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ISO simple recipe for chanterelles?

Yesterday I bought about a pint of chanterelles at my local farmers' market. I'm looking for a simple dish where the point is the mushrooms, i.e., not in a sauce for something else. I occasionally buy morels in the spring and just saute in butter, a few grind of pepper, some kosher salt and a splash of red wine. Would that work or what other ideas do you have? Maybe a risotto? Should I remove the stems? Thanks in advance.

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  1. chantrelles are some of my favorite wild mushrooms. your method for cooking up the morels in butter, etc. would definitely work, though chantrelles (like most mushrooms) cook down until they're pretty small and white wine might work better than red. a pint won't go that far for a main course, if that's what you're going for. personally, i like to saute them in butter and add them to scrambled eggs, seasoned with ground pepper and sea salt. simple, but very tasty. they also go well with long-grain wild rice mixes. happy eating!

    1. Yesterday, I made Epicurious' Mushroom Ragout with Paprika. It was quite yummy and easy to make.

      1 Reply
      1. re: EllenMM

        Oh, that is so delicious! I have to make that again. Even with plain old button mushrooms it's delectable.

      2. chop up a couple of slices of good bacon and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces and saute a chopped shallot in the rendered fat (pour off some of the fat if there's a ridiculous amount of fat in the pan). Add the chopped chanterelles and saute until most of the liquid is gone and the mushrooms are tender. Pour in enough cream to make a sauce and heat through. Throw in some thyme if you have it. Sprinkle with chopped parsley, add back the bacon pieces and serve over pasta. Yum.

        1 Reply
        1. re: chococat

          I fixed this last night and it was truly fabulous! I also used chez cherie's suggestion of tearing the mushrooms which I thought was so smart. The stems were quite tender and they tore also quite easily. I just sauteed some spinach as the side dish. Also used rotini since that's what I had. I had enough left over for my breakfast this morning :) Will buy enough little pot of gold and fix another version this weekend. Thanks a million.

        2. All great suggestions. Are the stems edible or should I save for another use, i.e., stock?

          11 Replies
          1. re: c oliver

            if the stems are quite firm, i trim them off. if not, i keep them. i like to tear chanterelles, rather than chop them, as i think they look pretty and rustic, and also because the natural grooves hold the sauce so well.
            i bought some this week at costco(!!), and last night, i sauted a red onion in butter and olive oil, added the chanterelles and sauted a few minutes, added some sherry and a little chicken stock (would have added cream or creme fraiche, but had none), and reduced that to sauciness. served over soft parmesan polenta. tasty!

            1. re: chez cherie

              Thanks for the Costco and recipe tips - I had my husband get some earlier this week while he was there getting something else. So well priced!

              1. re: MMRuth

                Do you remember the price? I paid $5 for a ltitle "pint" basket. They were the best, of course, since they'd probably been harvested the day before but I could sacrifice some quality if I could buy enough to do a risotto or ragout. Mmm

                1. re: c oliver

                  I think one pound was $8.00 my husband said - which seemed unbelievable to me!

                  1. re: MMRuth

                    That IS astounding, isn't it? I think I can sacrifice some freshness for that price :) Thanks.

                    1. re: c oliver

                      They are from Canada, and the box says that they were packed on Oct. 15th, which does make them rather old. They do look good, and I'll report back after I cook them.

                      1. re: MMRuth

                        I bet they'll just take a little longer to cook. Our nearest Costco is 30 miles away but it would be almost worth the trip.

                        1. re: c oliver

                          Photos of them - they were wonderful

                           
                           
                          1. re: MMRuth

                            Mmmmm. Were you able to use the stems as well as the 'shrooms?

                            1. re: c oliver

                              Most of them, yes. Will post on the Batali contorni thread in a bit.

                            2. re: MMRuth

                              WOW, they are so clean! the ones i get from my forager at the market require a lot of effort before i even start cooking. pine needles, etc.

                              i recenly had a batch of large ones and i roasted them. it was divine. i had roasted wild mushrooms at craft once, which is what inspired me. i tossed them in olive oil, sprinkled w/ fresh time and salt pepper and roasted for about 15 min @ 400, and finished w/ smoked sea salt. it was really yummy, cripsy on the edges and very tender on the inside.