1 (8 ounce) Crescent Roll Refrigerated Dough Roll
2 Tablespoons of Olive Oil
2 shallots, sliced
1 lbs. of Chanterelle mushrooms, roughly sliced
Salt and (I prefer) freshly ground pepper
½cup of milk
½cup of heavy cream
3 large eggs
Pinch of (I prefer) fresh grated nutmeg
1 cup of Gruyere Cheese, grated
½cup of Swiss Cheese, grated
(or you can use all Swiss Cheese)

Preheat your oven to 350 degrees.

In a 9-inch pie baking dish, coat with non-stick spray or butter and arrange crescent roll triangles in a circle, with the tip part hung over the rim of the pie plate about 1-½to 2 inches and press the dough onto the bottom and sides of the pie backing dish to fill in any gaps. (After you pour the quiche mixture into the non-prebacked dough, you will be folding the points of the dough that are hanging over the edge back in over the edge of the filling, trying to make a nice edge.)

Over moderate heat, using the olive oil in a skillet (preferably non-stick), add the shallots and sauté about 1 minute. Add the Chanterelle mushrooms and season with salt and pepper. This will help the mushrooms release their moisture as you want to render that moisture out. Remember to stir frequently. Took about 8 minutes or so to evaporate the moisture. Your mushrooms should be moderately browned. Taste test your mushrooms so they do not get tough or rubbery.

While your sautéing, in a separate bowl, gently whisk only your eggs to a frothy mix. Then, combine all ingredients and stir everything thoroughly. Pour mixture into pie baking dish. Back at 350 degrees for 30 to 35 minutes, until center of quiche feels firm to the touch. Cool for about 10 minutes before serving. Enjoy!

6 Eggs
1 Whole onion
1lb of Chanterelles
2 Large Tomatoes
1/4 Cup of Green Olives W/Pimento
½Cup Sharp White Cheddar Cheese
2T Olive Oil
Salt and Pepper to taste
Heat oven to 350 degrees

Heat Olive Oil in large skillet over medium heat. Add sliced onion and sauté until onions are clear. Slice Chanterelles and remove caps. Add to onions and continue to sauté until Chanterelles are tender. Beat 6 eggs and add salt and pepper to the eggs. Add beaten eggs to the skillet covering the onions and Chanterelles. Add diced tomatoes and sliced olives with pimento into the eggs. Once the eggs begin to come together and pull from the sides, but are still runny in the middle, remove from the stove. Cover with shredded Cheddar and place into your heated oven. Cook for 15 to 20 minutes until golden brown and the eggs are completely cooked and the cheese is melted.

Perfect for a hearty brunch dish or even dinner.

FRY ½LB BACON CUT UP IN PIECES
DRAIN SOME OF THE FAT
ADD:CUT UP PIECES OF THE MUSHROOMS (FRESH) ABOUT 3 CUPS
COOK ON MODERATE HEAT UNTIL MUSHROOMS ARE TENDER
ADD:ABOUT TWO SMALL ZUCCHINI SQUASH SLICED AND COOK UNTIL TENDER
ADD: SALT AND PEPPER TO TASTE AND EITHER A TEASPOON OF CUT UP GARLIC OR GARLIC POWDER TO TASTE
BEAT AROUND 6 EGGS AND POUR IN WITH THE MIXTURE AND STIR TOGETHER UNTIL EGGS ARE SCRAMBLED AND DONE
ADD:A VERY SMALL PINCH OF BEAU MONDE SEASONING AND A SPRINKLE OF CAYENNE PEPPER
STIR IN MIXTURE
SERVES AROUND SIX

Chanterelle Mushrooms - chopped or sliced, amount is whatever happen to pop up in your backyard that you never knew existed and that your neighbor whom is an avid mushroom hunter wishes he had in his own yard.

Butter - tablespoon or so

Sweet onion - handful, chopped

Roasted chopped garlic - to your tasting

Eggs - whipped with fork and however many you need

Havarti cheese - yum and you guessed it grate however much you want to eat.

Melt butter on low, saute onion, add chanterelles and garlic. Saute a little longer. Remove from skillet. Add eggs to slightly set for omelet. Add havarte and mixture from saute to omelet half and finish cooking with a lid on low heat. Flip half over to top and serve on plate. Gobble. Yum.

3 slices of bacon
About 15 chanterelle mushrooms
Sharp Cheddar Cheese (Grated)
6 Eggs

First fry the Chanterelles at a medium heat until all of the water has
evaporated then set the mushrooms to the side. Fry the bacon and chop it
into quarter sized pieces, do not drain the grease. Put mushrooms that you set aside earlier back into the pan with the bacon and bacon grease add eggs and grated cheddar cheese. Mix it all together and cook it until the
eggs are firm. Season with salt, pepper and hot wing sauce to taste. You
can also add some frozen vegetables to this to make it a bit healthier.

