Chanterelles are back at Costco

Epicurean Exploits - Food and Recipes
21

This is going to be a fantastic year for chanterelles. We picked about twenty pounds the one day we’ve been out foraging this season.

22

Did a nice little recipe for a warm chanterelle salad tonight. Focus on the earthiness and quite delicious.

4oz chanterelles
1 shallot
1/2 small sweet onion
fresh thyme
radicchio
arugula
spinach
red wine
demi-glace (choice)
s/p
butter
evoo

Heat evoo in a quality saute pan. Coarsely chop chanterelles and add when hot. Saute until slight carmelization shows. Add chopped shallots and onion. Add s/p, butter(tbsp is good), and thyme. Saute until softened and chanterelles browned nicely. Deglaze with a little red wine, and demi-glace, while scrapping pan with wooden spoon. Add greens and saute until softened. Serve with crostinis of choice. Good stuff!

23

Kenny,

Thanks, I’ll give that a shot. Seems like it hides the mushrooms though.

I like EVOO, sautéed mushrooms, salt and pepper, ad finish with a bit of sherry

24

It is portion control, dial back on ingredients until you get the right amount of shroom goodness. I taste almost nothing but mushroom when I make this.

25

I love Chanterelles, but have to agree that simple is best. Generally I stick to a little olive oil, garlic and salt and serve them on toasted rustic bread. But I also like to wrap them in parchment with brandy, thyme, garlic, and butter (OK, I’m vegan so I use Earth Balance) and bake them in a hot oven. Pour it in a bowl and get the crusty bread.

26

Simple shmimple. I give you 'trelle risotto, duh.


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