Freshly picked chanterelles are the best to eat and can be used in many recipes.
As a garnish for grilled meats:
Saute a handful of mushrooms in a tablespoon of butter, a little fresh garlic and parsley. When the mushrooms are tender add a shot of sherry or white wine and simmer. Go easy on the garlic.
Deep fried chanterelles
Saute the mushrooms in butter for 10 minutes. use your own favorite batter or prepare the batter with 1/2 cup of flour and stir in one egg and one tablespoon of melted butter. Slowly stir in 1/2 cup of flat beer until smooth, then let the batter sit at room temperature for an hour.
Fold in one egg white (beaten stiff) and add the sauteed mushrooms. Drop the mushrooms, a few at a time, into a deep fryer set at approximately 350 degrees and fry until golden. Salt and pepper to taste.
- One small red potato. Boil, dice, set aside.
- Two strips of bacon. Fry, dice, set aside.
- In one tablespoon of butter and one tablespoon of oil saute: two green onions, chopped, one clove of garlic, chopped, and several chanterelles, sliced.
When the mushrooms are just about tender, add the bacon and increase the heat to medium. Add one shot of sherry or white wine and simmer. While simmering, prepare a two egg omelet on the side.
When the liquid is reduced, add the potatoes and 1/8 teaspoon of thyme, salt and pepper.
Stir and fold into the omelet. Sprinkle with grated Parmesan cheese and garnish with parsley.
Finally, do yourself the favor of preparing a hearty soup using chanterelles. This is an excellent dish for a fall day.
Wild mushroom and vegetable soup
- 1/2 pound mushrooms (commonly cultivated button mushrooms from your grocer).
- 1/4 pound fresh chanterelles or 1 oz., dried
- 3 tablespoons olive oil
- 1/2 cup diced onions
- 1 clove garlic, finely diced
- 1/2 cup peeled, diced, red potatoes
- 1/4 pound green beans, cut into 1-inch pieces
- 1 cup caned stewed tomatoes with juice
- 1/4 teaspoon each of dried basil, thyme, sage
- 1 bay leaf
- 3 cup of chicken broth, (preferably homemade stock)
- 1 egg yolk
- 1/2 cup grated Gruyere cheese
- salt and pepper to taste.
Rinse and slice the mushrooms and set aside.
In a 3-quart sauce pan, heat 2 tablespoons of oil and add the onions, garlic, potatoes and green beans. Saute over moderate heat, stirring continuously until the onions are transparent.
Add the remaining tablespoon of oil and mushrooms and toss. Cover the pan and cook 2 minutes over low heat. Add the chicken broth, tomatoes and herbs to the pan and stir.
Raise the heat to high and bring the soup to a boil, then reduce the heat and slowly simmer for 45 minutes.
Slowly add 1/2 cup of the hot soup to the beaten egg yolk, stirring and blending well. Add this mixture to the soup in the pan and mix well. ladle into individual soup bowls and sprinkle with the grated cheese. Serve.