Fricassee Of Chanterelles Recipes

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FRICASSEE OF CHANTERELLES



Fricassee of Chanterelles image

Provided by Melissa Hamilton

Categories     Milk/Cream     Mushroom     Onion     Side     Sauté     Vegetarian     Dinner     Fall     Butter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

6 tablespoons (3/4 stick) unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped (about 1 cup)
Kosher salt, freshly ground pepper
3 garlic cloves, finely chopped
1/4 cup dry white wine
1 pound chanterelles, brushed clean (halved if large)
1/2 cup heavy cream
Pinch of freshly grated nutmeg
1 teaspoon fresh oregano plus more for garnish
Fresh lemon juice
1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes

Steps:

  • Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.

CHANTERELLE FRICASSéE



Chanterelle Fricassée image

Provided by Susan Herrmann Loomis

Categories     Garlic     Mushroom     Side     Sauté     Quick & Easy     Winter     Parsley

Number Of Ingredients 6

1 tablespoon goose fat or olive oil
1 shallot, minced
1 clove garlic, minced
1 pound wild or cultivated mushrooms, trimmed and cleaned
Sea salt and freshly ground black pepper
1/2 cup flat leaf parsley leaves, firmly packed

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.

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