Comments on: Chanterelle recipes

Question: Chanterelle recipes

oneirodynia — Wed, 22 Feb 2006 18:29:00 -0800

What are your favorite recipes using chanterelles?

I gathered a half pound of chanterelles yesterday. I need some suggestions for something yummy.

By: The corpse in the library

The corpse in the library — Wed, 22 Feb 2006 19:23:52 -0800

(Half a pound? You lucky, lucky person.) My mom sautés them in butter and serves them over angel-hair pasta. Oh my lord, it's good.

By: growabrain

growabrain — Wed, 22 Feb 2006 19:54:50 -0800

Sauted in lemon, garlic and some herbs

By: mkultra

mkultra — Wed, 22 Feb 2006 20:03:52 -0800

Stuff them in a pork loin, with some salt and pepper, a little parsley, and a clove of garlic. Roast and eat.

If you can get a tart crust (not a pie crust, but savory and flakier), they make awesome mushroom tarts.

By: gemmy

gemmy — Wed, 22 Feb 2006 21:30:03 -0800

Chanterelles sauteed in butter goes on pretty much anything. On pasta as they are, on panini or other grilled bread. As a hot open-faced sandwich in the oven.

I make soup sometimes, on the rare occasions I can get some fresh (you lucky person you!). Note that the measurements are not exact, as they were translated from a Swedish recipe.

2-3 pints of fresh chanterelles
1-3 tablespoons of butter
1-2 small green leek
3 tablespoons flour
10 oz of Crème fraîche (substitute with cream if you can't find Crème fraîche)
1.5 pint chicken stock
1/2 teaspoon salt
black pepper
1 crushed clove of garlic
1-3 tablespoons of sherry or port

Mince the chanterelles and sautee in half of the butter. Don't stir too much, but let the water evaporate from the mushrooms. Shred the green onion/s and add to the pan with the remaining butter. Sprinkle the flour over the mushrooms and onion and mix gently. Add the Crème fraîche and chicken stock a little at a time, while stirring. Let the soup simmer on low heat for about 30 minutes. Add the salt, pepper, garlic, and sherry/port and cook for only another minute or two. Serve with sprigs of parsley.

By: zaelic

zaelic — Thu, 23 Feb 2006 06:53:43 -0800

Rissoto di funghi...

By: bradhill

bradhill — Thu, 23 Feb 2006 11:31:00 -0800

Pan-fried porkchops with thin-sliced shallots, fresh peaches, chanterelles and fresh sage. Deglaze the pan with port wine and reduce for a sauce. Mmmm....

By: oneirodynia

oneirodynia — Fri, 24 Feb 2006 15:19:47 -0800

Thanks, everybody! They all sound great- right now I'm leaning toward bradhill's recipe- I'm going to see if the farmer's market will have fresh sage.