Sentences with phrase «for chanterelle mushrooms»

I consulted several recipe books for different variations on how to make the actual gnocchi pasta and landed on Mario Batali's version, along with a sauce inspired by my affection for chanterelle mushrooms.

If you try this recipe for chanterelle mushroom pasta please let me know!

Not exact matches

I was looking for a creamy sauce in which to feature my fresh Chanterelle mushrooms and this looks like it will fit the bill.

2 pounds new potatoes 1/2 pound (or more) chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt Small handful of fresh dill, coarsely chopped, plus a few sprigs for garnish Small handful of flat - leaf parsley, coarsely chopped Lemon

I substituted olive oil for the butter and used crimini mushrooms instead of chanterelles - still fantastic.

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

Instead of directly adding all the mushrooms to the pot as instructed, I sauteed the Chanterelles in butter then added the rest of the mushrooms after the chantrelles had sauteed for a few minutes, (as most of the mushrooms in the mix are more delicate), and then added Sherry cooking wine for reduction.

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

Soak dried chanterelle and porcini mushrooms in hot water for 30 minutes.

Douglas fir saplings, for instance, depend on matsutake and chanterelle mushrooms.

«We would pick porcini and chanterelles which she made into mushroom soup or sauce for steaks,» he says, «But I didn't learn about the medicinal, or the psychedelic, properties of mushrooms until much later.

(sornette = fiddlesticks, girolle = chanterelle - type of mushroom, litron = old fashioned word for litre)