1 12 oz tin of Spam with Bacon diced (optional)
1 cup cleaned diced chanterelles ( fresh or reconstituted)
2 cups diced Yukon Gold potato
1 red bell pepper diced
1 green bell pepper diced
1 medium onion diced
1 tablespoon tomato paste
canola oil
salt and pepper

Add 2 tablespoons canola oil to large skillet, if using Spam add and fry until browned. Remove and reserve. Remove all but 2 tablespoons of oil. If omitting Spam, add 2 tablespoons of canola oil, add chanterelles and cook until tender and slightly browned. Remove and reserve chanterelles. Add onion, and cook until slightly browned. Add potatoes, cook until tender and slightly browned. Add bell peppers, cook until tender. Season generously to taste with salt and pepper. Return chanterelles to skillet, stir to combine, add tomato paste. Stir until well mixed and heated through. If desired, you can make a well or depression in the potato mixture, crack an egg into it, cover and heat until cooked.

Chanterelles are so wonderfully earthy, yet delicate, that they are best showcased on their own, matched with their favorite complements of butter, white wine, and thyme. Slow-cooked scrambled eggs make a rich, silky base for the mushrooms, and a sprinkle of white truffle oil make the dish appropriate for a either a weekend brunch with the paper or an elegant supper.

Makes 2 servings

½lb. chanterelle mushrooms, whole, cleaned
½ c. white wine
½ c. low-sodium chicken broth
4 sprigs fresh thyme, leaves removed
1 shallot, minced
6 eggs
c. heavy cream
4 tbsp. good-quality butter, divided
salt and white pepper, to taste
optional: white truffle oil, for garnish

1. Prepare the mushrooms: Melt 2 tbsp. butter in a skillet over medium-high heat. Add shallot to melted butter, sauté until shallot is tender. Add mushrooms to pan, stir to coat in butter. Add white wine and shallots, simmer until liquid has almost entirely reduced and mushrooms are tender. Add the thyme leaves and sauté another minute or two. Season with salt and white pepper. Remove from heat, set aside.

2. Prepare the eggs: Using a double boiler, bring water in the bottom pot to a simmer. Crack the eggs into the top pot (off the heat) and whisk. Season generously with salt and white pepper. Place the top pot with the eggs onto the bottom pot of simmering water. Stir eggs constantly with a wooden spoon until small curds begin to appear, about 5-10 minutes. When curds appear, remove top pot from heat. Whisk the eggs until they are thick, then whisk in the remaining 2 tbsp. of butter, which should make the eggs smooth. Add cream 1 tbsp. at a time, whisking constantly. Eggs should be very thick and creamy; if they are runny, return the top pot to heat briefly and stir with wooden spoon until eggs have thickened.

3. Serve: Divide the eggs between two plates. Divide chanterelles between the two, covering the eggs and pouring any excess juice/sauce over the top. Sprinkle with white truffle oil, if desired. Serve with crusty white bread and a piping hot latte for breakfast, or with an arugula salad and a glass of white wine for a simple dinner.

In Sweden they are "Kantareller" and served on lightly toasted white bread.

Clean mushrooms and trim off ends. Saute the mushrooms in butter for about 10 minutes. Lightly salt. Served on lightly buttered and toasted white bread. Amen! That’s all there is and they are delicious. I just returned from Sweden and had about 5 of these during our month long trip.

We like to hand these tortillas around in a bit of wax or deli paper. Great with a cold Fat Tire.

Serves 4 as an appetizer (2 per person)

6 diver scallops
1 tablespoon salt
2 tablespoons minced white onion
Juice from ½ lemon
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper
3 tablespoons unsalted butter
½ lb chanterelles, split (large mushrooms should be quartered)
8 mini white corn tortillas (about 3 inches in diameter
4 tablespoons corn oil
Truffle oil to taste

Place 1 tablespoon of salt in a bowl with 6 cups of water. Add the scallops and let them sit in the fridge overnight. Drain the scallops. Place the scallops in a bowl of cold water and let rest for about 2 hours. Drain the scallops again and place in a food grade baggie with the lemon juice, tarragon, onion, olive oil and black pepper to taste. Refrigerate for a few hours.

Heat two tablespoons of butter in a small non-stick pan. Add the chanterelles and cook until they release their liquor, about 5 minutes. Continue cooking until the liquor has almost evaporated - a few tablespoons in the bottom of the pan is good - about 3 minutes. Add salt to taste.

Remove the scallops from the marinade and chop into bite-sized pieces. Heat the remaining tablespoon of butter in a small non-stick skillet. Add the scallops and saute until they are opaque, about 4 minutes. Check the seasoning.

