I have a bounty of Chanterelles and will be cooking with them for the next week or so. I had a breakfast sauté with rice today. Any other good ideas?
A stock might be interesting.
Also maybe mince some of it and mix it into a meatloaf.
Quote from: Sigmatic on October 14, 2010, 09:37:00 PM
Also maybe mince some of it and mix it into a meatloaf.
Yes!
You could blend some up, mix it with sour cream and some spices (you decide), and stuff that into other mushrooms and bake them.
Or chop them up roughly with green onions, or chives, and chunks of foccacia, and make stuffing. It's the season for stuffing.
Or wrap them in bacon, grill them, and drizzle a balsamic reduction on them. But then again, you could do that with groundhogs and it'd be good.
I personally would dry a couple of pounds for later use!
However, with the rest, hmmmm
Chanterelles go wonderfully with seafood, maybe sauteed with a nice white flaky fish.
I have made this recipe before, I got it from http://cookingequipment.about.com/od/maincourserecipes/r/ChanterelleSauc.htm# (http://cookingequipment.about.com/od/maincourserecipes/r/ChanterelleSauc.htm#) after I found some beautiful chanterelles at the farmer's market!!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients:
3 tablespoons butter, divided, more if needed
1 tablespoon extra-virgin olive oil
4 ounces fresh chanterelle mushrooms
1/2 cup dried tomatoes, packed in oil, drained, cut into strips
1/4 cup Kalamata olives, pitted and chopped
1/4 cup toasted pine nuts
1/4 cup finely shredded parmesan cheese
Salt and pepper
4 to 5 portions of ravioli or pasta shape of your choice, preferably homemade - I made my own wide noodles.
Preparation:
In a skillet, melt 1 tablespoon butter and extra-virgin olive oil over medium-low heat. Meanwhile, cut any particularly large mushrooms in half. Add chanterelles to the skillet and saute, stirring frequently, until mushrooms soften, about 5 minutes. Add tomatoes and olives and cook until heated through, 3 to 4 minutes. Season to taste with salt and pepper. Set aside and keep warm.
Cook pasta in a stock pot of boiling water according to recipe or package instructions and as pasta nears the end of its cooking time, heat the remaining 2 tablespoons of butter over medium heat in a large nonstick skillet, reducing heat when butter begins to foam. When pasta is cooked to al dente, use a slotted spoon or a spider to remove ravioli from pot (or a pair of tongs to remove long noodles), holding the pasta over the stock pot to drain pasta as much as possible. Transfer pasta to the skillet with the butter and toss pasta to coat with the butter (This can be done in batches or individual servings if your skillet's not large enough to hold all the pasta at once. Melt more butter in the pan between batches if needed). Place pasta in a shallow pasta bowl, then top with a spoonful of the mushroom mixture, followed by a tablespoon of pine nuts and a tablespoon of parmesan cheese. Serve immediately.
first of all, do never do something as horrifying as mincing up the best mushrooms known to man and hiding them amongst 57 other ingredients. Please. It's an affront to food.
My suggestion (and a dish that I've sold the ever-loving shit out of in some really nice restaurants):
Chanterelle-stuffed rainbow trout.
Go catch some fresh trout. If you're not really a man, then you can go buy some from a good seafood market, but really they should be freshly caught and cleaned. Brookies will work but rainbows or cutthroats are best. Gut the trout but leave the head on.
lightly sautee the chanterelles (DO NOT FUCKING CUT THEM UP AT ALL). I used to use a mix of chanterelles and hen of the woods mushrooms, but that's only because chanterelles are prohibitively expensive in Maine and I couldn't see charging $30 for a trout. Sautee them in butter and a little dry white wine and lemon juice, and add some fresh herbs right at the end. Nothing too overpowering. I like to use parsley, tarragon, maybe a little chive. No basil or rosemary, they're too overpowering. put some flour on a plate with a little salt and pepper mixed in. Heat a heavy skillet over medium heat until the pan is up to temperature. Dredge the trout through the flour mixture on both sides so it's lightly and evenly coated. Stuff the belly cavity of the trout with the sauteed mushroom and herb mixture (reserve about 1/2 cup of the mixture) and fry in the skillet (I recommend a mix of olive and canola oils, as straight olive oil burns at too low a temperature) until browned on both sides, at which point the trout should be cooked through. Plate the trout and pour the remaining 1/2 cup of mushroom and herb mix over the top of the trout and serve.
OH FUCK YEAH!!! What ECH said. I just can't get good trout easily, any replacement suggestions ECH?
Disregard my ideas, I was basically guessing since I rarely get a chance to play with chantrelles. ECH probably knows best.
Quote from: Kiaransalee on October 15, 2010, 12:43:15 AM
OH FUCK YEAH!!! What ECH said. I just can't get good trout easily, any replacement suggestions ECH?
Flavor & texture-wise, perch would be your best bet. You can't really stuff a perch, but you could pan-fry two perch fillets and put the mushroom & herb mix between them. You could do the same with either flounder or sole, but I'm guessing that fresh-water fish are easier to find freshly caught in your neck of the woods.
Quote from: First City Hustle on October 15, 2010, 03:50:45 PM
Quote from: Kiaransalee on October 15, 2010, 12:43:15 AM
OH FUCK YEAH!!! What ECH said. I just can't get good trout easily, any replacement suggestions ECH?
Flavor & texture-wise, perch would be your best bet. You can't really stuff a perch, but you could pan-fry two perch fillets and put the mushroom & herb mix between them. You could do the same with either flounder or sole, but I'm guessing that fresh-water fish are easier to find freshly caught in your neck of the woods.
It's all farm raised up here, I wouldn't eat anything out of the Mississippi or the Missouri Rivers.... Well maybe if I wanted to see what super powers I would end up with :lulz:
You are absolutely positive they're chanterelles, right? The idea of picking wild mushrooms is scary to me.
lucky bastard.
What about with scallops? light browned butter sauce...
Quote from: Sir Squid Diddimus on October 15, 2010, 04:35:21 PM
lucky bastard.
What about with scallops? light browned butter sauce...
that would probably be awesome too. Leave the capers out and just load it up with the shrooms.
Quote from: Doktor Princess on October 15, 2010, 04:18:47 PM
You are absolutely positive they're chanterelles, right? The idea of picking wild mushrooms is scary to me.
The only other mushroom that looks anything like them around here is mildly poisonous and doesn't taste good.
Quote from: The Lord and Lady Omnibus Fuck on October 15, 2010, 06:13:21 PM
Quote from: Doktor Princess on October 15, 2010, 04:18:47 PM
You are absolutely positive they're chanterelles, right? The idea of picking wild mushrooms is scary to me.
The only other mushroom that looks anything like them around here is mildly poisonous and doesn't taste good.
Excellent. Carry on.
ECH, any thoughts on preparing and cooking giant puffballs? I've had them before and they are awesome, assuming you get them when they are relatively young, before they get huge.
Never eaten one. Didn't even know they were edible, but I eagerly await your report.