Chantrelles - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Chantrelles (/showthread.php?tid=47567) |
Chantrelles - piano226 - 01-19-2008 Hi, I picked probably 8 lbs of chantrelles yesterday. Made a russian dish with some of them yesterday. Do you have any other suggestions? Re: Chantrelles - cjs - 01-19-2008 Well, this one from Lorraine a while back sounds so intriguing to me... I was just going to play with it. SCALLOPS, CHANTRELLES & EGG ON TOAST I had come specifically to sample a special they had been running since earlier in the week; toast topped with sauteed chantrelles, seared scallops and a poached egg. Description: "Lorraine sent me this via email about some restaurant review." ----- Re: Chantrelles - Old Bay - 01-19-2008 Wild Mushroom Soup 1/2 lb shitake mushrooms, divided 1/2 lb chanterelle mushrooms 3/4 lb white mushrooms 3 T fresh lemon juice 6 T butter, divided 1 med red onion, finely chopped, divided 6 garlic cloves, finely chopped, divided 3 T chopped fresh parsley , divided 1 lemon peeled (reserve peel as zest) and cut into quarters 1/2 t thyme leaves salt and pepper to taste 2 bay leaves 4 C chicken stock 3 C heavy cream 1/2 C Maderia or Marsala ( I like Maderia) 2 T Cognac 1 T cornstarch 2 T water Sprinlke mushrooms with lemon juice. Thinley slice 1/2 C shitake mushrooms. Cut remaining mushrooms into small cubes; set aside. For garnish, also reserve 1 T butter, 2 T onion, 1 T garlic & 2 T parsley. Melt remaining 5 T butter in soup pot; saute remaining onion and garlic until golden in color. Add cubed mushrooms, lemon peel and quarters, thyme, salt, pepper, & bay leaves,. Saute over med heat until no liquid remains. Add stock and bring to a boil, simmer until reduced by 1/4. Remove bay leaves. Add cream & simmer 20 min. STIR IN WINE AND COGNAC. Disolve cornstarch in water & whisk into soup; simmer 10 min. Adjust seasonings Meanwhile, melt reserved 1 T butter in hot skillet & saute reserved shitakes, onion,garlic, & parsley. Season to taste with salt, pepper, and additional thyme. Serve soup in heated bowls garnished w/ sauteed mushroom mixture and parsley. Serves 8. Re: Chantrelles - Lorraine - 01-21-2008 " "Lorraine sent me this via email about some restaurant review." " Now I can't remember what restaurant it was! A friend of mine used to saute chantrelles in butter, and add them to softly scrambled eggs. Geez, they were good! Re: Chantrelles - Lorraine - 01-21-2008 That soup looks wonderful! And the mushrooms are readily available here. Thank! Re: Chantrelles - HomeCulinarian - 01-21-2008 Just used my recently discovered MC9 web tool bar to copy your recipe. I love mushroom soup and this sounds wonderful. I'm going to make it today because I purchased assorted mushrooms to make the mushroom-sherry sauce for the meatloaf, then decided not to make it. So I need to cook them up before they spoil. This will be a treat! Re: Chantrelles - Roxanne 21 - 01-21-2008 I have made that soup that OldBay posted-----YUMMMM!!!! You will love it if you like mushrooms----even if you don't like mushrooms you will love it!!!! Re: Chantrelles - piano226 - 01-21-2008 That soup sounds good..I think i will try it...I still have some chantrelles left...all we have been eating is chantrelles. I hope I can pick some more as soon as the rain goes away. Re: Chantrelles - Roxanne 21 - 01-21-2008 I am SOOOOOOOOO jealous!!!!!!! Lucky you!!! |