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+-- Thread: Chanterelles - For Bill (/showthread.php?tid=69059)
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Chanterelles - For Bill - cjs - 11-07-2008
Ran across some beatiful chanterelles the other day at Central Market and thought of you. We had them last night with a couple other dishes I can't mention (until Nov. 10th
) and they were just great! From epicurious website.![[Image: chanterelles.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/chanterelles.jpg)
Chanterelle Fricassée
"Fricasse De Girolles This makes a wonderful side dish to poultry or seafood, or a lovely dish all on its own."
1 tablespoon goose fat or olive oil
1 shallot -- minced
1 clove garlic -- minced
1 pound wild or cultivated mushrooms -- trimmed and cleaned
Sea salt and freshly ground black pepper
1/2 cup flat leaf parsley leaves -- firmly packed
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.
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Simplicity at its best - especially with a Tobin James '06 Ballistic Zin
Re: Chanterelles - For Bill - Old Bay - 11-07-2008
I am salivating!! They are beautiful! I so envy you folks in the NW with your bounty of beautiful produce.
Re: Chanterelles - For Bill - pjcooks - 11-07-2008
Boy, do they look good! I'll bet the goose fat put them over the top, if that's what you used.
Thanks for the recipe, Jean, if I ever see Chanterelles around here, I'll be sure to scoop them up.
PJ
Re: Chanterelles - For Bill - cjs - 11-07-2008
(had duck...)
Re: Chanterelles - For Bill - chef_Tab - 11-07-2008
Jean, Jean, Jean! Do you ever stop taunting me with this delicious looking food? I am fairly sure I will never find Chanterelles here. The bowl is beautiful too. I want to be Jean in my next life.
Re: Chanterelles - For Bill - Gourmet_Mom - 11-07-2008
YUM!
Re: Chanterelles - For Bill - esgunn - 11-07-2008
They had a huge container of fresh Chanterelles as Costco today.
Re: Chanterelles - For Bill - Old Bay - 11-07-2008
Quote:
Jean, Jean, Jean! Do you ever stop taunting me with this delicious looking food? I am fairly sure I will never find Chanterelles here. The bowl is beautiful too. I want to be Jean in my next life.
We get them for $45/lb in Texas!! We brought home 5lbs on the plane at $9./lb.
We enjoyed them for a week. Jean knows how much we love them.
Re: Chanterelles - For Bill - Lorraine - 11-07-2008
Thanks , Jean. Here's what I'll do. Sub duck fat for the goose, add a bit of stock and cream and serve it over noodles or toast or something. For breakfast, crack a few eggs into that, very soft scrambled, if we can find brioche... I''m hungry.
Re: Chanterelles - For Bill - Harborwitch - 11-07-2008
Why can't our Costco get them???? Whine. Geeze Jean - those look soooo good I'm drooling on the keyboard. Slurp.