Heat the corn oil in a medium-sized non-stick skillet and, using tongs, add the tortillas, frying gently until they are pliable - about 30 seconds. Pat dry with paper towels.

To serve, place a tablespoon of scallops and a tablespoon of chanterelles in the middle of each tortilla. Drizzle a bit of truffle oil on top, and fold the tortilla in half.

Serve immediately.

One 9-inch pastry shell
4 tablespoons butter
½lb. fresh chanterelle mushrooms
one leek, white and light green parts, cleaned and thinly sliced
½cup heavy cream
1 teaspoon fresh thyme leaves
salt and pepper to taste
3/4 cup shredded Gruyere cheese

Preheat oven to 375 deg.
Place pastry in pie pan or tart pan and prick all over with fork. Bake for 12 minutes and remove from oven. Do not turn oven off.
Melt butter in medium skillet and add mushrooms and leeks. Saute over medium-low heat until leeks are softened and mushrooms have released their liquid. Add cream, thyme, salt and pepper and stir until simmering. Pour into pie shell. Sprinkle with cheese and bake for about 15-20 minutes, until lightly browned. Cool for about 15 minutes before serving.

–Pastry–
1 1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 egg yolk
1 tablespoon very cold water
1 ½teaspoons cider vinegar

–Filling–
3 thick slices bacon, chopped
3/4 cup thinly sliced scallions
1 garlic clove, minced
½teaspoon chopped fresh sage
½teaspoon chopped fresh thyme leaves
1 1/4 pound chanterelles, thinly sliced
3 tablespoons sun-dried tomatoes in oil, drained and chopped
2 tablespoons merlot
4 ounces Roquefort cheese, crumbled

–Directions–
Pastry – Place flour, salt, baking powder, cream cheese, egg yolk, water and vinegar in a food processor. Process until a smooth dough forms. Remove from food processor and slip into a food storage bag. Refrigerate for 30 minutes.

Filling – In a large skillet over medium heat, cook the bacon. Add the green onions, mushrooms and garlic. Sauté for 3 minutes, or until mushrooms start to soften. Stir in sage, thyme, sun dried tomatoes, and merlot. Continue to cook, stirring, for 2 minutes more. Remove from heat and let cool to room temperature.

Preheat an oven to 400°F.

On a floured surface, roll out the dough into a 12-inch round. Place on an ungreased baking sheet. Spread the mushroom mixture over the dough, leaving a 1 ½-inch border. Sprinkle with the Roquefort. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve warm. Serves 6–8.

I’m all about recipes that highlight the complex flavors of one specific ingredient, and these bruschette are perfect for bringing out the gamy earthiness of chanterelles. They also require zero cooking skill and no kitchen utensils fancier than a toaster oven.

All amounts are approximate and can be adjusted based on the portion size desired, type of bread available, your fondness for cheese etc.

Half a pound of chanterelle mushrooms
About a cup of goat cheese (or similar creamy, flavorful cheese), crumbled
Rosemary
Olive oil
Salt
Pepper
Baguette
A few cloves of garlic

1. Slice the baguette on the bias (i/e with your knife at a 45 degree angle to the long axis of the bread) and about ½ inch thick. Toast the pieces until lightly browned.

2. In a large mixing bowl, combine chanterelles, goat cheese, and rosemary. Add enough oil to coat and season with salt and pepper to taste.

3. Take a toast round and rub one side with a peeled clove of garlic and place on a baking sheet, garlic side up. Repeat with remaining baguette pieces.

4. On each garlicked baguette piece, spoon some of the mushroom mixture.

5. Pop the baking sheet under the broiler (or just in the toaster oven) for five to ten minutes depending on how powerful your broiler/toaster is. The only thing to be careful of is scorching the edges of the toast.

6. Stuff your face or the faces of your friends.

If you really want to go wild, before you put the bruschette in the toaster, drizzle them with white truffle oil. Truffle oil can run on the expensive side, but you won’t believe how well it goes with mushrooms.

Chanterelle Corn Goulash

Garlic, very small chop
Shallot, very small chopped
Butter
Chicken stock
Salt
Pepper
Fresh corn cut off cob
Chanterelles, rinsed and cut small
Hot paprika
creme fraiche
Lemon juice
Rosemary, chopped fine
Thyme chopped fine

Saute garlic and shallots in browned butter, add the chanterelles, saute about 1-2 minutes. Add chicken stock to cover. Season, heavy with salt and pepper. Bring to a boil, strain immediately. Reduce liquid. Saute corn in the brown butter until it starts to color a little. After the sauce reduces, add hot paprika, creme fraiche, lemon juice, corn and chanterelles. Season and add herbs. Hold and cool.

