Golden Chanterelle Gravy
Recipe courtesy of Peg Boulay
- 2 T. butter
- 2-3 T. flour
- 1 t. butter
- 1 cup onions, finely chopped
- 4 cloves garlic, finely chopped
- 4 cups golden chanterelles, chopped
- 1/2 t. salt
- 1/4 t. pepper
- 1 t. summer savory
- 2 T. sherry
- 2 T. fresh parsley, chopped
- 3 cups mushroom broth (or chicken stock or vegetable stock)
First make a roux: Melt 2 T. butter over very low heat, add flour, stir, cook for a few minutes, set aside. Saute onions in butter until transluscent. Add garlic, saute briefly. Add chanterelles, saute briefly. Stir in seasonings, sherry, and parsley. Add broth and roux. Cook until thickened. Adjust seasonings. I’ve served this gravy with turkey, stuffed peppers, shepard’s pie, and tofu-loafs. You can buy mushroom broth or make your own from dried mushrooms.
Recipe Courtesy of Charlie Quinn first made 10/26/97 (a.k.a. Charlemagne,s Chanterelle Shu-wapa!)
- 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.
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.
Bob’s Cream of Chanterelle Soup
Recipe Courtesy of Bob Wolfe
This is a killer cream soup that has a very intense mushroom flavor and a rich texture. It’s a great way to use all those chanterelles from yesterday’s foray! The key to the intense flavor is the mushroom stock made in the first three steps, which becomes the base of the soup.
- 3 pounds fresh chanterelles
- 3 medium carrots
- 1 large leek
- 4 ribs of celery
- 6 fourteen-ounce cans of fat free chicken stock or vegetable stock
- 1 cup of heavy cream
- 1 stick plus one T butter
- 1/4 cup all pourpose flour
- 3 T fresh minced flat leaf parsley
Take take two pounds of the best mushrooms and slice the stems off to within an inch or two of the cap. Set the caps aside. Combine the remaining pound of mushrooms with the stems and chop very finely with a knife or food processor. 2. Roughly chop the carrots, celery and leek. Add vegetables plus the finely chopped mushrooms and stems to a large pot, and add the chicken stock. Bring to a boil, then reduce heat and simmer for about 45 minutes, stirring occasionally. Strain the stock through a fine metal strainger to another container to remove all the bits. Use a firm spoon to press the chopped mushrooms against the sides of the strainer to squeeze out all the liquid possible (push hard!). Discard the boiled-up veggies and mushrooms, put the resulting stock in your big soup pot, and set aside.
Slice or roughly chop the remaining two pounds of prime chanterelle caps. In a large saute pan, melt a stick of butter over medium high heat. When it starts to sizzle, add two tablespoons all purpose flour and stir continuously until the flour is saturated with butter, a couple of seconds. Continue adding flour one tablespoon at a time, stirring continuously, until the mixture will not absorb any more flour and the mixture forms a ball — a quarter cup or so of flour total. Using a ladle, add one cup of the stock to the mixture (roux) in the saute pan, and stir continuously. As the liquid is absorbed, keep adding more liquid, up to three or four cups worth, and stir continuously until you have a smooth, lump-free gravy. Add this mixture to the soup pot that has the stock, and keep on medium heat. Dry saute the sliced mushrooms until they are reduced in volume by about half. Add one tablespoon butter to the mushrooms, saute for another 2 minutes, and then add to the stock pot. Add the cream to the stockpot, still over medium heat, and mix well. Lower the heat simmer the soup for an hour, or until desired thickness is reached. If it is too thin, make another roux with one tablespoon flour and one tablespoon butter as in step 5, and add the resulting gravy back to the soup pot. If it is too thick, add additional stock or milk to reach desired consistency. Take about 1/3 of the soup from the pot, mushrooms and all, and puree it in a blender until smooth. Add back to the soup, mix well. Adjust salt level, and add black or white pepper if desired. Toss in the finely chopped fresh parsley, and serve with a fresh, crusty baquette and some Oregon pinot noir.
More Chanterelle Recipes:
- Chanterelle Tacos
- Jiyou Jun Bao Ji (Clay-Pot Chicken with Chanterelles)
- Broiled shrimp with chanterelles and champagne reduction
- Mushroom Shichimi Rice Bowl
- Chicken with Chanterelles and Marsala