Sentences with phrase «fresh chanterelle mushrooms»

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

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

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)

This recipe uses a combination of fresh mushrooms and dried ones, including fresh chanterelles and dried porcinis.

1 lb fresh mushrooms (I used common, shitake, oyster, and crimini, but you can also use porcini, morel, or chanterelle.