chanterelles

This is my adaptation of Auguste Escoffier’s Veloute Agnes Sorel, from his classic Le Guide Culinaire. This is a rich, lovely mushroom soup that screams for Chardonnay — or at least some sort of full-bodied white that’s gone through malolactic fermentation. Maybe a Viognier. What makes this soup Escoffier is the fact that I am using a veloute (vel-oo-TAY), a mixture of a simple butter-flour roux and poultry stock. I am also putting the soup together the way Escoffier directs, although I leave the addition of a liaison of eggs and cream up to you. I like it.

Escoffier'S Chanterelle Soup

chicken stock

unsalted butter

flour

mushrooms, (ideally chanterelles)

shallots, (minced)

cream

shot glass brandy

saffron

Salt

Escoffier's Chanterelle Soup

Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at about 1/4 and be silky looking.

While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.

Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.

When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.

Beat together the egg yolks and cream, then ladle — a little at a time — some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3 or 4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Do not boil or it will break. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.

To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.

Traditionally you would not flour or bread a cutlet for jägerschnitzel, but sometimes I like a light coating of flour. Do not bread it, though. That's wiener schnitzel, or milanese. Both are good, just different. What mushrooms to use? Historically you would use regular button mushrooms plus chanterelles. I say use anything you want, but use a variety of mushrooms. I like those "chef's sampler" packs you can get in the store.

Jaegerschnitzel

venison

yellow onion, (roughly chopped)

bacon fat, (lard or butter, divided)

Flour

venison, (duck or beef stock)

Black pepper

Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don't wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.

Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don't stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.

Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to "warm.")

Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce.  Add salt and black pepper to taste. Pour this over the cutlets and serve at once.

Had a "meh" day? This fricassee of chanterelles is exactly what you need.

Fricassee of Chanterelles

extra-virgin olive oil, divided

yellow onion, finely chopped (about 1 cup)

Kosher salt, freshly ground pepper

garlic cloves, finely chopped

dry white wine

chanterelles, brushed clean (halved if large)

heavy cream

nutmeg

oregano

lemon juice

potatoes

Bon Appétit

Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.

Chanterelle Rillettes

(2 sticks) butter, room temperature, divided

olive oil

fresh chanterelles, cleaned, coarsely chopped (about 5 cups)

garlic clove,

dry Marsala

(or more) fresh lemon juice

tomato paste

(packed) finely grated lemon peel

Italian parsley

Toasted baguette slices

Melt 6 tablespoons butter with oil in heavy large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to color, 5 minutes. Stir in garlic, then Marsala, 1 tablespoon lemon juice, tomato paste, and lemon peel. Simmer until Marsala has evaporated, about 1 minute. Cool.

Transfer mushroom mixture to processor; add parsley and 10 tablespoons butter. Process until mushrooms are finely chopped. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to small bowl. Cover and refrigerate overnight to allow flavors to develop. DO AHEAD Can be made 1 week ahead. Keep refrigerated. Serve rillettes with toasted baguette slices.

Mushroom Soup with Hazelnut Gremolata Recipe

Mushroom Soup with Hazelnut Gremolata

porcini mushrooms*

water

butter, divided

onion

carrot (about 1 large)

crimini (baby bella) mushrooms, sliced (about 6 cups)

(or more) vegetable broth

parsley

hazelnuts, toasted, husked, finely chopped

orange peel

garlic clove, chopped

mushrooms

Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.

Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms; sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.

Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.

Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

It&#x27;s savory mushroom, comforting pasta and nutty brown butter and walnuts. Even sage brings fall to the table since it&#x27;s often used in Thanksgiving turkey stuffings. Hello comfort food!

Wild Mushroom Ravioli with Sage Brown Butter 

all purpose flour (290 grams)

eggs

egg yolks*

salt

bacon, omit for vegetarian (125 grams)

wild mushroom, e.g., chanterelle

butter (if needed)

shallot onion, finely chopped

thyme,

heavy cream (100 milliliters)

salt and pepper, to taste. More salt if no bacon.

butter (100 grams)

fresh sage, leave

fresh thyme, for garnish (optional)

Mix all the ingredients and process in a...

Mix all the ingredients and process in a food processor for 45 seconds, until it's barely tacky to the touch. Use the chopping knife blade of your food processor. Add more flour or olive oil/water if you need to.

On a dry surface - knead the dough...

On a dry surface - knead the dough until smooth (2 min), make a cylinder, cut into 6 pieces and wrap in foil and rest in the refrigerator for at least 4 hours. This makes the gluten relax and that in return makes it easier to roll out.

When you are rolling out the dough; cover...

When you are rolling out the dough; cover the dough you are not working with. Press the dough into a 7 cm (3 in) square with your fingers. Roll with a rolling pin, 15 cm (6 in) square. Dust just a tiny amount of flour on both sides of the dough, and roll it into 1mm thick (0.04 in). You should be able to see your fingers behind it if you hold it to the light. Start to cut the pasta into 8 cm (3+ in) circles. I used a 8 cm cookie cutter. Place all the discs in one layer at a parchment paper.

