Chanterelle And Parmesan Oysters Food

WILD MUSHROOM QUESADILLAS

Steps:

• Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
• Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
• Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
• Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES

Steps:

• To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
• To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
• When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
• To make the chicken:
• Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
• Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

CHANTERELLE AND PARMESAN OYSTERS

Steps:

• Preheat broiler. In a small skillet, melt butter over medium heat. Add shallots and cook for 1 minute. Stir in chanterelles and lemon juice and cook, until the chanterelles release their liquid, about 1 minute. Stir in parsley and creme fraiche. Season with pepper.
• Scrub reserved oyster shells and dry. Place an oyster in each shell and spoon about 1/2 teaspoon of the chanterelle mixture onto each oyster. Sprinkle with cheese. Place oysters in a heatproof dish and broil about 6 inches from heat source until bubbly, about 2 minutes. Serve immediately.

COD WITH CHANTERELLES AND PARSLEY SAUCE

Steps:

• Make the parsley sauce. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water, then squeeze by the handful. Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine. When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula. Turn on again and add oil with the machine running. Purée until smooth. Transfer to a mortar and pestle and continue to work until smooth. Season to taste with salt and pepper, and set aside.
• Heat oven to 425 degrees. Oil a baking dish that can accommodate all of the fish. Season fish with salt and pepper. Place in baking dish. Drizzle oil over fish, add wine and a squeeze of lemon to pan and cover tightly. Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
• While fish is baking, cook mushrooms. Heat a medium-size or large skillet over high heat and add olive oil. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat. Turn heat to medium and add garlic and salt and pepper to taste. Toss or stir in the pan for another minute or two, just until the mushrooms have softened. Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated. Stir in lemon zest. Taste and adjust seasoning. Turn off the heat.
• When fish is done, tip or spoon some of the liquid from baking dish into parsley purée and stir together with pestle until sauce is smooth and has a creamy consistency.
• Place a piece of fish on each of 4 plates. Spoon parsley sauce onto plate, next to fish. Place mushrooms on parsley sauce and serve.