Chanterelle Tacos Food

CHANTERELLES ON TOAST

Chanterelles on Toast image

Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.

Provided by Tara Parker-Pope

Categories main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 pound fresh chanterelles
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup vegetable stock
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 tablespoon chopped flat-leaf parsley
1 tablespoon cold butter
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
4 slices toasted sourdough, for serving
4 tablespoons shaved vegetarian Parmesan

Steps:

Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

CHANTERELLE TACOS

Chanterelle Tacos image

Meaty chanterelles take center stage in these quick vegetarian tacos. The serrano chile packs a punch; use a milder pepper, like jalapeno, for less heat.

Provided by Martha Stewart

Categories Mexican Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 white onion, finely chopped
1 small serrano chile, finely chopped
2 cloves garlic, finely chopped
Fine-grain sea salt
12 ounces chanterelles or mixed wild mushrooms, thinly sliced
1 1/2 teaspoons dried Mexican oregano
8 corn tortillas
1/2 cup freshly grated Parmesan

Steps:

Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes. Remove from heat and sprinkle with oregano. Adjust salt if necessary.
Toast tortillas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (You can also char them in the broiler.) Divide mushroom mixture among tortillas and sprinkle with Parmesan.

Nutrition Facts : Calories 277 g, Cholesterol 24 g, Fat 17 g, Fiber 4 g, Protein 8 g, Sodium 324 g

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