CHANTERELLE MUSHROOM RECIPE RECIPES
RECIPE: VEGAN MUSHROOM GRAVY | WHOLE FOODS MARKET
Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.
Provided by WHOLEFOODSMARKET.COM
Total Time 20 minutes
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
- Add 1/4 cup of the broth to the pan to prevent onion from burning.
- Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
- Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
- Add wine and cook 1 minute, stirring constantly.
- Stir in remaining 2 cups broth and bring to a simmer.
- Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
- Add mixture to the skillet, whisking constantly to make sure paste dissolves.
- Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.
Nutrition Facts : Calories 35 calories, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 6 grams, ProteinContent 2 grams
MUSHROOM RISOTTO RECIPE | TYLER FLORENCE | FOOD NETWORK
For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.
Provided by Tyler Florence
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
- Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
More about "chanterelle mushroom recipe recipes"
MUSHROOM SOUP RECIPE | EPICURIOUS
This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.
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MUSHROOM BOURGUIGNON RECIPE - NYT COOKING
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
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MUSHROOM BOURGUIGNON RECIPE - NYT COOKING
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
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MUSHROOM SHEPHERD'S PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. —Glen Warren, Keswick, Ontario
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 354 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 354 calories per serving
- Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.
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MUSHROOM STROGANOFF RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 20 minutes
Category main-dish
Cuisine italian
Reviews 4
Total Time 20 minutes
Category main-dish
Cuisine italian
- In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.
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FRESH AND WILD MUSHROOM STEW RECIPE - NYT ... - NYT COOKING
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 129 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 129 per serving
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
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Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.
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A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.
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Category Appetizer, Side Dish, Snack
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Reviews 4.3
Category Appetizer, Side Dish, Snack
Cuisine French
- Drying/roasting the duxelles to finish (optional)
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A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.
From foragerchef.com
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Category Appetizer, Side Dish, Snack
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Category Appetizer, Side Dish, Snack
Cuisine French
- Drying/roasting the duxelles to finish (optional)
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Dec 02, 2021 · Chanterelle is used in the spool of the Sewing Machine with Cloth in the feed to create an Orange Shirt. It is a brown dye when used in the spool of the Sewing Machine with a dyeable clothing item in the feed. It can be placed in the orange dye pot at Emily's and Haley's house for use in dyeing. Quests. Chanterelle …
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