One of my favorite local farmsteads is closing for the season, and I splurged on a pounder plus of golden Chanterelles. I normally buy a handful at a time, and incorporate them as an extra touch to other things.
So I’m asking for dishes that give Chanterelles the starring role, maybe even an embarrassment-of-riches thing. I want to use them fresh.
Thanks.
This is excellent:
A frittata?
Top of my list. Thanks.
Easy. Sauté in butter with bacon & onions, season with s&p, add chopped parsley.
Or do the same, add a splash of wine & a touch of cream and toss with fettuccine.
ETA: Either way, you want the shrooms to release their liquor, so salt generously and cover to steam a bit, as these shrooms do not require browning, like, at all. The juice they release is liquid gold.
I always feel special when I find them; especially the golden horns. The smell is to die for, so I always try to center that nose feel when I use them.
Dry saute to intensify, add a bit of butter when done. Saute some shallots or onions, add a bit of garlic but not enough to overwhelm. Fresh pasta – I like wide & flat (papardelle, tagliatelle). Toss together. If you prefer it creamy, a little creme fraiche or mascarpone or heavy cream to moisten. Finish with some parm.
You could also make a simple risotto (either just cheese or using mushroom broth) or soft polenta and top with a pile of the sauteed mushrooms.
As a side dish to steak
Indeed, good fortune.
Shine in all their glory. I served them on a bed of cooked wheat berries that soaked in dry white wine while steaming.
Claypot rice
So how did you end up featuring the splurge?
I reluctantly used them all in a batch of beef stew. Sauteed then added to the simmer. They got Best Supporting instead of Best Actor…
