Tarragon Scented Chanterelles And Shallots Recipes

CHANTERELLE GRAVY WITH TARRAGON

Chanterelle Gravy with Tarragon image

At over $30 a pound, the chanterelle is a special occasion mushroom that has earned the nickname 'queen of the woods'. In this elegant pan gravy, aromatics like shallot and tarragon build flavor, butter and flour add texture, and the sweetness of Madeira balances the mushrooms' umami. Ladle it liberally on your turkey, then on toasted sandwich bread topped with a poached egg the day after.

Provided by Greg Lofts

Categories Food & Cooking Holidays & Events Christmas Recipes

Time 35m

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
1 shallot, minced (1/3 cup)
1/2 pound chanterelle mushrooms, larger ones minced, smaller ones halved lengthwise (about 2 1/2 packed cups total)
Kosher salt and freshly ground white pepper
2 ounces sweet Madeira or Marsala wine (1/4 cup)
3 tablespoons instant flour, such as Wondra
2 1/2 cups turkey stock, preferably homemade, or low-sodium chicken broth
1 tablespoon packed thinly sliced fresh tarragon leaves

Steps:

Melt butter in a saucepan over medium heat. Add shallot and mushrooms; season with salt. Cook, stirring occasionally, until tender and golden brown in places, 7 to 9 minutes.
Add wine and boil until mostly evaporated, 1 to 2 minutes. Sprinkle evenly with flour; cook, stirring, until nutty and a golden-brown film forms on bottom of pan, 1 1/2 to 2 minutes. Add stock and bring to a boil, then reduce heat to low and simmer, stirring a few times, until reduced and thickened slightly, 7 to 10 minutes.
Stir in tarragon and season with salt and white pepper. Serve, or refrigerate in an airtight container up to 3 days. Rewarm in a saucepan over medium-low heat before using.

CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS

California Chanterelles with Goat Cheese Croutons image

Provided by Food Network

Categories appetizer

Time 40m

Yield 3 servings

Number Of Ingredients 14

Ingredients

3 ounces butter
1 pound California chanterelles, cleaned and sliced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 shallots, finely diced
1 1/2 tablespoons chopped fresh parsley leaves
Goat Cheese Croutons, recipe follows
3 tablespoons butter
12 baguette slices, sliced 3/8-inch-thick
2 ounces grated Parmesan
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon chopped fresh thyme leaves
1 1/2 ounces goat cheese

Steps:

In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough
Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.
Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
Preheat the oven to 325 degrees F.
Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.

FRESH CHANTERELLES WITH SHALLOTS

Fresh Chanterelles with Shallots image

An easy Chanterelles with Shallots recipe

Categories Mushroom Onion Side Sauté Vegetarian Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
8 ounces fresh chanterelle mushrooms, quartered if large
1 teaspoon minced shallot
1 garlic clove, minced

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.

SCRAMBLED QUAIL EGGS WITH CHANTERELLES AND SHALLOTS

Scrambled Quail Eggs With Chanterelles and Shallots image

I never knew how great quail eggs were the quail eggs make a very different scrambled egg..creamy, rich, just special. Leave out mushrooms or use different ones, or use green onions or chives.. The thing is to not use something that will overpower their flavor, for this simple dish.

Provided by MarraMamba

Categories Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

Ingredients

5 -10 quail eggs (equals one chicken egg)
1 tablespoon cream
1/2 ounce chanterelle mushroom (fresh if possible)
1 shallot, minced
1 -2 tablespoon butter
pepper
salt
bread

Steps:

Melt butter in pan and saute shallots and chanterelles until soft.
Whisk quail eggs with cream,pepper and salt. place in pan. Scramble until done to taste.
While eggs are cooking toast the bread. Not to well done, medium is just about right.
Place toast on a plate and the scrambled eggs over it, Enjoy.

Nutrition Facts : Calories 216.6, Fat 19.4, SaturatedFat 10.7, Cholesterol 420.2, Sodium 153.6, Carbohydrate 4.1, Sugar 0.2, Protein 6.9

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