Foie Gras Creme Brulee

2 cups cream
5 egg yolks
4 oz foie gras, cleaned
s/p

Preheat oven to 325. Simmer cream in saucepan and add foie gras. Remove from heat, puree and pass through a fine chinois. Add egg yolks and season with salt and white pepper. Pour into 2 oz ramekins, put in a 2 inch hotel pan and add hot water to half way up the sides. Cover with foil and bake for about 20 minutes or until set. Remove, uncover and let set to cool.

Makes about 12 2 oz servings

To serve reheat the goulash and spoon atop the brulee that has been warmed up in a water bath

The ingredients in this recipe are very flexible and will substitute out easily with whatever you prefer to use. I’ve made this using many different combinations and it always turns out deliciously. The final presentation can be rustic or dramatic, depending on how artistic you want to get. To make a quick adaptation of this, you can use pre-made polenta logs (available in the Italian section of most grocery stores) cut into circles and skip ahead to the polenta triangle grilling process.

For the grilled polenta triangles:
2 cups whole milk
1-½teaspoons salt
½teaspoon fresh sage, minced (or 1/4 teaspoon dried)
1 teaspoon fresh rosemary, minced (or ½teaspoon dried)
4-½cups chicken broth
1 tablespoon olive oil (plus more for brushing later)
2 cups polenta or coarsely ground yellow cornmeal

Line a 10×15 inch jelly-roll or other similar-sized pan with plastic wrap. Stir together all of the ingredients (except the polenta) in a 4-quart saucepan over medium-high heat and bring to a boil. Reduce heat to low and gradually sprinkle in the cornmeal, stirring constantly with a wire whisk or spoon, to prevent lumps from forming.

Cook 5 to 8 minutes until mixture thickens and all of the liquid is absorbed. Transfer the mixture into the plastic-lined pan with a rubber spatula. Even out the polenta by repeatedly dipping the spatula in very hot water and spreading it to the edges of the pan. Cover the pan with a clean dish towel and set aside to set and firm for 1 hour (or up to 24 hours in the refrigerator).

When ready to serve, remove the polenta from the pan. Cut it lengthwise into thirds, then crosswise into 4 square pieces. Cut each square into 4 triangles, creating 48 triangles total. Brush the tops of the triangles with olive oil. Preheat a grill pan to high heat. (I like to use a pan with ridges—it produces appetizing grill marks on the polenta triangles). Brush the pan with olive oil. Grill the triangles (bottom-sides first) until nicely browned (or grill marks form). Then flip them and do the same to the other sides. (Alternatively, you could place all of the triangles on a cookie sheet and broil them in the oven). Transfer the grilled triangles to a cookie sheet and set aside.

For the chanterelle mushroom hash:
2 tablespoons butter or olive oil
1/4 cup white onion, minced
1/4 cup shallots, minced
6 cups fresh chanterelle mushrooms, chopped
1/4 cup wine (Marsala, Madeira, sherry or any white will work well)
1 large garlic clove, minced
1/4 cup sour cream or heavy whipping cream
1 teaspoon fresh herbs, minced (rosemary and tarragon work well)
½teaspoon fresh lemon peel, grated
Salt and pepper to taste

Heat the butter or oil in a large sauté pan over medium-high heat. Add the onions and shallots and sauté a minute or two. Add the chanterelles and wine and continue sautéing until the mushrooms begin to brown (about 5 minutes). Stir in the garlic and sauté another minute. Turn the heat to low and stir in the remaining ingredients. Keep warm until assembly.

For assembling and garnishing:
½to 1 pound mild white cheese, shredded (Fontina and Havarti work well)
½cup freshly grated Parmesan cheese
½cup flat leaf parsley, chopped
½cup fresh tomatoes, seeds and core removed and finely diced

Preheat broiler. Place desired amount of shredded cheese on tops of triangles. Broil until just melted, being careful not to burn.

For each serving, place 4 of the triangles on a plate (be as artistic or rustic as you like!). Spoon the chanterelle hash on top of the grilled polenta triangles and top with a sprinkling of the grated parmesan cheese.

Finish off the top of the hash with a sprinkling of the chopped parsley and diced tomatoes, scattering more around the perimeter of the polenta triangles. Ready to serve!

Chanterelle and roasted hazelnut cream - so many uses, and a bit of variation.

chop mushrooms and hazelnuts to desired size (good to do some precooking on the hazelnuts)

Mix heavy cream, and grated paremsean cheese (or guda), and garlic in a saucepan on medium heat..adding a small amount of chicken stock, but not much.

when the cream is thick, add mushrooms and hazelnuts, minced scallions, and some yellow corn and black pepper.

one of our favorites. can be used as a topping for a meat dish, with pasta, or just eaten with crackers or bread and a nice wine, freezes nicely as well.

it is great to premake the mixture…and then take it foraging with you…then add the mushrooms after you pick at camp! instant gratification!

