CHANTERELLE FRICASSéE
Steps:
- 1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most - but not all - of the liquid has evaporated. This will take about 8 minutes.
- 2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.
MOREL FRICASSEE
May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains--or just on its own--or it's a lovely brunch dish served in pastry shells.
Provided by Chef Kate
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large skillet over medium-high heat; add onion.
- Cook, stirring often, until soft, about 5 minutes.
- Add garlic and ham; cook, stirring often, 1 minute.
- Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
- Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
- Add salt if needed, and pepper to taste.
Nutrition Facts : Calories 178.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 39.4, Sodium 140.1, Carbohydrate 5.2, Fiber 1, Sugar 2.2, Protein 11.8
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- Grilled Halibut Steaks with Corn and Chanterelles. View Recipe. "I think seafood and mushrooms are really great together, and when you add the smokiness from the grill, you have yourself a great autumn meal," says Chef John.
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- Wild Mushroom Tart. View Recipe. This "quiche-like tart," as recipe creator Kipp describes it, is made with a homemade hazelnut tart shell for nutty flavor.
- Red Wine Risotto. View Recipe. Level up classic risotto with the addition of prosciutto, chanterelle mushrooms, and most importantly — red wine. "Add a bit of balsamic vinegar on top at the end," suggests Allrecipes Allstar Buckwheat Queen.
- Creamy Chanterelle Mushroom Soup. View Recipe. "This is a lovely French version of cream of mushroom soup using chanterelles…" says recipe creator Diana71.
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