It is mushroom season and Chanterelles are one of my favorites, I can eat them plain sauteed in butter with shallots and salt but they could be such a wonderful component of so many dishes; here are a few I made recently.
Chanterelle Mushroom Risotto 2 large portions
1lb Chanterelle mushrooms – cleaned, the large ones cut into smaller pieces
1 shallot – chopped fine
1 Tbsp butter
Saute the shallots in butter, add the mushrooms and salt to taste, saute until cooked through and soft (don’t eat all of them now!). If there is too much liquid in your pan, remove it with a spoon then add back when the mushrooms are cooked. Set aside.
Plain basic risotto recipe:
1 cup short grain rice (arborio or carnaroli)
1 shallot – chopped fine
1/2 cup dry white wine
1-2 Tbsp butter
3-4 cups Chicken stock – warm [use vegetable stock to make a vegetarian version]
1/2 cup grated parmigiano reggiano + more for serving
Over medium heat melt the butter in a pan (a deep saute pan or just a pot), saute the shallot until translucent and add the rice. Saute for a few minutes, mixing and making sure every grain in coated with the butter – they will become a bit translucent as well. Add the wine, mix, wait for the wine to absorb and then add a ladle of stock, mix and wait for it to absorb – continue for about 17 minutes or so – you will see the starch working creating the creamy texture, taste you rice and make sure you take it off the heat when its al-dente because you don’t want it to become mushy like rice pudding or something. Add the reserved mushrooms and the grated parmigiano reggiano. Serve with the same wine you cooked the risotto with and some more parmigiano regginao and a grater :)
Given that the season for those mushrooms is short we had quite a few meals of just plain mashed potatoes covered with sauteed Chanterelles with either sour cream, whipping cream or mascarpone cheese. The latest was a Veal roast with gratineed potatoes and sauteed Chanterelles:
For the Veal roast – a Marcella Hazan recipe with some minor changes (4 to 6 people):
1kg (2lb) veal roast
4 garlic cloves – chopped fine or (even better) mashed
2 (10cm/4inches each) rosemary sprigs – chopped fine
2/3 cup dry white wine – I used a Chardonnay with very little oak
2 Tbsp butter
2 Tbsp vegetable oil (I use Canola)
Rub the roast with garlic, rosemary, freshly ground black pepper and salt.
Over high heat, in a pan (I used a small enamelled roasting pan, an oval one) heat the oil and butter; brown the roast on all sides. Add the wine, lower the heat so the wine just simmers, close the lid leaving a small gap – leave to cook for about 45 to 1 hour, check the liquids – if not enough add a bit of water. After the roast is done, let it rest in a warm place while you reduce the pan juices over high heat to produce a syrupy sauce. Cut the roast into 1 1/2 cm (1/2 inch) slices and pour the sauce on top.
Gratineed Potatoes recipe 4 portions
6 Yukon gold potatoes, sliced into rounds, 1/2 cm (1/4 inch) thick
2 cloves of garlic – mushed
1 cup cream (a bit less or more depending on your dish)
1/2 Tbsp butter
Fresh Mozzarella cheese or Gruyere – grated or chopped to sprinkle on top
Salt, pepper, ground nutmeg
Mix butter with garlic and butter the bottom and sides of your baking dish, arrange the potatoes in layers. Sprinkle salt and freshly ground pepper after each layer, use a small (!!!) dash or nutmeg every second layer (I had three layers of potatoes and used the nutmeg on the bottom and top one). Pour the cream so it barely covers the potatoes. Cover and into the oven at 450F (230C) for about 40 minutes (the more layers you have the longer it will take), after 30 minutes uncover the potatoes, sprinkle/lay out the cheese on top and switch your oven to “broil” it will take about 10 minutes for the cheese to melt and for the top to brown.
Serve the roast and potatoes with sauteed Chanterelles (saute shallot in butter, add mushrooms and salt).
I also made some Chanterelle and Veal Linguine:
As well as Chanterelle, Veal and Bechamel sauce Lasagna
One more thing I did to “prolong” my enjoyment with Chanterelles was to make two large batches of Chanterelle Mushroom and Mascarpone Ravioli and freeze them for future use – yum!