Post by CP Dan on Aug 10, 2011 20:14:12 GMT -6
All Right! So, This is the first thing that I have made with Chanterelles. Actually, the first Chanterelle that I have tasted. What a wonderful tasting shroom! I was concerned that if I tried to makes something like this that the flavor of the mushroom wouldn't come thru, but man did it ever!
Here is what I did:
8 oz of fresh Chanterelle's, cleaned and course chopped
1 oz shallots diced
0.5 oz fresh garlic diced
3 tablespoons butter
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons flour
1/3 cup madeira wine
1 cup heavy cream
3 tablespoons fresh grated Parmesan
pasta
Saute shrooms, shallots, and garlic in the butter until tender. Add salt, pepper, and flour and cook to form a roux (~ 1-2 min over medium heat stirring constantly) add wine and stir to incorporate with the mixture. add heavy cream and cheese. bring to a gradual bubble to thicken and remove from heat. Serve over pasta with fresh parsley and fresh grated Parmesan.
Here is what I did:
8 oz of fresh Chanterelle's, cleaned and course chopped
1 oz shallots diced
0.5 oz fresh garlic diced
3 tablespoons butter
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons flour
1/3 cup madeira wine
1 cup heavy cream
3 tablespoons fresh grated Parmesan
pasta
Saute shrooms, shallots, and garlic in the butter until tender. Add salt, pepper, and flour and cook to form a roux (~ 1-2 min over medium heat stirring constantly) add wine and stir to incorporate with the mixture. add heavy cream and cheese. bring to a gradual bubble to thicken and remove from heat. Serve over pasta with fresh parsley and fresh grated Parmesan.
