Easy and
if chanterelles can't be found, no worry.
Not exact matches
If you try this recipe for
chanterelle mushroom pasta please let me know!
If you can't find
chanterelles, oyster mushrooms work just as well.
The season for
chanterelles is fleeting, but
if you can still find some, I hope you'll give this recipe a try.
3/4 -1 lb
chanterelle mushrooms coarsely chopped 1 sprig of rosemary picked and chopped 2 finely chopped shallots 1/4 cup flour 3 cups chicken stock (or vegetable stock
if you are going vegan) 3 tbs cup olive oil salt pepper
Chanterelle Mushroom Risotto (serves 4 - 6 depending on
if it is a side or entree) Adapted from the Joy of Cooking
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
If you can't find
chanterelles, any meaty wild mushroom will work.
If oyster mushrooms are unavailable, substitute white button mushrooms,
chanterelles, or a combination of both.
If I remember well, this is your second recipe with
chanterelles this season.
And
if, by some crazy chance, your kids aren't feeling the scallop crudo with miso - cured
chanterelles (come on, kids!)
If you're feeling a little more adventurous, try
chanterelle or oyster mushrooms.
Directions 1 The general rule is that you gently brush the
chanterelle mushrooms, then remove the stems
if they are earthy.