STUFFED ACORN SQUASH WITH MUSHROOM GRAVY
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.
Provided by Tara Parker-Pope
Categories dinner, side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.
- Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.
- Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.
- Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 857 milligrams, Sugar 10 grams, TransFat 0 grams
EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE
Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.
Provided by monika1969
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
- Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g
CHANTERELLE GRAVY WITH TARRAGON
At over $30 a pound, the chanterelle is a special occasion mushroom that has earned the nickname 'queen of the woods'. In this elegant pan gravy, aromatics like shallot and tarragon build flavor, butter and flour add texture, and the sweetness of Madeira balances the mushrooms' umami. Ladle it liberally on your turkey, then on toasted sandwich bread topped with a poached egg the day after.
Provided by Greg Lofts
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 35m
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Add shallot and mushrooms; season with salt. Cook, stirring occasionally, until tender and golden brown in places, 7 to 9 minutes.
- Add wine and boil until mostly evaporated, 1 to 2 minutes. Sprinkle evenly with flour; cook, stirring, until nutty and a golden-brown film forms on bottom of pan, 1 1/2 to 2 minutes. Add stock and bring to a boil, then reduce heat to low and simmer, stirring a few times, until reduced and thickened slightly, 7 to 10 minutes.
- Stir in tarragon and season with salt and white pepper. Serve, or refrigerate in an airtight container up to 3 days. Rewarm in a saucepan over medium-low heat before using.
JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.
Provided by Diane Morgan
Categories Berry Garlic Mushroom Onion Poultry turkey Marinate Roast Christmas Thanksgiving Dinner Christmas Eve Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 to 20, depending on the size of the turkey
Number Of Ingredients 10
Steps:
- Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
- Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
- Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
- Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
- When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
- Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
- Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.
CHANTERELLE MUSHROOM GRAVY
This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them in warm water to rehydrate before adding to the gravy. If you are serving a few vegetarians for Thanksgiving, you could make an additional half-recipe of this gravy using a rich homemade or canned vegetable broth.
Provided by Diane Morgan
Categories Cookstr Recipes
Number Of Ingredients 7
Steps:
- In a 2½-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
- Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock until the flour is dissolved.
- Add the remaining 2½ cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.
CHANTERELLE MUSHROOMS RECIPE
Chanterelle mushrooms are going to take your taste buds on a ride! This recipe takes these sought-after mushrooms to the next level in under 30 minutes.
Provided by Natalya Drozhzhin
Categories Main Course
Time 30m
Number Of Ingredients 5
Steps:
- Slice chanterelle mushrooms into bite-size pieces.
- Preheat a skillet with butter and pressed garlic, cook on medium-low for 2 minutes.
- Add sliced mushrooms to the skillet and sautee them for about 7 minutes on medium heat.
- Add heavy cream and parmesan cheese, stir to combine all together. Simmer on low heat for about 5 minutes.
- Add your favorite pasta (about 8oz) to the chanterelle mushroom sauce.
Nutrition Facts : Calories 437 kcal, Carbohydrate 8 g, Protein 9 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 140 mg, Sodium 371 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
NANA'S MEATLOAF WITH WILD MUSHROOM GRAVY
A lovely twist to comfort food at its best. Wonderful gravy. Overall a hit and stays with the family as tradition.
Provided by Lalaloob
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees. Mixx all ingredients very well. Bake in a 4 x 4 x 9 inch baking pan. Bounce pan on counter until packed, then bake for 50 minutes.
- PREPARATION OF THE SAUCE:.
- Heat oil in pan, add garlic and mushrooms and salt and cook until soft. Add marjoram and remove from heat. Use equal parts of meatloaf fat and flour and make brown roux in heavy saute pan over medium high heat. Add stock while stirring, then strain. Return gravy to pan, add mushrooms and reduce until thickened. Season with fresh pepper.
CHANTERELLE MUSHROOM GRAVY
Steps:
- In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
- Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
- Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.
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- Bring a large pan to medium high heat and add olive oil. When hot, add shallots. Cook for ~ 4 minutes or until translucent and add garlic. Cook 1-2 minutes or until fragrant and set aside.
- Wipe the pan (careful it's hot!) and add chanterelle mushrooms. Try not to disturb or stir them too much. Cook ~ 4 minutes. Add a little olive oil partially through if they look dry. Finish them off with butter and cook ~ 2 minutes. Add cooked onions and garlic and stir. Add salt and pepper to taste. Happy Eating! Beckie
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