I was looking for a creamy sauce in which to feature
my fresh Chanterelle mushrooms and this looks like it will fit the bill.
Kind of disappointing because I wanted the colour to match
some fresh chanterelles I had bought.
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound
fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
Wonder of wonders, I found
FRESH chanterelles.
This recipe uses a combination of fresh mushrooms and dried ones, including
fresh chanterelles and dried porcinis.
I was so happy to see
fresh chanterelles still available.
2 tbsp butter 1/2 lb
fresh chanterelles, cleaned and roughly chopped 2 or 3 sprigs of fresh thyme 1 tbsp unbleached all purpose flour 1/2 cup vegetable stock 1/4 cup half and half cream salt and pepper to taste cooked pasta for two Parmesan cheese for garnish (optional)
Not exact matches
1 pound
fresh shiitake,
chanterelle, portabella, or oyster mushrooms, ends trimmed, sliced lengthwise
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 used
fresh shiitakes instead of
chanterelles and they were great; a bit more of an Asian touch.
Preparing
fresh funnel
chanterelle: First trim off the bottoms of the stems, then gently brush them off.
When we got back home we brought two jars of honey, a bag of delicious funnel
chanterelles and some
fresh rhubarbs with us.
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
1 lb
fresh mushrooms (I used common, shitake, oyster, and crimini, but you can also use porcini, morel, or
chanterelle.
1 batch pizza dough 1/4 cup pesto 1 organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon
fresh thyme, chopped 1 pound organic
chanterelle mushrooms, cleaned 1/2 cup red onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun - dried tomatoes 1 tablespoon
fresh parsley, chopped 1/4 teaspoon red chile flakes (optional)
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
1 1/2 lbs wild mushrooms (
chanterelle, shiitake, oyster, porcini etc) 3 tbsp olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp
fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice sea salt &
fresh ground pepper high quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)
The restaurant's seasonal menu changes daily, allowing
fresh ingredients and local produce, such as Black Forest trout and golden
chanterelles.
1 lb
fresh mushrooms (I used common, shitake, oyster, and crimini, but you can also use porcini, morel, or
chanterelle.
This under - the - radar spot from chef Kurt Gibson serves
fresh, seasonally changing French meets Italian cuisine with surprisingly complex results from its black cod with salsify,
chanterelles and celery to its lamb meatballs with tomatoes, breadcrumbs and feta.