Cook the pieces of bacon until brown but...

Cook the pieces of bacon until brown but not crispy, set aside but reserve bacon fat.

After the mushroom has been brushed clean of...

After the mushroom has been brushed clean of any dirt and cut into small bite sized pieces, add them into a non-stick saucepan with the bacon fat. Add butter if you need more fat in the pan. Add in the finely chopped shallot onion and cook until translucent, about 5 minutes.

Now add in thyme, salt and pepper, sherry**...

Now add in thyme, salt and pepper, sherry** and heavy cream. Give it a boil and reduce to simmer until it thickens, about 10 minutes. We don't want a very liquidy mixture, as this is going into a ravioli.

Cut your butter into smaller sized pieces so...

Cut your butter into smaller sized pieces so the butter melts evenly. Add it in the pan (with a light bottom so you can see the browning action happening), and melt on medium high heat. The butter will begin to bubble, this is normal.

Add in sage. Leave htem whole if you...

Add in sage. Leave htem whole if you want more crisp. Stir occasionally to check the browning level. Once the butter smells really nutty and it has a lot of brown bits in it, you can take it off the heat. It is these brown bits that tastes nutty, so don't leave them out when you are pouring it over your wild mushroom ravioli.

Add one small tablespoon of the thickened ravioli...

Add one small tablespoon of the thickened ravioli filling in the center of each pasta disc. Fold the dough around the filling and press the edges tightly together. Do this with the rest of the filling and pasta discs.

Cook the raviolis in a large saucepan with...

Cook the raviolis in a large saucepan with salted water. Cook them for around 2-4 minutes. Once the raviolis float to the surface, they are done. Pour the ravioli into a colander and drain the pasta water.

While the raviolis are cooking, dry roast coarsley...

While the raviolis are cooking, dry roast coarsley chopped walnuts. Just pour them into a dry non stick pan and roast on medium high heat until you can smell the nutty deliciousness, a couple of minutes.

Place the wild mushroom ravioli on plates. Pour...

Place the wild mushroom ravioli on plates. Pour the sage brown butter over, drizzle with walnuts and garnish with fresh thyme!

Makes about 45 pierogi, you can cut the recipe in half for smaller batches. 
Mild potato and cheese fillings like pierogi and ravioli are magic here, and I was shocked that it seemed to taste even more like chanterelles after they were mixed and “diluted” with starch and fat. As they ferment, they marinate not only in salt, but in their own perfume which amplifies their flavor.

Fermented Chanterelle Mushroom Pierogi

oz cream cheese

oz rice potato (scant 1.5 cups)

black pepper (to taste)

dill (a teaspoon or two (optional))

all purpose flour

sour cream

butter

Puree the fermented chanterelles with the cream cheese and potato in a food processor. Mix in the dill if using, then taste and adjust the seasoning as needed for pepper and dill and adjust until it tastes good to you.

Filling

For the dough, whisk all the wet ingredients together, then add flour and knead into a soft dough. Chill the dough to make it easier to work with.

To roll out the dough, use a pasta roller or a rolling pin, and roll the dough out a little thicker than you would fresh pasta, about 1/8 inch, it doesn’t have to be perfect.

Flour the work surface as needed to make the dough easier to work with. Use a drinking glass or ring mold to cut out roughly 3.5 inch rounds, then estimate two generous teaspoons of filling in each circle of dough, fold them closed, crimping the edges with a fork.

Save scrap to re-roll as needed. Cook the pierogi in boiling water until they float, then remove to an oiled pan and refrigerate until needed.

To serve, saute freshly cooked pierogi in a little oil until browned on both sides. As pierogi are rich, I like to serve them with things like freshly cooked vegetables, especially wilted greens, or something like a crisp fennel salad, as pictured.

Dough

Enjoy delicious eggplant stacks two ways: As rainbow veggie stacks or as a lighter eggplant parmesan treat—but 100% dairy-free and vegan! They’re an easy, delicious, low-cost, and nutritious meat-free, gluten-free appetizer, side, or main ready in just 30 minutes!

Eggplant Stacks [2 Ways]

neutral oil ((avocado, canola, grape seed))

eggplant,

potato corn

yeast

sea salt

black pepper ((to taste))

mushroom

tomato,

swiss chard ((or spinach, kale,

balsamic vinegar (optional)

Preheat the oven to 450 degrees. Coat a large metal baking tray with 1 tablespoon of oil. Take eggplant slices and place on a baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast (if using), ¼ teaspoon sea salt, and black pepper and toss to coat well. Spread into an even layer and place in an oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5-10 minutes.

While baking the eggplant, slice the mushroom(s) and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. Transfer to a small bowl.

In the same pan wilt the greens. Simply place chopped greens in a pan, cover, and let cook on medium heat for 2 minutes (4-5 minutes for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed, to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.

