I went there on tuesday (Culver City/Marina) and got my first chanterelles of the season, still at $ 9 per pound. When I went back on Saturday, they were all gone but I’m hoping they’ll be back in store by Wednesday.
Awesome
I have been looking for a few weeks but no luck here in Sacramento. Hopefully this means we will have some soon!
Bought two pounds so far, chanterelle ravioli and a chantelle pizza with Buratta
They are here in NJ
San Luis Obispo has 'em, $8.99/lb.
Just picked up two packages this afternoon - thanks for the heads up or I would have never have been looking for them!
Now I just have to figure out what to do with them… probably keep it simple as there is never much time to cook during the week.
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
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preparation
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.
Read More http://www.epicurious.com/recipes/food/views/Fresh-Chanterelles-with-Shallots-237319#ixzz1czTe5Is7
Definitely the easiest way. That is the type of thing that I’ve done in the past…and will probably do again this week. Was hoping to find something that was still simple, yet a bit more “interesting” - unlikely, I know, but I’ll have to check out some of the online recipes.
Honestly Dan. simple is best with something like this.
Dan,
I generally make either a stuffed chicken breast or a pork or veal roulade where the stuffing is mostly chanterelles and maybe some sausage and shallots, and then finished in a white wine deglaze and cream sauce.
Works well with a nice Rhone.
my second pound were sautéed and them put on a pizza
sliced burrata added for the last 3 min
finished with some thyme from the garden.
I’m going to try something like this Napoleon of Crisp Potato, Goat Cheese, Roasted Red Pepper, and Caramelized Onion « taetopia but subbing in or adding the mushrooms…
I’ve also taken to use http://www.gojee.com/ for ideas when something comes in fresh but I want new ideas.
Yep, kept it simple - tossed in olive oil, S&P, with asparagus, whole garlic cloves, baby red/yellow peppers and roasted in the oven - very tasty. Now have to come up with something to do with the other package tomorrow night.
I like Mel’s idea but no way I’m making pizza dough - anything decent that can be store bought? Never really look into it before.
Trader Joe’s, but mix in a little salt.
To this, I sometimes finish in a bit of stock ( chicken or veal ) and reduce, then add some fresh thyme.
Cheers
Sautéed with a bit of shallot, butter & thyme then ground up in the food processor (love the mini bowl one for this) this can be stuffed into a boneless chicken breast or used in ravioli or lasagna. It will keep in the fridge for a few day too if you aren’t ready to use them yet…
I try not to add too many extra flavors to the chanterelles
Chanterelles are good in this mushroom lasagne. I like to make really thin pasta sheets for this, and ixnay the smoked mozzarella and sage, both of which tend to overpower the mushrooms.
yesh plz
lol
I’m confessing that my train of thought just went…
“Scroll upward and see if Mel’s location is listed beneath his avatar. If he’s at all local, stalk and befriend.”
But alas, Illinois.
Who nearer to me has built a pizza oven? Speak up!