Chanterelle..how do you like em?

Everything about food, from matching food and wine to recipes, techniques and trends.

Moderators: Jenise, David M. Bueker, Robin Garr

Re: Chanterelle..how do you like em?

Postby 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.
Jeff Grossman/NYC
That 'pumpkin' guy
 
Posts: 2867
Joined: Sat Mar 25, 2006 8:56 am
Location: NYC

Re: Chanterelle..how do you like em?

Postby 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.
User avatar
Bill Spohn
He put the 'bar' in 'barrister'
 
Posts: 5048
Joined: Tue Mar 21, 2006 8:31 pm
Location: Vancouver BC

Re: Chanterelle..how do you like em?

Postby 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.
Thomas
Senior Flamethrower
 
Posts: 3574
Joined: Wed Mar 22, 2006 5:23 pm

Re: Chanterelle..how do you like em?

Postby 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!
John in the wine county
John Treder
Zinaholic
 
Posts: 1621
Joined: Thu Jun 29, 2006 11:03 pm
Location: Santa Rosa, CA

Re: Chanterelle..how do you like em?

Postby 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.

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
User avatar
Mike Filigenzi
Known for his fashionable hair
 
Posts: 7053
Joined: Mon Mar 20, 2006 5:43 pm
Location: Sacramento, CA

Re: Chanterelle..how do you like em?

Postby 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.
I love the life I live and live the life I love*, and as Mark Twain said, " Always do well it will gratify the few and astonish the rest".

*old blues refrain
GeoCWeyer
Wine guru
 
Posts: 843
Joined: Wed Mar 22, 2006 5:24 pm
Location: WoodburyMN

Previous

Return to The Forum Kitchen

Who is online

Users browsing this forum: No registered users and 3 guests