Marinated Chanterelle Mushroom Canapes Food
SAUTEED CHANTERELLES
I saw some beautiful chanterelle mushrooms at the farmer's market this weekend and I used this tasty recipe to cook them. This recipe serves 2 people as a side dish.
Provided by laura.e.shepard
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut mushrooms into chunks. Try to keep all the pieces about the same size.
- Saute the garlic and shallots in butter over medium heat until the onions start to turn translucent.
- Add the mushrooms to the pan. Stir every few minutes. (Lots of water in the bottom of the pan is normal.).
- After about 10 minutes (or when your mushroom chunks are a couple minutes from doneness,) drain the juice from the bottom of the pan.
- Add the basil and the lemon juice, salt and pepper to taste and cook the mushrooms until they're soft but not mushy.
- Enjoy!
Nutrition Facts : Calories 80.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.8, Carbohydrate 5, Fiber 1, Sugar 1.6, Protein 3.4
CHANTERELLES
Steps:
- Brush any loose dirt from the chanterelles. Do not wash. Trim off the bottoms of the stems if they are tough. If chanterelles are not uniform in size, cut in halves or quarters.
- In a large sauté pan, heat two tablespoons of oil until almost smoking. Add half of the chanterelles and toss a few times; season with salt and pepper and toss again. Drain and set aside. Repeat with the remaining oil and chanterelles. Then marinate with the vinaigrette for at least one hour, adding more, if necessary.
- When the chanterelles are cool, toss with parsley.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 2 grams
CHANTERELLE MUSHROOM TARTLETS
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
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
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