Chanterelle Pate Recipes

CHANTERELLE PATE

CHANTERELLE PATE image

Categories Condiment/Spread Mushroom Appetizer

Yield 4

Number Of Ingredients 9

Ingredients

½ cup plus 6 tablespoons unsalted butter
2 table spoons olive oil
5 1/4 ounces sliced fresh chanterelle mushrooms
salt and freshly ground pepper
1 clove of garlic pushed through a garlic press
1/3 cup marsala or sherry
juice and grated zest of ½ lemon
1 tablespoon tomato paste
a few sprigs fresh flat leaf parsley, chopped

Steps:

1. Melt on-third of the butter with oil in large sauté pan. Add the mushrooms and sauté for about 5 minutes. Season with sauté & pepper. 2. Add the garlic, Marsala, lemon juice and zest and tomato paste. Cook until the liquid has evaporated. Let cool completely. 3. Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pate. Add the parsley and season with salt and pepper to taste. 4. Spoon the pate into a nice small bowl and let if firm up in the fridge for at least 4 hours. Service with drinks and toasted country bread

CHANTERELLE RILLETTES

Chanterelle Rillettes image

A vegetarian spin on _rillettes_, the rich, creamy pàté traditionally made with duck or pork.

Provided by Cathy Whims

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

16 tablespoons (2 sticks) butter, room temperature, divided
2 tablespoons extra-virgin olive oil
12 ounces fresh chanterelles, cleaned, coarsely chopped (about 5 cups)
1 garlic clove, minced
1/4 cup imported dry Marsala
1 tablespoon (or more) fresh lemon juice
1 tablespoon tomato paste
1 teaspoon (packed) finely grated lemon peel
3 tablespoons chopped fresh Italian parsley
Toasted baguette slices

Steps:

Melt 6 tablespoons butter with oil in heavy large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to color, 5 minutes. Stir in garlic, then Marsala, 1 tablespoon lemon juice, tomato paste, and lemon peel. Simmer until Marsala has evaporated, about 1 minute. Cool.
Transfer mushroom mixture to processor; add parsley and 10 tablespoons butter. Process until mushrooms are finely chopped. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to small bowl. Cover and refrigerate overnight to allow flavors to develop. DO AHEAD: Can be made 1 week ahead. Keep refrigerated. Serve rillettes with toasted baguette slices.

PASTA WITH CHANTERELLE MUSHROOMS

Pasta with Chanterelle Mushrooms image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 pound castellane, or medium shell pasta
Coarse salt
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 clove garlic, thinly sliced
1 pint chanterelle mushrooms, cleaned, halved if large
Freshly ground pepper
1/3 cup roughly chopped fresh flat leaf parsley
Freshly grated Parmesan cheese, for serving

Steps:

Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.

SWEDISH CHANTERELLE MUSHROOM PATE

Swedish Chanterelle Mushroom Pate image

The most highly regarded mushroom in Sweden is the chanterelle, which is considered a delicacy. In this recipe golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate. From Allrecipies.

Provided by CaliforniaJan

Categories Spreads

Time 1h31m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 garlic cloves, minced
2 shallots, finely chopped
1 tablespoon butter
1 lb mushroom, torn (chanterelles)
1/4 cup fresh parsley, chopped
3/4 lb ground pork
2 egg whites
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup whipping cream
10 thin slices smoked ham

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
Melt 1 tablespoon butter in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl, and set aside to cool. Melt the remaining tablespoon of butter in the same skillet over medium-high heat. Add the chanterelles, and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl, and allow to cool for 5 minutes.
Mix the ground pork, egg whites, salt, and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf pan with the smoked ham. Pack the meat mixture into the loaf pan and flatten the top.
Bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees F (72 degrees C), about 1 hour. Serve hot or cold in slices.

Nutrition Facts : Calories 211.4, Fat 17.6, SaturatedFat 8.6, Cholesterol 58.7, Sodium 509.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.2, Protein 10.4

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