Dishes similar to sautéd chanterelles?
December 2, 2012 2:56 PM Subscribe
I really enjoy eating sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
Best answer: Our household finds this tofu/avocado salad (made sans cilantro) really delicious -- definitely a "more than the sum of its parts" type of thing. While you do have to drain the tofu ahead of time (30-60 mins), after that, it's probably less than 10 minutes. You just throw the diced silken with diced avocado, slice up some scallions, and add lemon/sesame/salt. Delicious.
posted by paperback version at 3:52 PM on December 2, 2012 [4 favorites]
posted by paperback version at 3:52 PM on December 2, 2012 [4 favorites]
Best answer: Pile smoked salmon, cream cheese and sliced pear onto a water cracker.
posted by slateyness at 3:54 PM on December 2, 2012
posted by slateyness at 3:54 PM on December 2, 2012
Best answer: very few, fresh ingredients and have an elegant and mild flavor
Poached eggs are really nice and on top of some wilted spinach and a piece of bread are nice. Glass of wine and you're set.
Potatoes and butter (well, anything and butter, but especially potatoes) have a mild, elegant flavor.
Scallops would really fit the bill in terms of seafood -- you can sear them incredibly quickly and serve with nothing but butter and maybe a little lemon and wine swished around in the pan if you wanted to get a little fancier.
Scrambled eggs, cooked low and slow in butter, served on toast, a scattering of chives on top, can be surprisingly rich and elegant. (I come from a household of high-heat, cook-the-life-out-of-them egg makers, so learning that eggs are essentially a protein packing their own sauce just waiting to be made was a real revelation.)
posted by A Terrible Llama at 4:04 PM on December 2, 2012 [2 favorites]
Poached eggs are really nice and on top of some wilted spinach and a piece of bread are nice. Glass of wine and you're set.
Potatoes and butter (well, anything and butter, but especially potatoes) have a mild, elegant flavor.
Scallops would really fit the bill in terms of seafood -- you can sear them incredibly quickly and serve with nothing but butter and maybe a little lemon and wine swished around in the pan if you wanted to get a little fancier.
Scrambled eggs, cooked low and slow in butter, served on toast, a scattering of chives on top, can be surprisingly rich and elegant. (I come from a household of high-heat, cook-the-life-out-of-them egg makers, so learning that eggs are essentially a protein packing their own sauce just waiting to be made was a real revelation.)
posted by A Terrible Llama at 4:04 PM on December 2, 2012 [2 favorites]
Best answer: Roasted asparagus. Snap the ends off, lay on a cookie sheet, drizzle with olive oil and roast at 400F for about 10-12 minutes. A few squirts of lemon juice and if you want to be really fancy, some curls of freshly grated pamesan cheese.
Portobello mushrooms, canned artichokes (packed in water, not vinegar), lots of chopped garlic, sauteed in olive oil is divine, on its own or served with crusty bread or pasta.
posted by Marie Mon Dieu at 4:14 PM on December 2, 2012
Portobello mushrooms, canned artichokes (packed in water, not vinegar), lots of chopped garlic, sauteed in olive oil is divine, on its own or served with crusty bread or pasta.
posted by Marie Mon Dieu at 4:14 PM on December 2, 2012
Best answer: Samphire fits the bill on all counts and it is amazing!
posted by iamkimiam at 4:24 PM on December 2, 2012 [2 favorites]
posted by iamkimiam at 4:24 PM on December 2, 2012 [2 favorites]
Best answer: Leeks, just melted in butter. Rinse the leeks and cut them lengthwise in narrow strips and across maybe twice. Let them soften gently on a pan with butter. Salt and pepper. A drop of white wine or cider vinegar early on in the process is optional but good.
Mashed celeriac is good too - butter, salt, pepper, thyme. I use the food processor for the mashing. Sometimes I add 1 potato and /or a handful of parsley. Garlic, boiled in the pot with the celeriac, can be good too. Variations go with the other elements of the meal.
A dish of whole baked onions and tomatoes together, packed tightly, olive oil, salt and pepper. Maybe oregano.
posted by mumimor at 4:50 PM on December 2, 2012
Mashed celeriac is good too - butter, salt, pepper, thyme. I use the food processor for the mashing. Sometimes I add 1 potato and /or a handful of parsley. Garlic, boiled in the pot with the celeriac, can be good too. Variations go with the other elements of the meal.
A dish of whole baked onions and tomatoes together, packed tightly, olive oil, salt and pepper. Maybe oregano.
posted by mumimor at 4:50 PM on December 2, 2012
Best answer: Roasted fingerling potatoes for sure, especially with a dash of truffle oil or olive oil and tarrgon.
Sliced bosc pear with sea salt, pepper, and balsamic glaze.
posted by jetlagaddict at 4:51 PM on December 2, 2012
Sliced bosc pear with sea salt, pepper, and balsamic glaze.
posted by jetlagaddict at 4:51 PM on December 2, 2012
Best answer: A really simple arugula salad, using mild baby arugula. I dress it with a simple vinaigrette of dijon mustard, honey, lemon and olive oil (and salt of course) and toss to combine. Then I grate good parmesan all over it on the plate.
posted by peacheater at 5:14 PM on December 2, 2012
posted by peacheater at 5:14 PM on December 2, 2012
Best answer: This Smitten Kitchen zucchini saute! Toasted thinly sliced almonds + matchstick-sized zucchini - that's it! Sometimes I add a little lemon zest. It's waay tastier than any two-ingredient recipe has a right to be.
