Chanterellemarsalasauce Recipes
EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE
Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.
Provided by monika1969
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
- Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g
CHANTERELLE FRICASSéE
Steps:
- 1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most - but not all - of the liquid has evaporated. This will take about 8 minutes.
- 2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.
CREAM OF CHANTERELLE SOUP
Mushroom season is just over and this soup was a hit. Regular white or button mushrooms are very good too. You could use dried chanterelle, just reconstitute them in hot water before using.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
- Cook until the onions are transparent.
- Dust with the flour.
- Add the white wine and chicken stock.
- Stir to combine.
- Simmer for 30 minutes.
- Add the heavy cream and simmer for another 5 minutes.
- Add salt and pepper to taste.
- Serve in prewarmed bowls, and garnish with chives or parsley.
CHANTERELLE-MARSALA SAUCE
A rich sauce for chicken or pasta. If chantrelles are not in season, use dried (soak them first) or other fresh mushrooms. As suggested by a reviewer, replace some of the marsala with broth if you feel the wine flavor would be too strong.
Provided by Outta Here
Categories Sauces
Time 25m
Yield 2 cups sauce, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy skillet over medium heat. Add the shallots and garlic; sauté 5 minutes. Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes. Spoon out mushrooms and keep warm.
- Whisk flour, paprika, salt and pepper into the butter and cook over medium-low heat 1 minute. Stir in the Marsala and whisk until blended. Add mushrooms back to mixture and simmer 5 minutes.
Nutrition Facts : Calories 903.4, Fat 23.8, SaturatedFat 14.7, Cholesterol 61.1, Sodium 540.8, Carbohydrate 36, Fiber 2.1, Sugar 9.3, Protein 7.5
SAUTéED CHANTERELLES
Provided by Moira Hodgson
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
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