Creamy Chanterelle Mushrooms With Bacon Food

ESCOFFIER'S CHANTERELLE SOUP

Steps:

• Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at about 1/4 and be silky looking.
• While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
• Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
• When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.
• Beat together the egg yolks and cream, then ladle - a little at a time - some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3 or 4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Do not boil or it will break. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
• To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.

CREAMY CHANTERELLE MUSHROOMS WITH BACON

Steps:

• Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
• Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.

CREAMY CHANTERELLE MUSHROOM SOUP

Steps:

• Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
• Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
• Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
• Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

CREAMY BRAISED CHANTERELLES AND POTATOES

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.

CREAM OF CHANTERELLE MUSHROOM SOUP

Steps:

• Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often. Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes. Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.

CREAMY GARLIC MUSHROOMS AND BACON

Steps:

• Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
• In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
• Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. (Preheat broiler or oven grill.)
• Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.
• Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.
• Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).
• Serve warm.

CREAM OF CHANTERELLE SOUP

Steps:

• In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
• Cook until the onions are transparent.
• Dust with the flour.
• Add the white wine and chicken stock.
• Stir to combine.
• Simmer for 30 minutes.
• Add the heavy cream and simmer for another 5 minutes.
• Add salt and pepper to taste.
• Serve in prewarmed bowls, and garnish with chives or parsley.

CHANTERELLE MUSHROOM RECIPE

Steps:

• Cut the shallot very finely. How to cut chanterelles: leaves small mushrooms whole, cut medium mushrooms into 2 parts, big mushrooms into 3-4 parts.
• In a medium bowl, whisk the eggs with cream, season them with salt and pepper.
• Heat the butter in a medium/large non-stick frying pan over medium heat. Cook the shallot until soft, then increase the heat to medium-high and add the mushrooms in an even layer. Cook without stirring for 1-2 minutes, when they release water you can stir them. Increase the heat to high and cook the mushrooms until the excess liquid is evaporated, but the mushrooms are just slightly soft (they should not be completely soft at this point).
• Add the eggs to the pan. Cook the eggs slowly over low heat, stirring constantly with a spatula, until set but still soft and not dry.
• Enjoy!

CHANTERELLE MUSHROOMS RECIPE

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.

CREAM OF CHANTERELLE SOUP

Steps:

• In a medium pot, cook bacon batons over medium-high heat until the fat has rendered out and the bacon is crispy, about 10-15 minutes.
• Meanwhile, separate about a handful of chanterelles and cut them into 1/2″ (1cm) cubes. Set aside, you will use this later for a garnish.
• Once the bacon is crispy, use a slotted spoon to remove it from the pot, and set it aside, leaving the fat in the pot. Add the mushrooms (except for the ones you set aside) to the bacon fat and cook over medium-high heat for 5 minutes, stirring occasionally. Add the sliced shallots, garlic, thyme sprigs, and bay leaf. Cook for 5 minutes or so, until the garlic begins to brown.
• Add in the flour, a generous pinch of kosher salt, and a few grinds of black pepper. Cook for another 2 minutes, stirring often. Everything will begin sticking to the bottom of the pan. This is okay, just try not to let it burn. Add in the sherry and deglaze the pan, using the liquid to scrape up any bits stuck to the bottom of the pan.
• Now add the stock or water, and stir everything to incorporate. Make sure there is nothing left stuck to the bottom of the pan. Bring to a simmer and cook for 10 minutes, uncovered.
• Pluck out the thyme sprigs and bay leaf, then transfer the soup to a blender (alternatively, leave it in the pot and use an immersion blender). Wait for it to cool (hot liquids can explode out of blenders, causing injury and mess!) for at least 15 minutes, then blend on high until very smooth.
• While the soup is cooling in the blender, add 1 tablespoon (14g) of the butter to a cast iron pan or a frying pan. Melt it over medium-high heat, then add the chopped chanterelles you set aside earlier.Cook until browned, about 5-8 minutes, then turn off the heat.
• Rinse out the pot you used to cook the soup, then add the soup in the blender back to the pot. Bring to a very low simmer and add the soy sauce, vinegar, and the other tablespoon (14g) of butter, gently stirring it all in.
• Now you should taste for seasoning. You will be adding cream to this, so you want the soup to taste slightly over-seasoned. Add more salt and pepper if necessary. Stir in the chopped and sautéed mushrooms, then take off the heat. Stir in the cream, and check for seasoning once again.
• To serve, ladle the soup into bowls, then split the bacon between them, sprinkling the batons into a pile in the middle of each bowl. Sprinkle with thyme leaves, then drizzle over a bit of cream. You can garnish with whole or chopped chives as well, if you want. Serve with buttered whole grain toast. Enjoy!