Ingredients
1 1/2 tbsp olive oil
1 lg yellow onion, chopped
1 1/2 lbs fresh chanterelles, chopped
1/4 cup dry sherry
1 dash salt and pepper, to taste
6 cups chicken stock
1/4 cup heavy cream
Directions
In large heavy pot, heat oil over med.-high heat. Add onions and saute till they begin to soften. Add mushrooms and continue cooking till mushrooms are tender and onions are soft and translucent. Add sherry and boil until liquid is reduced by half. Season with salt and pepper to taste. Add chicken stock and bring to a boil. Reduce heat and simmer uncovered about 15 min. Puree
soup in a blender or food processor, Strain through a fine sieve, return to pot, bring back to a simmer and stir in cream. Serve immediately
Directions
In saut‚ pan, heat 2 tablespoons oil.
Place chicken in saut‚ pan and brown on both sides. Add lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper to chicken while
browning.
Remove chicken from pan and set aside.
Place remaining oil in saut‚ pan and heat. Saut‚ mushrooms and garlic with remaining salt and pepper.
Cut top of Italian bread down middle, taking inside out. Place chicken and mushroom mixture inside of bread and put top back on.
Cover with aluminum foil and bake in 350 degree oven for 10 to 15 minutes to heat bread.
Uncover and put on a platter.
To serve, slice bread, and serve two slices to each person.
Ingredients
1/2 cup chopped onion.
1/4 cup butter or margarine.
2 tablespoons all-purpose flour.
1 teaspoon salt.
1/2 teaspoon pepper.
3 cups water.
1 pound chanterelles, sliced.
1 cup chopped celery.
1 cup diced peeled potatoes.
1/2 cup chopped carrots.
1 cup light cream.
1/4 cup Parmesan cheese.
Directions
In a large pot, saute onion in butter until tender. Add flour, salt and pepper. Stir to make a roux. Gradually add water, stirring
constantly. Bring to a boil. Cook and stir 1 minute.
Add mushrooms, celery, potatoes and carrots. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
Add cream and Parmesan cheese.
Ingredients
1 lb. ground beef.
1.25 oz. pkt. dry French onion soup mix.
1 cup chopped chanterelles.
1 Tbls. Worcestershire sauce.
1 egg - beaten.
1/2 cup dry bread crumbs.
1/4 tsp. black pepper.
10.75 oz. can cream of mushroom soup - low-fat okay.
10.75 oz. soup can filled with beef broth .
Directions
Combine beef, soup mix, 1/2 of the mushrooms, Worcestershire sauce, egg, bread crumbs, and pepper and shape mixture into
loaf.
Lay loaf in a 2" deep oblong baking dish.
Combine remaining ingredients and pour over meat loaf.
Bake 400 degree oven for 1 hour, or until internal temperature reaches 160 degrees.
Ingredients
3 cups chanterelles, cleaned and diced.
1/2 cup soda crackers, crushed.
2 tablespoons butter, divided.
3/4 cup green onion, chopped.
1/2 Monterey Jack cheese, shredded.
1/2 cup Cheddar cheese, shredded.
2 cups cottage cheese.
2 eggs.
1/4 teaspoon paprika.
1/4 teaspoon pepper.
Preheat oven to 350F degrees.
Directions
In a skillet, saute mushrooms until soft in 1 tablespoon butter.
Crush crackers well by placing into a plastic bag and breaking up with a rolling pin, or process in blender.
Add crackers to mushrooms and stir. Remove from heat.
Line the bottom of a 9" springform pan with the cracker-mushroom mixture.
Saute green onions in 1 tablespoon butter until soft. Spread over the mushroom mixture in pan.
Sprinkle Montery Jack and Cheddar cheese evenly over the onions.
Process cottage cheese, eggs, and cayenne pepper in a food processor.
Pour into pan and spread evenly. Sprinkle paprika on top.
Bake in preheated oven for 25-30 minutes.
Allow to cool 10-15 minutes before cutting into serving size pieces.
Ingredients
6 tablespoons butter, plus some for buttering the baking dish.
1 garlic clove, peeled and finely chopped.
1 shallot, peeled and chopped.
2 pounds chanterelles, washed and trimmed.
1 teaspoon salt.
1/2 teaspoon pepper.
2 tablespoons lemon juice.
3 tablespoons flour.
1 1/2 cups chicken stock.
1 1/2 teaspoons chopped fresh thyme.
1 1/2 teaspoons chopped fresh marjoram.
1/2 cup sherry.
