Comments on: Chanterelle / Girolle Mushrooms

by: Alex

Sat, 11 Aug 2007 18:34:33 +0000

Sautee in high quality butter, one crushed small garlic clove, salt, pepper, a sprinking of white truffle oil.
Low-medium flame for 5-6 minutes; then add a splash of half and half or light cream (a splash - not a flood!!! just enough to cover the bottom of the pan).
High flame for about 1 - 2 minutes to reduce. A dash of turmeric can be added for color.
Garnish with a sprinking of chopped fresh parsley (not cilantro), fold one more time (I prefer to use a soft spatula, otherwise use a wooden spoon) and serve.

Rather than using prosciutto, which does not really cook well, you could use pancetta (not ‘bacon’), chop it, heat it up in the pan and cook the chantarelles in its fat, reducing the amount of butter accordingly.

The same mushroom preparation applies to “risotto con finferli”, except you do not add half and half.
You cook the rice in the mushroom mix, adding little extra butter, and chicken broth as needed.
Stirring (not frantically!!!) with a wooden spoon wil lhelp give the rice a “mantecato” texture.
Add high quality grated parmiggiano reggiano towards the end. Sprnkle with finely chopped fresh parsley.
Serve hot.

by: Jdawgg

Wed, 01 Aug 2007 21:07:55 +0000

Hey Marketman,

Try adding it to a creamy risotto with prosciutto, then before serving add a drizzle of trouffle oil and voila !!!

by: Rowi

Tue, 31 Jul 2007 13:26:49 +0000

Hi MM,
Pleasantly surprised to see your chantarelle photo. I just downloaded some photos of the first chantarelle finds taken last weekend. Our first mushroom forage at the outskirts of Stockholm for the early in the season rewarded us with almost 2kilos of chantarelles and a handful black trumpets (bonus). Though I’m partial to Cepes/Porcinis or Karl-Johan, I find such a joy to see the forest floor dotted with these apricot-coloured mushrooms. The colour is such an easy give away and therefore it’s so popular among mushroom-hunters.
I usually prepare chantarelles sauteed in butter with minced garlic, shallots, a dollop of cream, flat-leaved parsley, salt & pepper. On garlic-rubbed, olive oil/butter-fried baguette or sourdough slices, mums!

by: alicia

Tue, 31 Jul 2007 13:14:59 +0000

Wow! I wonder if they have any more? I have only found dried ones recently.. can’t wait to read about what you made.

by: RGM

Tue, 31 Jul 2007 12:48:30 +0000

MM,

You are so lucky. I go to Santis every week, I wasn’t able to buy these. The shop seems to be full of Portobellos for now. I want to try and cook them with scallops. Seems to be a heavenly combination.

Also, did you see the dried morels in Santis? for 20 grams, it’s worth 500 pesos. I think I’m not ready for those…but I’ve heard they taste like fishes. That would be interesting.