Classy Chanterelle Mushrooms And Potatoes Food

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CREAMY BRAISED CHANTERELLES AND POTATOES



Creamy Braised Chanterelles and Potatoes image

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

1 to 1 1/2 pounds fresh chanterelle or shiitake mushrooms
1 tablespoon unsalted butter
1 1/2 cups heavy cream (not ultrapasteurized)
1 1/2 cups crème fraîche or smetana (Russian sour cream)
1 tablespoon kosher salt, plus more to taste
2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into 1-inch pieces
Crusty bread, for serving (optional)

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

CLASSY CHANTERELLE MUSHROOMS AND POTATOES



Classy Chanterelle Mushrooms and Potatoes image

Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 pound baby Dutch yellow potatoes
2 tablespoons butter, divided
8 fresh sage leaves
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 teaspoon dried thyme
1 medium onion, sliced
6 ounces sliced chanterelle mushrooms
1 pinch salt
¼ cup dry white wine
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
  • Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
  • Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
  • Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.3 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 230.5 mg, Sugar 2.7 g

CHANTERELLE MUSHROOM TARTLETS



Chanterelle Mushroom Tartlets image

We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!

Provided by Paja9203

Categories     Vegetable

Time 40m

Yield 24 appetizers

Number Of Ingredients 12

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon corn oil
3 cups chanterelle mushrooms, chopped into small pieces
1/2 cup onion, finely chopped
1 egg
1 cup monterey jack cheese, grated
1/4 cup cream cheese (light is fine)
3 tablespoons parsley, chopped
1/2 teaspoon thyme
1/4 cup parmesan cheese, grated
6 slices whole wheat bread
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
  • Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
  • Cook the second half of mushrooms and onions in the other half of butter and oil.
  • Beat the egg slightly and add some of the hot mixture to it.
  • Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
  • Cook about one minute longer and set aside.
  • Cut the crusts off the bread and flatten each with a rolling pin.
  • Spread butter or margarine on one side of the slices of bread.
  • Cut into quarters and put into mini-muffin trays, butter side down.
  • Fill each with the mushroom filling.
  • Top with a sprinkling of parmesan cheese.
  • Bake at 350 degrees for 20 to 25 minutes.

Nutrition Facts : Calories 66.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 20.4, Sodium 98.7, Carbohydrate 3.8, Fiber 0.6, Sugar 0.6, Protein 2.7

MASHED POTATOES WITH CHANTERELLES AND WHITE TRUFFLE OIL



Mashed Potatoes With Chanterelles and White Truffle Oil image

Sounds a bit decadent but it's not, especially if you find fresh chanterelles growing in your yard. Just a tiny drop or two of white truffle oil will send your mashed potatoes over the edge, with or without the extravagant mushrooms! Splurge, you deserve it!

Provided by Penny Stettinius

Categories     Potato

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

10 -12 new potatoes
15 -20 fresh chanterelle mushrooms
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
2 -4 tablespoons butter
1 teaspoon white truffle oil
1 cup chicken broth
kosher salt
fresh ground white pepper

Steps:

  • Boil the potatoes until very soft, drain and return to the pot.
  • Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
  • Heat a frying pan and add the olive oil.
  • Saute the mushrooms and garlic and season with salt and pepper.
  • When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.

Nutrition Facts : Calories 904.3, Fat 26.6, SaturatedFat 9.6, Cholesterol 30.5, Sodium 519.6, Carbohydrate 150.9, Fiber 19, Sugar 7.1, Protein 20.2

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