1/2 cup cream.
puff pastry for a single crust (sold pre-made in the freezer section of most grocery stores).
Directions
Melt 4 tablespoons of the butter in a skillet.
Add the garlic, shallot, mushrooms, salt, pepper, lemon juice.
Cover and cook for 10 minutes over medium heat, stirring occasionally.
Remove the mushrooms from the skillet with a slotted spoon and arrange them in a buttered 1-quart baking dish.
To the juices in the skillet add the remaining butter and allow it to melt over medium heat.
Stir in the flour and gradually add the chicken stock.
Add the thyme and marjoram and cook, stirring, until the sauce thickens.
Remove from the heat and stir in the wine and cream.
Pour the sauce over the mushrooms.
Cut one sheet of puff pastry to fit your baking dish.
Place it on top of the mushroom mixture, overlapping the edges of the dish.
Flute the edges of the pastry and cut a slit in the top to let steam escape.
Bake at 400()() for 10 to 12 minutes, then reduce the heat to 350 and bake for 10 minutes longer.
Ingredients
12 ea. Manicotti or cannelloni shells, uncooked.
2 tsp. olive oil.
1 tablespoon minced shallots.
1 clove minced garlic.
1 lb. diced mixed mushrooms such as shiitake, Portabello, oyster, porcini or button .
1 cup sliced scallions.
1 cup diced, canned roast peppers.
2 tablespoons balsamic vinegar.
3 tablespoons chopped parsley.
2 tablespoons chopped basil.
1-1/2 cup shredded mozzarella cheese.
2 cups diced fresh tomatoes (about 1/2 pound).
¼ cup chopped basil.
2 tablespoons shredded Parmesan cheese.
Directions
Cook pasta shells in plenty of boiling salted water until al dente. shock in cold water and drain.
Heat oil in a non stick pan over medium heat.
Sauté shallots and garlic 1 minute. Add mushrooms and sauté 5 minutes until liquid evaporates. Add green onions, roast peppers and
vinegar; sauté 2 minutes.
Remove from heat and add parsley and basil.
Cool for 15-20 minutes and add 1 cup of mozzarella cheese .
Spoon mixture into cooked shells and arrange in a 13x9 inch pan brushed lightly with oil.
Sprinkle shells with diced tomatoes and remaining half cup of mozzarella cheese.
Cover with foil and bake at 325°F for 20 minutes, until heated through. Garnish with Parmesan cheese.
Directions
Heat oil in large skillet on medium-high heat.
Add garlic; cook and stir 1 minute.
Add mushrooms and wine; cook 1 to 2 minutes or until mushrooms are tender.
Reduce heat to medium-low. Stir in Alfredo sauce.
Cook and stir until heated through.
Toss with hot pasta in large serving bowl. Sprinkle with parsley.
Ingredients
1 pound chanterelles, sliced.
1 large onion, minced.
2 slices white bread, finely diced.
2 tablespoons oyster sauce .
1 egg.
salt to taste.
ground black pepper to taste.
Directions
Coat a large skillet with olive oil, and place over medium heat.
Add mushrooms and onions; cook and stir until chanterelles begin to give up their juices.
Stir in bread cubes and oyster sauce; cook and stir 1 minute.
Remove mixture from pan, and set mixture aside to cool.
Wipe pan clean.
Beat egg, and mix into mushroom mixture.
Season to taste with salt and pepper.
Coat skillet with olive oil, and place over medium heat.
Spoon mixture into skillet in 6 equal amounts.
Brown one side, flip over, and brown other side. Serve when cooked.
IngredientsStep One:
1 Head Fresh Broccoli.
1/2 Cup chanterelles.
1 Cup Cheddar cheese.
1/2 Cup Jack Cheese.
1/4 Medium Size Red Onion.
Step Two:
1/2 cup Non Fat Milk.
4 each Egg Whites.
4 each Whole Eggs.
1/4 Tsp. Salt.
1/8 Tsp. Black Pepper.
1/2 Teaspoon Paprika.
1/2 Clove Garlic. Directions Step One:
1. Steam Broccoli until tender and chop in small pieces.
Slice Mushrooms thin.
Grate and blend Jack and Cheddar Cheese together.
Clean and dice Red Onion.
2. Combine all prepared ingredients.
Fill a 9' glass pie plate to the top. Step Two:
3. Mix whole eggs, egg whites, non fat milk, and spices in a mixing bowl. Step Three:
4. Make a hole in the center of the filled Vegetable mix.
Pour the egg blend in the hole and carefully mix thoroughly with the vegetables.