2 cups chanterelle mushrooms, chopped
1/4 cup leeks, sliced lengthwise & thinly sliced (white part only)
2 tablespoons butter
1/8 teaspoon salt
1/4 cup white wine
8 ounces mascarpone cheese
8 ounces cream cheese
1 teaspoon garlic powder
2 cups cooked chicken, shredded
2 tablespoons fresh cilantro, chopped
8 ounces phyllo dough
½-3/4 cup plain breadcrumbs

Preheat oven to 350 degrees.

Saute mushrooms, leeks & salt in butter until softened.

Add white wine & simmer until liquid is absorbed.

In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.

Stir in shredded chicken & cilantro.

Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.

Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).

Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.

Repeat steps 3 & 4 until all of the phyllo sheets have been used.

Fill each cup about 2/3 full with chicken & cheese mixture.

Fill cups the last third with mushroom & leek mixture.

Sprinkle the top of each cup with remaining breadcrumbs.

Bake uncovered at 350 degrees for 25-30 minutes.

Cool for 5 minutes before removing from muffin tin.

Yield: 12 phyllo cups
Prep time: 30 minutes
Cook time: 25 minutes

Recipe: Mousse
1 cup chanterelles chopped
2 Tablespoon butter
1 Tablespoon olive oil
1 small onion chopped
1 cup heavy cream
2 eggs
2 egg yolks
1 teaspoon salt
pinch black pepper

Preheat oven to 350 degrees.
Butter 6 ramekins
Melt butter with oil. Add mushrooms and onion until mushrooms are soft and onions are translucent. Add cream Gand cook until slightly thickened. Put in blender and blend until smooth. Add eggs and yolks and continue to blend.
Add salt and pepper and blend. Pour into ramekins and place ramekins in pan with hot water up to half the heightof ramekin. Put in oven and cook for 40 minutes or until a knife inserted in middle comes out clean.

Goat cheese sauce
8 oz. goat cheese, crumbled
1 cup heavy cream
1 teaspoon dijon mustard
1/4 teaspoon salt
pinch of white pepper

Put all ingredients in pan and cook over medium heat about 10 minutes, until thick.

To serve:
Take knife and go around side of each ramekin. Put plate over ramekin and turn upside down so mousse is in center of plate. Spoon goat cheese sauce over mousse.

4 TB. unsalted butter
2 TB. corn oil
1 large sweet Maui onion
1 pound chanterelles, chopped
1/4 cup fresh lemon juice
3 TB. Pinot Grigio
1/4 tsp. Kosher Salt
1 tsp. fresh thyme leaves
1/4 tsp. fresh ground black pepper
1-2 small green onions, diced thinly

Begin by heating butter and oil in frying pan over medium heat. Next, add chopped onions and saute, stirring occasionally. Onions should be soft, but not browned. Add the chantrelles and lemon juice. Cook on medium heat until chanterelles are soft and have released their natural liquid. Add the Pinot Grigio, the fresh thyme and salt and pepper. Cook until liquid is nearly evaporated. Spoon into crock or deep serving dish. Garnish with diced green onions. Serve with thinly sliced pumpernickel or rye bread rounds as an appetizer.

This could be an appetizer or just an afternoon snack!

I know that in this case “easy does it”!

4 servings

½pound of freshly picked chanterelles
butter for the pan and soft to spread
4 slices of white bread
salt and pepper

Take a nice stroll in the forest this afternoon, put your chanterelle eyes on and start reaping the fortunes… that is what I would do if I was in Sweden right now…

Clean the harvest by easy brush off any dirt and unwanted particles. Heat a pan and melt a table spoon of butter. Add about ½pound of fresh chanterelles (or what you have) and let them simmer and cook out all the liquid have evaporated and savored the flavor. Lightly add salt and white pepper to taste.

Take four slices of white bread and lightly toast, cut of the edges and spread a thin layer of butter divide the chanterelles evenly over each slice.

Serves when warm with a Sauvignon Blanch I had a very nice one from Chile the other day that would blend great with this delicatessen…

Appetizer

Although this recipe requires a little time up front the mushroom cups can be frozen and then popped in to the oven at party time.

‘Shroom cups:
24 thin slices bread (white or whole grain)
2 tablespoons butter

Preheat the oven to 400 degrees.
Cut a 3 inch round from each bread slice.
Brush miniature muffin tins with butter.
Fit bread rounds into each and mold to make a cup.
Bake until lightly browned, about 10-12 minutes.
Let cool.

