FRIED CHANTERELLE RECIPE
Steps:
- First of all you have to take some time to wash all mushrooms. So better watch a movie on your tablet at the same time because it will take you sometimes. Or maybe listen to some music.
- Take a knife and a kitchen brush.Cut the ruined parts and remove the dirt using the brush. Reserve.
- Peel shallot and garlic after removing the green sprouts. Slice finely. Heat butter, fry shallot with garlic and parsley. Add chanterelles and cook 5 minutes on medium heat. Serve.
FRIED YELLOWFOOT CHANTERELLES
Yellowfoot chanterelles deep or shallow fried with a crisp coating turns them into something you can make a meal around, or just serve as an appetizer.
Provided by Alan Bergo
Categories Appetizer Main Course Snack
Number Of Ingredients 8
Steps:
- Inspect the mushrooms for dirt and debris, and rinse or swish them quickly in cold water if needed, then allow to dry on towels for a few minutes.
- Mix the flour, curry or other seasonings, salt and pepper. Toss the mushrooms first in flour tapping off excess, then in egg, then in flour again.
- Meanwhile, heat a pan or cast iron skillet with a few tablespoons of oil until flour sizzles when you sprinkle in a tiny pinch. Add the mushrooms and cook until browned, then flip and brown the other side. If the pan gets dry, add a little more oil.
- If you have very large mushrooms where the caps fold over on themselves, open the caps up and brown the inside (see video) to prevent having any soggy flour spots. Serve hot with lemon and extra salt on the side.
CREAMY BRAISED CHANTERELLES AND POTATOES
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Provided by Julia Moskin
Categories vegetables, main course
Time 2h
Yield 4 to 6 main course servings, 8 to 10 appetizer servings
Number Of Ingredients 7
Steps:
- Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
- In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
- In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
- After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
- When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
- Serve hot, mopping up the sauce with crusty bread, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams
STIR-FRIED SUGAR SNAPS AND CHANTERELLES
Provided by Leslie Land
Categories easy, quick, main course, side dish
Time 20m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- Prepare the snap peas, breaking off the stem end sideways so it stays attached at top and bottom, then pulling toward the tip so the top and bottom seam-strings are removed. Set aside.
- Cut the chanterelles' stems from caps and cut in one-inch lengths. If the caps are large, cut into rough chunks about one-and-a-half-inches square.
- In a wok or very large skillet, heat the butter until it sizzles. Add the chanterelles, raise the heat to high and cook, stirring, until they have shed all moisture, are lightly browned and cooked through. Remove with a slotted spoon and set aside.
- Keeping the heat high, add the sugar snaps and a third of a cup of water and cook, still stirring, just until the peas have changed color and the water has boiled away, about three minutes. Add the scallions, tarragon and reserved chanterelles, lower heat to medium-high and cook, stirring, for two minutes longer, or until the peas are crisp-tender and the flavors are blended. Add salt to taste and serve at once.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 430 milligrams, Sugar 6 grams, TransFat 0 grams
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