Preparing Chanterelles??

Epicurean Exploits - Food and Recipes
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Thanks to a tip from Veronica, we picked up some lovely Chanterelles from Costco yesterday, and I’d like some suggestions on how to prepare them, and what to pair with them

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I last made Chanterelles in Oct when some of the gang was over.
French Laundry style.
Really easy.
Sauteed in lotsa butter, little bit of thyme.
Served alongside a ribeye with red wine reduction.
No complaints.
From me anyway.

3

Were they your COTN?

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Thanks for the tip - sounds easy enough!

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Garlic, butter and olive oil(olive oil helps keep the butter from burning), sauted in pan on low for ten minutes or so. Steam some broccoli and serve over linguine. Yum and simple and I’ll bet Ella will love it. My kids do!

Smoked cabbage for desert, with a CA. Chateauneuf. [tease.gif]

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Very jealous. The two Costco’s near me aren’t stocking them.

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[rofl.gif] [rofl.gif]

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Thanks for asking! I was about to do that. I just sautéed them in butter and sprinkled black lava sea salt over them (lightly). Simple but good.
I also bought some butternut squash ravioli there, and plan on adding the chantrelles to the mix in a browned butter sauce, when I get better.

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Very good idea.

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Good call! I’ve got some cheese ravioli I could make with some brown sauce, add the Chanterelles, and voila!

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If you want to go balls out…get a Flannery Rib Cab, untie it, place the sauteed (in butter with thyme) shrooms inside and tie back up. Grill/roast accordingly to 135 to 138 deg F. internal temp. Slice into one inch thick medallions and finish with either truffle or porcinin salt.

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I like to sautee them in butter/oil then crank the heat up at the end and finish them with some madeira or sweet sherry (just a bit) to carmelize the outside a bit. Favorite ways to enjoy them are as a simple side dish, as part of a dish with homemade egg pasta, or, all time favorite, as part of Oeufs en Meurette. Here’s a pretty good recipe.

http://www.accidentalhedonist.com/index.php?c=1&more=1&pb=1&tb=1&title=oeufs_en_muerette

12

Butter, a touch of oil, saute with garlic…

No need to serve them as a side with something else…let them shine on their own…don’t be afraid to do them as a course on their own.

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I had an interesting dish at Ed Murrays the other day. Chantrelles on puff pastry with leaks and fontina cheese.

Yum.

Email Ed for the recipe.

Oh, I have a great Chantrelle Lasagna recipe if you want.

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Yes, please!

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That does sound tasty…

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I cut them in half or quarters (depending on size) cook them in a sauce pan with a little butter and salt, then cover them with heavy cream. Simmer (stir it often) until the cream turns a golden color and really thickens.

You can do just about anything with this stuff. Top a pizza, put it inside ravioli, use as a sauce for pasta (may have to thin it out a little), chicken or beef or just dip some good bread in it.

One of my favorite shrooms.

Andy

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Post it on here as a separate thread, Steve, and put the little recipe icon next to it

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It’s 2 pages long…I’d rather fax it to you.

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Even better - how about I just come up there, drink with you and Ed, and you make it for me!

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