Pan Fried Chanterelle Mushrooms With Zucchini And Gnocchi Food

ZUCCHINI WITH CHANTERELLE MUSHROOMS

Steps:

• Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
• Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.

GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES

Steps:

• Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
• Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
• While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
• While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
• When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
• Call yourself a superstar!
• Preheat the oven to 375 or 400 degrees F.
• Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
• While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
• When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
• Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
• Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
• Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
• Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
• P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.

CRISPY GNOCCHI WITH MUSHROOMS

Steps:

• Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and 1/2 teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms and 1/4 cup chopped parsley. Season with salt and pepper.

PAN-FRIED CHANTERELLE MUSHROOMS WITH ZUCCHINI AND GNOCCHI

Steps:

• GNOCCHI: cut potatoes into pieces and boil them in salted water. Drain and mash well. Add the parsley and flour and mix well again. Roll the resulting dough into a log cylinder and cut into small sections. Seal each section by tapping with a fork. Simmer the sections for 3 minutes in salted water. Drain and sprinkle with olive oil. CHANTERELLES & ZUCCHINI: Clean the chanterelles. Quarter the zucchini lengthwise and then cut into small triangles. Peel and chop the shallot and garlic. Finely chop the dried ceps. In a large pan, melt 1 ounce butter. Over high heat, saute the chanterelles and zucchini for 5 minutes. add salt and pepper to taste. Add the garlic, shallot, ceps, and 2 tablespoons of oil. Stirring often, continue frying for 1 to 2 minutes. Add 1 cup water. Stir. Add the remaining butter and check the seasoning. Turn the heat to medium and simmer for 2 minutes. Turn the heat low to keep the mixture warm. Add the gnocchi and chopped parsley. Add a dash of white wine just before serving.

GNOCCHI WITH MUSHROOMS AND ONION

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender., Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.

ZUCCHINI AND MUSHROOM SKILLET

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI

Steps:

• Clean pumpkin, discard seeds and chop.
• Meanwhile preheat oven to 200°C.
• Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
• Cook potatoes until soft (for about 20 min).
• Take pumpkin chunks out of the oven and let cool.
• Rinse cooked potatoes under cold water and peel.
• Put pumpkin chunks through a (potatoe) ricer into a bowl.
• Do the same with the potatoes (cut in chunks first).
• Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
• Knead to a medium to firm dough (add flour if necessary).
• Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
• Heat water in a large pot.
• Meanwhiles melt the rest of the butter in a pan.
• Add chopped shallots and garlic. Fry until soft and fragrant.
• Add chopped chanterelles (or porcini or any other mushroom you like to use).
• Let fry until they loose water and turn soft.
• Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
• Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
• Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
• Toss carefully and add chopped parsley or sage.
• Salt and pepper to taste.
• Transfer to deep dish plates and garnish with parmesan (shaves).

BAVARIAN CHANTERELLE MUSHROOMS WITH BACON

Steps:

• Melt butter in a skillet over medium heat. Cook bacon and onion until onion is soft and translucent and bacon is crisp, about 5 minutes.
• Add chanterelle mushrooms and simmer in the skillet until liquid has completely boiled off, about 10 minutes. Sprinkle with parsley and serve immediately.