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.