Mushroom filling:

2 tablespoons minced shallots
¼ c. butter
½ pound fresh chanterelles, finely chopped
1 teaspoon chopped fresh thyme
2 T. brandy
2 tablespoons flour
1 cup heavy cream
1 tablespoon minced chives or green onions
1 tablespoon minced parsley
½ teaspoon salt
1/8 teaspoon cayenne pepper

Saute shallots in butter for 1 minute. Stir in mushrooms and thyme and cook until all liquid has disappeared. Add the 2 T. brandy and deglaze the pan.

Stir in flour and cook for 1 to 2 minutes. Pour the cream over and stir. Bring to a simmer and stir until mixture is thick. Remove from heat, stir in the chives, parsley, salt and cayenne pepper. Let cool. You may refrigerate filling at this point.

Fill precooked bread cups with ’shroom filling. You may bake according to directions or freeze, first in the tins and then remove to a freezer container.

Baking:
2 tablespoons Parmigiano Regiano
2 teaspoons parsley

Sprinkle mushroom cups with Parmigiano Regiano, and parsley. Bake @ 350 degrees for 10 minutes if thawed…15 minutes if frozen.
Party on!

1 package of Spring Rolls
½cup of water to seal rolls
1 cup corn oil

Dipping Sauce: In a bowl, combine 3 tablespoons of rice vinegar, 2 teaspoons of sesame oil, and 5 tablespoons of soy sauce. Add 2 teaspoons of sesame seeds, 2 tablespoons of sliced green onions and garnish with cilantro leaves.

Filling: 1 lb. fresh chanterelles
2 carrots, shreded.
1/4 lb bean sprouts
3 green onions,sliced
1/4 cup chopped cilantro
4 chopped garlic cloves
½lemon
Sea salt and freshly ground
black pepper to taste
3 tablespoon corn oil

In a heated pan, add oil and lightly sautee chanterelles and carrots for about 4 min. Add sprouts, green onions, garlic, cilantro, and lemon juice. Stir and season with salt and pepper.

Open a package of Spring Rolls and spread each skin on a board. Insert 1 tablespoon of filling to each skin. With your finger tips, wet each corner and seal in a triangular fashion.

Heat a deep frying pan and add oil to fry rolls. Fry rolls for 2 min until golden and flaky. With a slotted spoon move rolls to a platter covered with kitchen towels to absorb the extra oil.

This recipe makes aproximately 25 spring rolls. Excellent as an appetizer or for dinner. Serve with dipping sauce. ENJOY!

1 small zucchini, diced
1 small yellow squash, diced
½ lb Chanterelle mushrooms
2 tablespoons olive oil
1 (1.25 oz) pkg taco seasoning
1 (8-oz) can no-salt-added tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves
Toppings: diced tomato, chopped red onion, shredded Monterrey Jack cheese

Saute zucchini, squash and Chanterelles in hot oil in large nonstick skillet over medium-high heat 4 to 5 minutes or until Chanterelles soften. Stir in taco seasoning until blended; cook 1 minute.
Reduce heat to low; stir in tomato sauce and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, stir in cilantro and lime juice.
Serve mushroom mixture in romaine leaves with desired toppings. Serves 4 (2 wraps per serving)

olive oil
1 large onion, chopped fine
~ wine*
2 - “3 cloves garlic, crushed
1 pound fresh chanterelles, torn in small pieces
1 red bell pepper,chopped
½can black olives, drained and chopped

6 tablespoons sun dried tomato pesto**
1 teaspoon tamari or soy sauce***
1 loaf French bread, sliced ¼-inch thick and grilled or toasted
1 cup grated parmesan cheese

**Use Chardonnay, Riesling, or Marsala.

**Substitute 1/3 cup of minced re-hydrated sun dried tomatoes if sun dried tomato pesto is unavailable.

***Find tamari at good grocery stores or in natural food stores such as Whole Foods.

Serves four

8 and 2 Tbsp. unsalted butter, divided
1 cup Chanterelle mushrooms chopped
1 Tbsp. chopped onion
1 tsp. fresh parsley, chopped
½ tsp. fresh thyme, chopped
½ tsp. garlic powder
½ tsp. salt
1 tsp. Worcestershire sauce
½ cup Chardonnay
1 loaf of an artisan French bread

Melt 2 tablespoons of butter over medium heat in 10 to 12 inch sauté pan. Add mushrooms and onions and cook until onions become soft and translucent, about two minutes. Add herbs, garlic powder, salt and Worcestershire sauce and continue to cook, stirring occasionally, until fond appears in pan. Deglaze with wine and continue cooking until liquid has evaporated. Remove from heat and transfer to food processor. Pulse with chopping blade until contents are no larger than a grain of rice. Add stick of butter and pulse until just thoroughly blended. Remove mixture from food processor and place in small container; refrigerate.

About 20 minutes before serving, remove mushroom butter from refrigerator to soften and turn on oven broiler. Slice bread into eight pieces and spread about one tablespoon of mushroom mixture on each piece. Put on cookie sheet or broiler and broil until golden brown, about 4-5 minutes. Count on two slices per person.

The mushroom mixture is wonderful melted over steaks, chops, and asparagus.

Recipe: 1 ½lbs. Wild Golden Chanterelle Mushrooms, wiped clean with a damp towel and stems trimmed
1 leek, washed and sliced into julienned strips
1 cup sweet white onion, chopped
3 cloves garlic, minced
½teaspoon crushed red chili flakes
3 tablespoons butter
3 tablespoons olive oil
1 teaspoon ground black pepper
1 teaspoon salt
7 cups chicken broth
1 cup half and half
3 tablespoons fresh cilantro, chopped
1/4 cup white wine

1. Heat a large skillet to medium-high heat.
2. Add olive oil and butter to hot skillet.
3. Add; garlic, chanterelles, onions and leeks. Stir until well incorporated. Cook for 3 minutes, while stirring frequently.
4. Add white wine and stir. Cook for an additional 2 minutes. Remove from heat and set aside.
5. In a heavy soup pot heat to medium-low.
Pour in chicken stock, chili flakes, salt and pepper, and stir. Pour chanterelle mixture into chicken stock. Cook for 15 minutes. Stirring occasionally.
6. Puree half of soup in a food processor. *Make sure soup it’s cooled slightly before pureeing.
7. Return pureed soup to pot.
8. In a small bowl, whisk 2 tablespoons of flour with half and half, stir till well blended. Pour into soup mixture, and bring to a boil on high heat. Cook for 3 minutes. Whisking frequently. Remove from heat and serve.

Recipe: 1 pound chanterelles, cleaned and thinly sliced
2 Tbsp flour
½tsp salt
½tsp Italian seasoning herbs
2 Tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
2 cans(14.5 ounces each) vegetable or chicken broth
2 cups fresh cooked flaked salmon
2 cups baby spinach
2 Roma tomatoes, chopped
1 can ( 15 ounces) small white beans, rinsed and drained
1/4 cup sliced pitted black olives
1/4 cup snipped flat leaf parsley
1 Tbsp capers
1 Tbsp lemon juice
½tsp lemon zest
½tsp ground white pepper
garnish- crumbled fresh goat cheese

In a bowl mix the chanterelles, flour, salt and herbs; mix to coat. Heat the oil in a 4 quart pan over medium high heat. Add the chanterelles, garlic and shallots. Cook, stirring, for 3 minutes. Add the broth and simmer 5 minutes, then stir in the rest of the ingredients. Cook till the spinach is wilted, 1-2 minutes. Top each serving with goat cheese. Serves 4.

Serve with crusty bread or polenta.

A creamy soup with chanterelles, pumpkin, garlic, cayenne and a hint of ginger, cumin, cinnamon and allspice.

Ingredients

1 lb fresh chanterelles, cleaned
1 small onion, sliced
3 cloves garlic, coarsely chopped
2 tbsp butter
5 oz fresh pumpkin, cut in large cubes
1/8 tsp powdered ginger
1/8 tsp powdered cumin
1/4 tsp freshly ground black pepper
pinch of cinnamon powder
pinch of allspice
3/4 tsp salt (or to taste)
½tsp cayenne pepper (or to taste)
1 quart water
2 tsp gin
½cup cream
1/4 cup dry white wine

Preparation

1. Set heavy pan over medium-high heat. Add butter. Brown lightly. Add onions, cook until lightly browned.

2. Add garlic and a few small and nice looking mushrooms (for garnish), cook for a few minutes until the garlic is lighty browned, too. Remove garnish mushrooms and set aside.

3. Add pumpkin cubes, chanterelles, salt, pepper and spices. Cook until pumpkin is soft. Reduce heat if necessary.

4. Add water, gin and white wine. Simmer for another 5-10 minutes.

5. Reduce heat. Blend with a stick blender until very smooth. Stir in cream.

6. Strain (very important for a smooth soup). Adjust seasoning with salt and cayenne pepper.

7. Serve with the garnish chanterelles and if you feel adventurous with a little bit of lemon balm (I love the taste!) chiffonade. Otherwise, parsley will do fine.

