chanterelles and maitakes...best recipe to show them off?
I just got a pound of chanterelles and aprox a half pound of maitakes. I want to make something with them, either separately or together that will really show off their beautiful character and taste. Suggestions my wise chowhounders? Thanks so much!
i'm partial to simple pan roasting for maitakes - it really enhances the flavor and the exterior gets a little crispy while the inside stays moist. i do them in a combination of butter & olive oil, minced fresh rosemary & thyme, and season with kosher salt & freshly cracked black pepper.
and i agree with lingua that you can't go wrong with bacon or other cured pork product when it comes to chanterelles. speaking of which...
they'd also be perfect in a rich, cheesy potato gratin, maybe with leeks or celery root.
with the chanterelles, i'd make a simple leek and chanterelle tart. blind bake a salt and pepper crust. saute leeks and add garlic and mushrooms. when mushies are cooked, stir in a bit f cream, thyme, salt, pepper, and optionally chopped walnuts. spread on crust; sprinkle with a bit of parmesan or gruyere. bake til golden.
for maitakes, i'd either do quinoa or penne. saute with some garlic, scallions or onions, soy sauce, panko crumbs, a little mirin and bok choy; then toss with quinoa or penne.
Nothing shows off the flavours of mushrooms like having them sauteed in butter on good toast. You could do a lovely taste test. I'd use a little garlic and brandy, and some chives.
If you're up for deep-frying, some of the best maitake I've had has been as tempura. You can really taste the mushroom and it goes beautifully with a light, crisp batter.
Chanterelles shine best on their own - sautéed with some bacon fat or pancetta, some onion, and lots of fresh parsley and fresh ground black pepper. They release quite a bit of juice, which is lovely with a little white wine and a sploosh of light cream or creme fraîche.
Never had maitake, so I'm curious what others will say. The ones I see at Wegmans all the time look super-dry (considering they're supposed to be fresh), and the chanterelles here are through the roof.
I usually OD on them in Germany, where they're in season in June.
I would do one of two things: risotto or soup. With the soup, rather than make a mushroom soup, I'd make something complementary to mushrooms' flavor, like celeriac and leek soup, or maybe a winter squash or pumpkin soup, then saute the mushrooms on medium high in butter and serve the soup around the mushroom saute. With risotto, use dried mushrooms along with any trimmings from your chanterelles and maitakes (plus the usual vegetable stock suspects-onion, celery, carrots) to make a mushroom stock. Then, use olive oil and a nice white wine and plenty of butter and a good cheese like parmigiano to finish. I prefer simple for mushrooms. Oh, and you can't go wrong with eggs either--mushroom omelets, mmm!
As an aside, corn is good with chanterelles, too. But, fresh corn is out of season, so I didn't go there. Something to keep in mind for earlier harvests next year, though?