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Jeff Grossman/NYC

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Re: Chanterelle..how do you like em?

by Jeff Grossman/NYC » Fri Oct 04, 2013 12:53 am

Bill Spohn wrote:Sounds very good - but to make it even better., what abouit some diced sauteed bacon added.....

Gotta be careful about the smoky pork. It would easily overwhelm the gently fruity flavor of the mushrooms.
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Bill Spohn

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Re: Chanterelle..how do you like em?

by Bill Spohn » Fri Oct 04, 2013 2:06 am

Jeff Grossman/NYC wrote:
Bill Spohn wrote:Sounds very good - but to make it even better., what abouit some diced sauteed bacon added.....

Gotta be careful about the smoky pork. It would easily overwhelm the gently fruity flavor of the mushrooms.


Yup - don't use smoky bacon don't use maple bacon. Just adds a grace note to the shrooms.
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Thomas

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Re: Chanterelle..how do you like em?

by Thomas » Fri Oct 04, 2013 8:25 pm

So, I picked up some chanterelles today. Sauteed them in butter with shallots, garlic and thyme. Deglazed with a little Bual and then I realized that I had no cream in the fridge. But I did have my homemade yogurt, so I finished them with some yogurt. After that, the mushrooms topped some broiled yellow tail snapper. Nice, and went well with a nice, crisp Pecorino wine, Salidini Pilastri.
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John Treder

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Re: Chanterelle..how do you like em?

by John Treder » Sat Oct 05, 2013 12:02 am

I sauteed a bit of chanterelles with shallots, tarragon and thyme, finished off with a bit of white wine (the Viognier I was having with dinner) and mixed them in with some rice, alongside some totally beautiful tiny petrale sole filets (3 filets were 0.4 lb). With a green salad, it was a great supper!
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Mike Filigenzi

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Re: Chanterelle..how do you like em?

by Mike Filigenzi » Sat Oct 05, 2013 3:43 pm

This is good timing for this thread. We see chanterelles in Sacramento around one day out of the year, and they're typically in the $25 - $40/lb range (meaning I never buy them). We're in Portland for the weekend, though, and I just picked up a pound at the farmers' market here for $8. They'll go home with us and probably get cooked up tomorrow.
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GeoCWeyer

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Re: Chanterelle..how do you like em?

by GeoCWeyer » Sat Oct 05, 2013 4:54 pm

Bill Spohn wrote:
GeoCWeyer wrote:sauteed in butter with minced shallots, then sherry or a good Italian or Spanish brandy to deglaze the pan...ending with some heavy cream, salt and white pepper. Served over toasted cracked wheat bread. It doesn't get any better.



Sounds very good - but to make it even better., what abouit some diced sauteed bacon added.....



Just so the bacon isn't too strongly smoked. Maybe a cinnamon rubbed bacon might really be interesting. I think the cinnamon and the bacon flavors would really really be great with bit all! Both need to be subtle.
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