Chanterelle Stroganoff
Recipe Courtesy of Charlie Quinn first made 10/26/97 (a.k.a. Charlemagne,s Chanterelle Shu-wapa!)
Sauce:
1/4 cup Butter
1/2 cup Flour
2 quarts Freshly-gathered Chanterelles (Cantharellus formosus or C. subalbidus),
cut into 2 pieces
2 cloves Garlic, minced or pressed
1/2cup Onion, minced or thinly sliced
1 Bay leaf (commercial or wild-collected Umbellularia californica)
1/4 teaspoon White Pepper 1/4 teaspoon Black Pepper 1/2 teaspoon Paprika 1/2 teaspoon Thyme
1/4 teaspoon Nutmeg
1 teaspoon Salt
1/2 teaspoon Maple Syrup, Honey or sugar
1/2 teaspoon Soy sauce
3 tablespoons Sherry (dry or sweet your call)
3/4 cup Cream or sour cream (or whole milk for less fat), reserving a little for garnish *1-2 cups Milk (non-fat to whole, depending on desire) * just add more milk & re-season if you want to make this “sauce into a “soup. (to simplify, use one quart of whole milk instead of milk & cream combo.)
1/2 cup Fresh Parsley for garnish Ladle over:
20 oz. dried Wide Egg Noodles (freshly made is definitely the best, but takes planning!), cooked, drained and buttered.
Garnish with: Fresh Cream drizzle (slightly whipped to thicken) or Sour Cream dollop Paprika, a few shakes
Fresh Parsley, chopped a generous sprinkling.Directions: Melt butter in a large pot. Coat chanterelles with flour and add to butter. Add garlic & onion. Cook over medium-low heat for about 10 minutes, stirring frequently, to just barely brown the mushrooms by the end of the cooking time. During this cooking, add spices: bay leaf, white & black pepper, paprika, thyme, nutmeg. (This mixture will get a bit thick, but don,t panic!) At the end, add salt, syrup or honey & sherry. Slowly and gradually stir in the cream & then the milk. Barely simmer over very low heat for 10 minutes more to combine flavors while you cook the noodles. Test for salt, sugar, spice and seasoning balance — add more of each as desired. Ladle generously over piles of hot egg noodles, garnish & serve with a nice beverage, bread, salad and maybe a seasonal side vegetable like chard with vinegar. Makes 4 big hungry folks happy (or 6 not-so-hungry ones). Suggested pairings: Chardonnay: a rich, buttery, oak-full older one (to match) or Sauvignon Blanc or Dry Gewurztraminer: a steely, young, dry white (to contrast), or Pinot Noir: a nice earthy Oregon one (if you can’t do without red wine) or Amber Ale or Alt: a warm, round, full Oregon microbrew with very little hoppy bitterness, or Freshly-pressed Apple Cider, for those wishing to remain sober.