Shrimp With Chanterelles Recipes

DEEP FRIED SHRIMP AND CHANTERELLE MUSHROOMS

Steps:

• For the dip, rinse the dill, shake dry, put some dill for garnish aside, and finely chop the rest. Mix the chopped dill with yogurt, chile pepper and season with salt and pepper. Blanch the tomato, peel, halve, core and dice the flesh. Peel the garlic, finely chop and mix with 2/3rd of the diced tomato. Fill the yogurt dip into a cup and garnish with a little dill and the remaining tomato. For the skewers, thread the shrimp and chanterelle mushrooms individually on wooden skewers, ensuring that the shrimp is straight.
• For the batter, separate the eggs. Whip the egg whites to a stiff snow. Beat the yolks with 1 tablespoon water and the flour, mix with the egg whites, season with salt, and fold in some breadcrumbs. Dip the skewers into the batter and deep fry in hot frying oil until golden brown. Drain on paper towels. Pull the finished shrimp and mushrooms from the skewers and serve garnished with the dip, and with dill.

SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE

Steps:

• Toss the shrimp with lemon juice.
• Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
• Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
• Season with salt and pepper.
• Add the onions and cook another 2 minutes.
• Remove shrimp, mushroom and onion mixture from pan and save on a plate.
• Deglaze the saute pan with the wine, allowing it to come to a boil.
• Reduce the wine by half.
• Add 1/2 of the cream stir, reducing the heat to medium.
• Beat the egg yolks with the remaining cream.
• Add a little of the hot cream/wine mixture to the yolks to temper them.
• Beat well and then add the eg mixture to the sauce.
• Correct the seasonings.
• Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
• Garnish with a lemon slice and serve.
• Enjoy!

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

FRESH CHANTERELLES WITH SHALLOTS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes.

BROILED SCALLOPS WITH CHANTERELLES

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
• Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

VEAL SCALLOPS, WITH CHANTERELLES

Steps:

• Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
• Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute. Add the veal (in two batches if necessary) and brown very lightly on each side. (The veal must not overcook - it should be pink in the middle.) Remove and keep warm.
• Briskly rinse the chanterelles under cold running water, making sure you remove all the grit. Slice any large ones. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes. Add the creme fraiche and tarragon. Season with salt and pepper. Cook another five minutes.
• Return the scallops to the pan, heat through, correct seasoning and serve.

PASTA WITH CHANTERELLE MUSHROOMS

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.

CRAB-AND-CORN CHOWDER WITH BACON AND CHANTERELLE MUSHROOMS

Steps:

• Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
• Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
• Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.