pasta, cooked and drained

How to make Smoked Rabbit With Chanterelle Mushroom Sauce Over Fettucine

In a large baking pan marinate the rabbits in the oil, vinegar, and spices.
Refrigerate for 24 hours, turning the rabbits a couple of times while they marinate.
Remove the rabbits from the marinade and place them in a hot smoker.
Smoke for 45 minutes, turning every 15 minutes.
Allow the rabbits to cool after smoking.
Debone the rabbits and cut the meat into bite-size pieces.
In a large skillet saute the mushrooms in butter.
Add the cream and rabbit.
Bring the cream to a boil, and cook it until it thickens and coats a spoon.
Sprinkle with salt and pepper.
Add the fettucine to the cream mixture and heat it through.

Bakony Chanterelle Mushroom Soup Recipe

Ingredients

10 oz. pork bones

5 oz. mixed vegetables

Salt

10 oz. chanterelle mushrooms

3 1/2 oz. lard

2 oz. onions

Paprika

Some ground black pepper

1 1/2 gill sour cream

2 tbsp. cream

1 oz. flour

Small bunch of parsley

How to make Bakony Chanterelle Mushroom Soup

Make about 1 1/2 gills stock with the bones and vegetables.
Brown finely chopped onions in fat, add the paprika, then the sliced chanterelle mushrooms, chopped parsley and ground pepper; salt a little and cook for 15 mins.
Pour the strained stock over it.
Mix the sour cream with the flour and add it to the soup while boiling.
Let it simmer for another 10 mins.
Finally add 2 tbsp. of cream.
Before dishing drop tiny gnocchi into the soup.

Chanterelle Mushrooms Recipe

Ingredients

1 pound chanterelle mushrooms

2 tablespoons butter or margarine, melted

1 tablespoon peanut oil

1/4 teaspoon each: dried tarragon and pepper

1/4 cup minced parsley

How to make Chanterelle Mushrooms

Trim, wash, and pat chanterelle mushrooms dry with paper towels.
Mix melted butter and peanut oil together with dried tarragon and pepper.
Brush mushrooms with flavored butter.
Preheat stovetop grill.
Cook mushrooms over medium heat, in a single layer, for about 2 to 3 minutes.
Turn mushrooms as needed.
Mushrooms should be warm and a golden brown.
Remove to serving dish.