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Cantharellus Recipes

Mushroom Recipes

 
Chanterelle Spaghetti Squash Casserole
Ingredients:

1 spaghetti squash
1 lb. chanterelles, chopped
1 large yellow onion, chopped
1/2 C. chicken or vegetable stock
1/4 C. white wine
5 T. olive oil
2 t. dried tarragon
1 t. salt
1/2 t. fresh ground pepper
1/4 C. bread crumbs
1/4 C. grated romano cheese (optional)
Cooking Instructions:
Preheat oven to 375 F. Knock stem off squash and cut in half lengthwise. Brush edges with oil, lay cut-side down in 9" x 13" baking pan. Roast in oven for 1 hour or until tender. Meanwhile, saute the chanterelles in a large skillet over medium high heat with 2 T. oil until tender. Remove from pan. Saute the onions in the same skillet over medium heat with 2 T. oil until nicely browned. Add back mushrooms, chicken stock, wine, tarragon, salt and pepper, and simmer together a few minutes. Mix the bread crumbs and cheese together in a bowl. When the squash is done, remove from oven, let cool a bit, and use a fork to shred into a large mixing bowl. Add the onion/mushroom mixture to the squash and toss together. Put mixture back into the baking pan and top with the crumb/cheese mixture. Bake another 20-30 minutes or until topping is browned. Broil briefly if needed.
Chanterelle Stuffed Tomatoes
Ingredients:

4 heirloom tomatoes (firm are better: Black or Green Zebra, Big Rainbow or Cherokee Purple work well)
1/2 lb. chanterelles, chopped
3 T. butter
1/4 C. smoked salmon, chopped
1/4 C. sour cream
3 green onions, chopped
salt and pepper
2/3 C. buttered bread crumbs
Cooking Instructions:
Core tomatoes. Cut off top 25% and remove pulp. Chop pulp and reserve. Heat butter over high in saute pan. Add mushrooms and cook until liquid evaporates and mushrooms brown slightly. Reduce heat to medium, add tomato pulp and cook until almost dry. Remove from heat to mixing bowl and let cool a bit. Add salmon, sour cream, onions, salt, pepper and 2 T. bread crumbs. Fold together. Stuff each tomato with 1/4 of the mixture and top with bread crumbs. Place each tomato in the buttered cup of a jumbo muffin pan. Bake at 350F for 30 minutes until top is browned.
Linguine with Chanterelles and Leeks

Ingredients:

1 lb. chanterelles
1 leek, washed. halved and thinly sliced
2 T. unsalted butter
Salt and pepper
3 cloves garlic, minced
1/3 C. dry white wine
1 lb. fresh linguine
2 t. fresh thyme, chopped
Grated Parmesan cheese
Cooking Instructions:
Clean and trim mushrooms. Cut into thick slices. Cook pasta in well-salted boiling water. Melt butter in large saute pan, add leeks, salt, and a few pinches of pepper. Cook over medium heat for 3 minutes. Add garlic and cook, covered until leeks are tender. Add mushrooms and wine. Simmer for 10 minutes. Drain cooked pasta and toss in pan with mushrooms, adding thyme. Serve with cheese to taste.
Chanterelle Pumpkin Soup
Ingredients:

8 oz. fresh pie pumpkin, cubed
1 lb. chanterelles, chopped
2 T. butter
1 large shallot, chopped
1 T. fresh sage, chopped
1/2 C. dry sherry
2 C. chicken or vegetable stock
1 C. cream
salt & pepper
2 oz. pine nuts, toasted
Cooking Instructions:
Heat large pot over medium high heat. Add butter, then pumpkin cubes. Stir occasionally until just before the cubes are lightly browned. Add shallots and cook until they are translucent. Add the chanterelles and sage and cook until the liquid is evaporated. Add the sherry and cook off the alcohol. Add the stock plus salt and pepper to taste. Cook until the pumpkin is thoroughly soft. Add the cream and heat through. Off the heat, use a stick blender to puree the soup. Serve topped with toasted pine nuts.
Chanterelle Green Bean Potato Salad
Ingredients:

1.5 lb. russet potatoes, cubed 1/2"
1 lb. fresh green beans, cut 1"
1 lb. chanterelles, sliced
2 T. olive oil
3 T. white onion, minced
1/4 C. Italian parsley, chopped
2 T. fresh tarragon or thyme, minced.
1/4 C. sour cream
2 T. walnut oil
2 T. milk
2 t. salt
1/2 t. fresh ground black pepper
Cooking Instructions:
Add potatoes to a large pot of cold salted water. Heat on high until low simmer, reduce heat and simmer 5 minutes or until potatoes are almost tender. Add green beans and cook another 90 seconds. Drain in colander, rinse with cold water, add back to pot of cold water until cool, and drain thoroughly again. Heat large pan over very high heat. Add olive oil then chanterelles. Saute until well browned. If necessary, reduce heat and saute until dry. Set aside to cool. Combine remaining ingredients in large mixing bowl. Add cooled potatoes, green beans and mushrooms. Stir together gently. Chill covered in refrigerator 2 hours.
 

Mushroom Recipes

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