When eggplant is crisp outside and soft inside, remove it from the oven and begin making your stacks. On a plate, stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and a sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar. Repeat! Very yummy!

I use venison backstrap or pounded heart cutlets for this normally, but cutlets made from grouse, duck, goose, wild hog or bear loin are all great options.

venison stock ((or duck or beef stock))

Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don&#39;t wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.

Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula or bacon press. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to &quot;warm.&quot;)

This was beyond good!  Best venison meal ever according to my wife!  Shes not a huge fan of eating venison but tolerates it since its my passion and we have access to quite a few every year.
This is a repeat monthly meal.!

I’m a first year hunter and entirely new to cooking venison. We were a little apprehensive about eating the heart but I felt like we owed it to the animal to not waste a vital organ. 

This recipe blew me away! It was delicious served with a side of mashed potatoes and the gravy came out perfect to pair with that as well.

I can’t wait to try it again with different mushrooms and see how they accentuate the flavor of the heart. 

I’m going to definitely be picking up your cookbook after this experience.

This is easy and absolutely delicious.   I didn't have bacon fat so used butter, and lightly salted and peppered the mushrooms and onions as they were cooking.  I opted to dust the venison prior to searing and glad I did.  If you have someone who is gluten free you can always substitute corn starch for the flour .  My family  LOVED this recipe.   This is definitely a keeper.   It's easy with little prep and very tasty.

Easy, fast and delicious!  I’ve used this recipe for my last two venison hearts and the family loves it.

I deglaze the pan with just a bit of bourbon before making the gravy…well, because bourbon.

Made this with some cow elk backstrap.  It was delicious and easy.  Served it with a side of mashed potatoes.

Encore une petite recette de fête. Toute simple, pas chère mais savoureuse.

Poularde crémée au riesling et chanterelles

Une belle poularde, ou un beau poulet de ferme

une bouteille de riesling (soit 75 cl)

cl de pineau

échalotes

litre de bouillon de volaille

cl de crème fleurette

200 g de chanterelles

jaunes oeufs

cuillère à soupe de Maïzena

beurre et huile d'olive

Couper la poularde en morceaux. Ma méthode: d'abord en deux, puis les ailes, les cuisses + hauts de cuisses que je sépare ensuite, puis les blancs. S'ils sont très gros on peut aussi les couper en deux.

Dans une cocotte, mettre à fondre une belle tranche de beurre avec un peu d'huile d'olive. Lorsque le tout fait un petit bruissement très engageant, faire dorer les morceaux de poularde, en deux fois. Réservez la volaille dans une assiette.

Jeter le gras en trop dans la cocotte. Déglacer avec le pineau. Ajouter les morceaux de poularde, les échalotes, le vin et le bouillon de volaille.

Laisser mijoter une bonne demi-heure à feu doux. Retirer les morceaux de poularde, puis augmenter le feu et laisser la sauce réduire pendant une dizaine de minutes (elle réduit de presque la moitié).

Préparer les chanterelles : trier les petits morceaux de brindilles, de mousse. Les passer vite fait à l'eau claire (attention ne les laissez pas tremper) puis les essuyer méticuleusement au torchon propre.

10 minutes avant de servir : Ôter la partie très grasse qui s'est formée et a refroidi sur le dessus de la sauce. Mélanger la crème fleurette, la maïzena et les jaunes d’œuf. Faire réchauffer la sauce, jusqu'à ce qu'elle fasse un petit bouillon, puis y remettre les morceaux de poularde. Pendant que la sauce chauffe, faire sauter les chanterelles dans une poêle, avec un fond d'huile d'olive. Prélever une ou deux cuillères à soupe de sauce, les verser dans le mélange œuf/crème et mélanger : cela évite que l’œuf ne forme des petits fils en étant plongés directement dans une sauce trop chaude. Verser le mélange œuf/crème dans la cocotte, ajouter les chanterelles, mélanger et laisser épaissir quelques minutes.

Top 10 chanterelles recipes from across the web

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Top Tags

Escoffier'S Chanterelle Soup

Jaegerschnitzel

Fricassee of Chanterelles

Chanterelle Rillettes

Mushroom Soup with Hazelnut Gremola...

Wild Mushroom Ravioli with Sage Bro...

Fermented Chanterelle Mushroom Pier...

Eggplant Stacks [2 Ways]

Jaegerschnitzel

Poularde crémée au riesling et chan...

Top 10 chanterelles recipes from across the web

The most viewed chanterelles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Escoffier'S Chanterelle Soup

Jaegerschnitzel

Fricassee of Chanterelles

Chanterelle Rillettes

Mushroom Soup with Hazelnut Gremola...

Wild Mushroom Ravioli with Sage Bro...

Fermented Chanterelle Mushroom Pier...

Eggplant Stacks [2 Ways]

Jaegerschnitzel

Poularde crémée au riesling et chan...

The most viewed chanterelles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine