plethora of chanterelles
So, through the extreme generosity of some friend's whose mother went mushrooming, I have a lot of chanterelles. Like, maybe 3 - 4 pounds worth (and they're huge! one weighs in at 8.5 oz!).
What should I do with them? I plan on making duxelles to stash in the freezer, and have cooked some with smoked salmon, onion and sour cream (inspired by the recent recipe on Bitten).
Other suggestions?
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6 Comments:
You are a cruel cruel person. But, I will look for my favorite mushroom pasta recipe with orange and thyme and get back to you. I've never had the opportunity to try it with chanterelles, but they should be divine.
Cary at 4:14PM on 10/31/08
"plethora of chanterelles" is just pretty to say - not just for their deliciousness, but the words are beautiful too!
((word nerd))
Is it cold where you are? I would make a boeuf bourguignon in a second.
Are you vegetarian? Even if you're not, you could make a yummy mushroom and fresh thyme pasta or a risotto (which I've been craving lately...)
Some steaks with a mushroom and red wine sauce?
Hmmm this is making me very hungry. Lucky !!!
lo82070 at 5:21PM on 10/31/08
Mushroom soup/stew!
nightowl at 6:45PM on 10/31/08
very very jealous.
Things you can do that can be stored:
pickles
Marmalade or chutney.
Definitely make soup or stock. The french laundry mushroom stock recipe would be an awesome way to use up a lot of them...
You could dry some out so that you can rehydrate them later.
Lightly sauteed, coarsely pureed, mixed with ricotta and egg as a filling for ravioli.
To be consumed immediately: quiche with roquefort and
chanterelles.
Stuff them into a whole butterflied sea bass with shallots, leek whites, butter and herbs and white wine.
You could use them in a terrine, either straight up, or mixed with other veggies, or if you want to go crazy, in a foie gras terrine.
Encased in empanadas, flaky turnovers, fried spring rolls, rolled with fresh raw veggies in summer rolls...
Chanterelle mushroom burger patties could be pretty decadent ...
I was planning on making chanterelle ice cream with a parmesan - pancetta tuile and some smoked steel head trout or arctic char caviar for thanksgiving, so you can try that one too, let me know how it goes :)
seyo at 9:55PM on 10/31/08
oooh!!! almost forgot!!! In a tempura with an aioli... or maybe spicy janapnese mayo..... ZOMG want.
seyo at 10:02PM on 10/31/08
Suate up a little diced shallots, then maybe a pound of shredded shrooms, let juices come out, finish w/ some chopped parsley and s+p, serve on toasted rye. Awsome amuse.
(adapted from Greg Atkinson)
sailordave at 3:45AM on 11/01/08