posted by leedly at 5:15 PM on December 2, 2012 [1 favorite]
posted by leedly at 5:15 PM on December 2, 2012 [1 favorite]
Best answer: I know this is going to sound weird, but I went to a friend's house for dinner the other night and she made the following salad, which was delicious and so fresh tasting:
Piled on each person's plate:
-torn lettuce leaves on the base, and I think there were some basil and mint leaves amongst them too
-chopped fresh raw green beans (If you are worried about bean poisoning, you could use sugar snap peas instead)
-cubes of watermelon
-slices of (shallow)fried haloumi
-topped with a poached egg.
posted by lollusc at 11:12 PM on December 2, 2012 [1 favorite]
Piled on each person's plate:
-torn lettuce leaves on the base, and I think there were some basil and mint leaves amongst them too
-chopped fresh raw green beans (If you are worried about bean poisoning, you could use sugar snap peas instead)
-cubes of watermelon
-slices of (shallow)fried haloumi
-topped with a poached egg.
posted by lollusc at 11:12 PM on December 2, 2012 [1 favorite]
Best answer: Tomato soup (I buy an organic kind that comes in a carton) + cannellini beans + baby spinach. Add to pot in that order, taking it off the heat after the spinach has just begun to wilt. Just a creamy, velvety, wholesome flavor, and so fast if you buy the soup and beans pre-cooked.
posted by stoneandstar at 1:06 AM on December 3, 2012 [1 favorite]
posted by stoneandstar at 1:06 AM on December 3, 2012 [1 favorite]
Best answer: Oh, I forgot: oven-roasted cherry tomatoes (my preference is left whole but you can slice them). Roast in a pan with garlic, olive oil, salt and pepper.
This is my favorite thread ever!
posted by stoneandstar at 1:09 AM on December 3, 2012
This is my favorite thread ever!
posted by stoneandstar at 1:09 AM on December 3, 2012
Best answer: Um wow I can't shut up but creamed peas are delicious. You can find any old recipe-- just milk, flour, butter, peas. Some salt and pepper. You can add leftover shredded meat if you have it on hand, but it's easy and fast and goes well over any starch (noodles, potatoes, rice, toast, biscuits). I used to make it regularly in my thrifty days.
posted by stoneandstar at 1:14 AM on December 3, 2012
posted by stoneandstar at 1:14 AM on December 3, 2012
Response by poster: All of these dishes are spot on - thanks everyone!
I was actually this close to visit an asian supermarket to buy the ingredients for paperback version's tofu/avocado salad for dinner tonight but realized that the avocado probably wouldn't be ripe enough.
posted by Foci for Analysis at 1:10 PM on December 3, 2012
I was actually this close to visit an asian supermarket to buy the ingredients for paperback version's tofu/avocado salad for dinner tonight but realized that the avocado probably wouldn't be ripe enough.
posted by Foci for Analysis at 1:10 PM on December 3, 2012
Best answer: In one pan, start some butter browning. In another, start some green beans blanching. When the butter browns, toss in some almonds (or any other nut) and turn off the heat. When the green beans reach desired doneness, drain them into the butter. Toss to coat and add a spritz of fresh lemon juice.
An old-school recipe, but so freaking good.
posted by mudpuppie at 2:59 PM on December 3, 2012 [1 favorite]
An old-school recipe, but so freaking good.
posted by mudpuppie at 2:59 PM on December 3, 2012 [1 favorite]
Best answer: Vine ripened tomatoes, avocado, olive oil and balsamic vinegar. Salt and pepper to taste. Cut them up and mix them together. With this, if you've got good ingredients, you've got good food.
posted by cnc at 2:59 PM on December 3, 2012
posted by cnc at 2:59 PM on December 3, 2012
I want all these recipes! How do you make the chanterelles?
posted by Georgia Is All Out Of Smokes at 1:49 PM on December 4, 2012
posted by Georgia Is All Out Of Smokes at 1:49 PM on December 4, 2012
Response by poster: Recipe for sautéd chanterelles (you might want to double check the measurements as converting from Swedish to US measurements is like a game of sudoku):
Ingredients
1.6 cups chanterelles, 2 tablespoons butter, salt and pepper
Directions
1. Cut the chanterelles into pieces.
2. Heat the chanterelles (medium heat) in a frying pan until the water from the chanterelles has evaporated.
3. With all the water gone, add butter to the pan and sauté the chanterelles for 5 minutes. Season with salt and pepper. These chanterelles are often served on toast.
Servings: 4
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You can replace the chantarelles with pretty much any mushroom, like the common mushroom (agaricus bisporus).
posted by Foci for Analysis at 8:07 AM on December 5, 2012
Ingredients
1.6 cups chanterelles, 2 tablespoons butter, salt and pepper
Directions
1. Cut the chanterelles into pieces.
2. Heat the chanterelles (medium heat) in a frying pan until the water from the chanterelles has evaporated.
3. With all the water gone, add butter to the pan and sauté the chanterelles for 5 minutes. Season with salt and pepper. These chanterelles are often served on toast.
Servings: 4
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You can replace the chantarelles with pretty much any mushroom, like the common mushroom (agaricus bisporus).
posted by Foci for Analysis at 8:07 AM on December 5, 2012
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I like to steam fingerling potatoes (takes about 20 minutes, but you don't have to interact with them), slice them in half, and toss with a good olive oil and fresh thyme - very tasty.
I also slice fresh avocado into strips and eat with a few sprinkles of red wine vinegar.
Another one that's a little different is to thinly slice fennel and apples - toss with olive oil, a dash of balsamic vinegar, and thinly sliced scallions.
posted by dotgirl at 3:31 PM on December 2, 2012 [1 favorite]