Recipes for dried chanterelles?
I have a bag of beautiful dried chanterelles from the farmers' market, and I don't know what to do with them. I was thinking of making mushroom stock or rehydrating them for pasta with olive oil, herbs, and garlic... but I could use some more suggestions. Help!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
7 Comments:
Some ideas:
mushroom risotto
pasta with a chanterelle cream sauce
duxelles
AnnieNT at 12:15PM on 09/29/09
A few more ideas:
chantrelle and corn chowder
chantrelle, leek and Gruyere frittata
mushroom lasagna
tiffanyh283 at 3:57PM on 09/29/09
Chanterelle omelette and/or quiche! Perhaps also in a light salad of some sort?
sar_t at 10:24AM on 10/02/09
Here is an idea from Mario Batali. He uses porcini mushrooms but you could easily use chanterelles. This is from his Babbo Cookbook which he uses Ribeyes so you could use either type of steaks.
http://www.wchstv.com/gmarecipes/dryrubbedskirtsteak.shtml
Kennethw at 11:00AM on 10/02/09
You are lucky! My mom used to bring me big bags of'em from Europe, but then she moved back to the States (sad).
Anyhoo: If you eat meat, cook a steak, deglaze the pan with some water and rehydrate them in it, then return to the pan with some butter, garlic, cream- divine!
Or put some in the braising liquid with a pot roast- type hunk o'beef.
Or make the awesomest mushroom soup ever- sautee shallots in butter, add whatever fresh shrooms you have, add flour to make a roux, rehydrate the chanterelles in water and dump them in, add milk and a bay leaf, simmer, season.
Or if your really want a decadent-type option, make a chanterelle pesto: rehydrated chanterelles in the food processor with a bit of garlic, some salt, olive oil, and a truffled cheese that's hard like parmesan. I made pizzas topped with this stuff and caramelized onions for my sister's graduation party and they were a massive hit. Or you could put it on pasta or meat or your hand.
thatgrrl at 11:08AM on 10/02/09
Thanks so much for the suggestions, guys! You are seriously full of awesome :)
@thatgrrl, that steak dish sounds *amazing.* I'm thinking of doing your mushroom soup idea, though, since it's getting cloudy and cool here in Seattle.
GirlFromJetCity at 11:25AM on 10/02/09
Chicken marsala is a bit cliche maybe but I actually really like Giada de Laurentis' recipe in her Everyday Italian cookbook. I think someone posted it on their blog here:
http://blackcoffeeandbourbon.wordpress.com/2009/07/10/giadas-chicken-marsala/
Mushroom risotto is also awesome!
LizLemon at 12:31PM on 10/02/09