Preparation time ca. 60-90 minutes

Yields 4-6 servings

A photo and the recipe are on my website at
http://www.steffensdinners.com/content/chanterelle_and_pumpkin

4 cups vegetable broth
2 cups half & half
1 cup heavy cream
6 ears fresh corn, cut off cob
2 tablespoons corn oil
6 slices apple wood smoked bacon, diced
2 cups chopped yellow onion
1 cup thinly sliced celery
1-½lbs yellow rose potatoes, peeled & cubed small
½lb parsnips, peeled and diced small
3 tablespoons unsalted butter
6 oz fresh Chanterelle Mushrooms, sliced
2 tablespoons dry sherry
3 tablespoons chopped flat-leaf parsley
2 teaspoons fresh lemon juice

Method:
Place broth, half& half and cream in a large saucepan. Add corn kernals and simmer for 6 minutes; remove from heat and set aside.
Heat oil in a large Dutch oven or soup pot to medium and add bacon, onion and celery. Saute for 5 minutes until bacon is almost crisp. Pour off excess fat and return to medium heat. Add corn/cream mixture, potatoes and parsnips. Simmer for 15 minutes until potatoes/parsnips are tender.
Meanwhile, in a skillet, melt butter and saute mushrooms, stirring frequently untilsoft. Stir in sherry, parsley and lemon juice. Add to corn mixture, stir to combine.
*Yield 6 servings.
*To make vegetarian, omit bacon.

The hot oil enriches and concentrates the flavours in the Chanterelles while the delicate batter encases them in a crisp jacket that’s neither greasy nor heavy.

The fried mushrooms are fantastic sprinkled with a bit of smoked sea salt, but I took it one step further and used them to top a steaming bowl soba noodles. The tempura adds depth to the broth and while it will loose some of its crispness, the batter soaks up the dashi giving it an effect not unlike the slice of baguette on top of French onion soup.

For Tempura
1/4 lbs Chanterelle Mushrooms
½small sweet onion sliced and broken into pieces
1 handful of green beans cut into 2″ lengths
1 large egg yolk
1 C ice cold water (+ a few extra TBS incase the batter is too thick)
3/4 C + 2 Tbs sifted flour put in freezer
½tsp kosher salt

oil for deep frying
Smoked salt to sprinkle

For Soup
3 cups dashi
2 Tbs mirin
1 Tbs soy sauce
1 tsp sea salt (or more to taste)

1 green onion sliced thinly on the bias
a few pieces of yuzu rind

8 oz. soba noodles boiled according to package directions

The trick here is to make the broth first, then have the noodles and tempura done at exactly the same time. If the tempura sits for more than a minute after coming out of the oil, it will get soggy, if the noodles sit for more than a minute after coming out of the pot they will get soft and clump together.

First make the soup by putting the dashi, mirin, soy sauce and salt in a saucepan and bringing to a boil. Keep it warm over low heat.

Prep the Chanterelles by cleaning them thoroughly. A professional chef would shoot me if they heard me telling you to wash them, but I find these particular mushrooms to be very sandy, and there’s no better way to ruin a dish than biting into a clump of grit. I usually give them a good rinse making sure to clean out the gills then let them dry on paper towels for about an hour.

Boil some water for the noodles. Get a wire rack ready for the tempura by covering it with a layer of paper towels. Make sure you have some ice cold water on hand and that the bowl your going to mix the batter in along with the flour is nice and cold (I put them in the freezer for 10 minutes).

In a cast iron or other heavy bottomed pan, add about 1″ of oil. Heat the oil until it reaches 340 degrees then quickly make the batter. For the batter, you want to whisk the egg yolk into 1 cup of ice cold water then dump it all into the cold flour then gently stir. The key here is that everything is very cold and that you don’t stir it too much (having lumps is fine). The batter should be like thin pancake batter, if it’s too thick, add a few more tablespoons of ice water.

Using chopsticks (or a fork if you must), quickly dip each mushroom in the batter shaking off the excess (remember you want a thin coat) and carefully drop into the hot oil. If the mushrooms are small, cluster a few mushrooms side-by-side in the oil so they stick together. They should be crisp and float when they are done. For the other veggies I usually throw in a few green beans along with the onions to make a thin round lattice. Sprinkle the finished tempura with sea salt.

To serve the soba, just put the noodles in 2 bowls, top with green onions, pour the soup over the noodles, then top with the tempura and yuzu rind.

Dutch Oven Tennessee Hillbilly Mushroom Soup
2 tbsp. olive oil
3 sm. onions, sliced finely
2 lg. carrots, quartered and sliced lengthwise
8 c. chicken stock
½tsp. crushed fennel seeds
1 bay leaf
2 clove garlic, minced
2 stalks celery, sliced
1 ½c. tomato paste
1/4 tsp. saffron threads
1 c. green beans cut in 1 inch pieces
½c. rotini
½c. tortellini
½c. radiatore or other sm. pasta
½c. cooked or canned navy beans
1 sm. zucchini, halved lengthwise and sliced
1 ½c. Chanterelle mushroom, sliced
Salt and pepper
Freshly grated Parmesan cheese

In large Dutch oven, heat oil over medium heat; cook garlic, leeks, onion, celery and carrots until softened, about 5 minutes. Stir in stock, tomato paste, and fennel seeds, saffron and bay l