Category Archives: Chanterelles

Chanterelle-Corn Risotto

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It looks like we are at the end of the chanterelle season here in the Tennessee Valley, but there should still be some picking in small patches for another few weeks. The good news is that fresh sweet corn is available in all our farmer’s markets. It’s a good time to try a sweet corn-chanterelle risotto. The Asiago cheese works well with the sweetness of the corn and the fuitiness of the chanterelles.

    Keep in mind that the tough parts of a Chicken Of The Woods or other timely polypore, simmered in chicken or vegetable stock provides an extra “shroominess”!!

Chanterelle & Sweet Corn Risotto

3 ½ cup water
1 tsp salt
14 oz. chicken broth (fat free)
1 ½ corn kernels (cut from 2 lg ears or 3 med ears)
2 Tbs butter (divided)
1 cup fresh chanterelles (sliced or coarse slice)
2 clove garlic
¾ cup diced onion
1 ½ cup Arborio
½ cup plus 2 Tbs white wine
½ asiago cheese (finely shredded)
2 Tbs coarsely chopped basil
¼ tsp black pepper (freshly ground)

Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Place 1/2 cup corn in a food processor; process until smooth. Set aside.

Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add 1 cup fresh corn kernels and mushrooms; sauté 3 minutes. Add garlic; sauté 1 minute. Remove mushroom mixture from pan; set aside.

Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add rice; sauté 3 minutes or until rice is lightly browned. Stir in 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 22 minutes total). Add pureed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese, basil, and black pepper.

Got Chanterelles – What Now??

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Now you’ve gotten some chanterelles, what are you going to do with them? Eat them of course! Down the road, I’ll be posting about about ways I preserve various mushrooms, but for now, here is one way I really like: Chanterelle duxelle,

Duxelle is a traditional French method for saving any wild mushroom. A duxelle is basically mushrooms sauteed in butter with onions, and then the whole lot is frozen. Works great, and I use it as a base for a wonderful, simple chanterelle sauce.
Look for the vodka at the end of the post!!!!

Chanterelle Duxelle (from Joe’s Book of Mushroom Cookery by Jack Czarnecki)

Saute 4 Tbs chopped onions in 4 Tbs melted butter until almost transparent. Add one cup chanterelles, ¼ cup dried apricots minced and a pinch of salt. Cook together 2 minutes. Perfect for wild game especially stuffing. May freeze for later use.

Chanterelle Sauce (adapted from Joe’s Book of Mushroom Cookery)

Make a batch of chanterelle duxelle.
In a sauce pan add the following to the duxelle
3 Tbs white vinegar
4 Tbs apricot liqueur (Southern Comfort?)
4 Tbs soy sauce
1 tsp salt (to taste)
3 Tbs sugar

After cooking it a while add some arrow root to thicken (corn starch is OK). Pour over wild game, expecially if it stuffed with Chanterelle duxelle.

Chanterelle Vodka
Pretty easy – 1 1/2 cups vodka in a wide mouth jar with 3 oz. fresh chanterelles. That’s the recipe I found and then modified for my style as follows:
Whitey’s version: Stuff a quart jar with chanterelles (especially the big old floppy topped ones; they stuff tighter), fill the jar with Stoly vodka. Let it sit in frig for a number of days until you remember it’s there. Strain off the vodka and keep in freeezer.
Right now I have a batch I strained and then started again with another batch of chanterelle and the same vodka. Kicks up several notches.

The drawback here is staying away from it. If you taste, you will drink. I’m going to try this batch as a wine substitute in a dish for getting all the alcohol soluble flavors out. I’ll let folks know how that turns out.
What do you do with the chanterelles from the first batch? Sautee and eat!!

 

 

 

 

Wild Lobster, Oyster and Chanterelle Soup

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This makes a lot of soup – might want to cut back – a half liter of heavy (whipping) cream is a lot.

Ingredients   1 lb organic oyster mushrooms chopped   ½ lb wild lobster mushrooms chopped   ¾ lb exotic golden chanterelle mushrooms chopped   8 shallots chopped fine   5 tbsp butter   2 tbsp olive oil   salt and fresh ground pepper   ½ liter whipping cream   3 to 4 cups beef broth   1 log goat cheese

Directions   Melt butter in large sauce pot. Add the olive oil and shallots. Sauté for 3   minutes. Add Lobster, Oyster and Chanterelle Mushrooms, salt and pepper.   Sauté for another 3 minutes. Now add broth, cream and goat cheese. Bring to   boil. Reduce heat. Cook on low for about 25 minutes. Use a mixer or blender   to puree. Garnish with fresh parsley.