CREAMY BRAISED CHANTERELLES AND POTATOES
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Provided by Julia Moskin
Categories vegetables, main course
Time 2h
Yield 4 to 6 main course servings, 8 to 10 appetizer servings
Number Of Ingredients 7
Steps:
- Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
- In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
- In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
- After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
- When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
- Serve hot, mopping up the sauce with crusty bread, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES
Ingredients3 ounces (6 tablespoons) unsalted butter, plus more for greasing panOne 3-pound arctic char, cleaned8 ounces button mushrooms, chopped2 cloves garlic2 yellow onions, choppedOne 750-ml bottle rosA(C) wine1 pound chanterelles1 pound pearl onionsMethodStep 1Preheat the oven to 400 degrees F.Step 2Grease a baking dish with butter and lay the fish inside. Add the button mushrooms, garlic, yellow onions and rosé. Cover with parchment paper and braise in the oven for 40 minutes. Transfer the fish to a platter and carefully pour the liquid through a strainer into a saucepan. Reduce the cooking liquid for 5 minutes. (Reserve the button mushrooms and yellow onions for a salad.)Step 3Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a sauté pan; cook for 5 minutes.Step 4Gently remove the fish bones, and then cover the fish with the chanterelle sauce. Serve hot.
Provided by admin
Categories Recipe Type: Gluten Free
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Grease a baking dish with butter and lay the fish inside. Add the button mushrooms, garlic, yellow onions and rosé. Cover with parchment paper and braise in the oven for 40 minutes. Transfer the fish to a platter and carefully pour the liquid through a strainer into a saucepan. Reduce the cooking liquid for 5 minutes. (Reserve the button mushrooms and yellow onions for a salad.)
- Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a sauté pan; cook for 5 minutes.
- Gently remove the fish bones, and then cover the fish with the chanterelle sauce. Serve hot.
GE COURT BOUILLON
Provided by Alton Brown
Time 28m
Yield Yield: 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.
BRAISED CHARD
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
- Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
- Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 1 gram
More about "braised whole char with rosé court bouillon and chanterelles food"
BRAISED CORN WITH CHANTERELLES RECIPE - LOS ANGELES …
From latimes.com
BRAISED SABLEFISH WITH LOCAL CHANTERELLES | HEALTHY …
From weightwatchers.com
LEG OF LAMB STUFFED WITH APPLE WOOD SMOKED CHEVRE AND
From foodnetwork.com
Author Mark BlackSteps 5Difficulty 1 hr 30 min
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES
From foodnetwork.cel29.sni.foodnetwork.com
HALIBUT, CHANTERELLES AND WHITE BEAN PUREE - FORAGER | CHEF
From foragerchef.com
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES …
From pinterest.co.uk
52 BRAISING RECIPES FOR SHORT RIBS, CHICKEN, AND MORE | BON APPéTIT
From bonappetit.com
BRAISED SWISS CHARD - BOWL ME OVER
From bowl-me-over.com
CHASHU (JAPANESE BRAISED PORK BELLY) チャーシュー • JUST ONE …
From justonecookbook.com
BUTTER BRAISED CHANTERELLES WITH BRUSSELS SPROUTS AND CRISPY
From food52.com
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND …
From tfrecipes.com
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND …
From food-recipe.info
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND …
From pinterest.co.uk
HEALTHY COMFORT | GUY'S RANCH KITCHEN | FOOD NETWORK
From foodnetwork.com
STEAK WITH CREAMY CHANTERELLE SAUCE - THE DARING GOURMET
From daringgourmet.com
-6 BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES …
From recipert.com
BROILED CHAR WITH CHANTERELLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED WHOLE CHAR WITH ROSé COURT BOUILLON AND CHANTERELLES
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love