NOTE: to reduce fat further replace the whole eggs with egg whites.
5. Pre heat the oven to 350 degrees and bake for 45-55 minutes.
Ingredients
1 onion.
2 cloves garlic.
1 lb leeks sliced into one inch slices and wash thoroughly.
1 lbchanterelles.
½ bottle stout (e.g. Samuel Smith's Imperial Stout or try Black Sheep Ale).
Soy sauce.
1 teaspoons yeast extract.
1 oz flour.
½ tblsp sugar.
¼ lb bag garden peas.
Salt and pepper.
½ block jus roll puff pastry.
Directions
Finely chop the onion and cook in marg until soft.
Add the garlic and leeks - sweat down until the leeks are soft.
Add the mushrooms, a dash of soy sauce, the sugar and yeast extract.
When the juices have come out of the mushrooms, make a roux with the flour.
Slowly stir in the stout, you may need to dilute this with a little more water.
Bring to the boil, add the peas and simmer for four mins, diluting a little with water if necessary.
Pre-heat the oven .
Roll out the pastry to about ¼ inch thick and cut out the shape of your pie lid using the top of your pie dish as a guide.
Place the filling into the pie dish while it is still hot and put it on the bottom shelf of your oven.
Oil a baking tray, place your pie lid on it, brush with milk or water and put it in the top of the oven.
Cook for 8 - 12 mins until it has puffed up and turned golden brown.
Take the pie filling and the lid out of the oven and put them together.
Ingredients
1 cup basmati rice.
1 cup water.
3/4 lb. chanterelles.
1 medium onion .
2 tablespoon canola oil .
1/2 teaspoon cumin seeds.
1/2-inch piece of cinnamon stick.
1 bay leaf.
2 whole cloves.
2 cardamom pods.
Salt, to taste.
Directions
Wash rice, then place in the 1 cup of water while preparing rest of ingredients.
Slice mushrooms and onion.
Heat the oil over medium heat and add the cumin seeds, cinnamon stick, bay leaf, cloves, and cardamom pods. Cook for 2
seconds.
Add sliced onions and saute for 8 minutes.
Add mushrooms and saute another 5 or 6 minutes.
Add the rice with the water and salt, and gently stir.
Increase the heat to high to bring to a boil. Cover, reduce to low and simmer gently for 25 minutes.
Remove from heat, let sit for 5 minutes "then" stir.
Ingredients
1 lb chanterelles.
1 Egg.
3/4 ts Salt.
1/8 ts Ground black pepper.
1/2 c Sesame seed.
1/4 c Each sesame seed and dry bread crumbs.
Directions
Preheat oven to 350.
Rinse, pat dry and chop chanterelles.
In a small bowl, lightly beat egg with salt and black pepper.
Mix sesame seed and bread crumbs in a small bowl.
Pierce mushrooms with fork.
Dip first into egg mixture.
Then into sesame seed.
Place on a lightly greased jelly-roll pan.
Bake until golden, 15 to 20 minutes.
Ingredients
1 cup chopped chanterelles.
2 tb butter or margarine.
1/4 c All-purpose flour.
1 c chicken or beef broth.
(Homemade, canned or from Bullion cube).
1 c Half-and-half.
1 tb Snipped parsley.
1/4 ts Salt.
Directions
1. Put mushrooms and butter into a 2-quart glass measuring pitcher.
Coverwith plastic wrap. Cook in microwave oven 2 to 3 minutes at High, or until
musrooms are tender; stir once.
2. Remove from oven.
Blend flour into butter and cooked mushrooms.
Add broth gradually, stirring constantly.
Cook uncovered in microwave oven 6minutes at High; stir every minute.
3. Add half-and-half gradually to mushroom mixture.Stirring constantly.
Heat uncovered in microwave oven to serving temperature.
(about 2 minutes at High); stir once.
4. Remove from oven; stir in parsley and salt.
Ingredients
2 tb margarine.
Sm Onion, chopped (1/4 c).
Clove garlic, minced.
1 1/2 c Sliced chanterelles.
1/2 ts tarragon.
1 c blanched Whole Almonds(6 oz).
1 tb Lemon juice.
2 ts soy sauce.
1 ds White Pepper.
2 tb Cream Cheese or Neufchatel cheese.
GARNISH:
Slivered or finely chopped almonds.
Fresh parsley sprigs.
Pimiento strips, or sweet red pepper strips
Directions
In a large skillet, melt margarine. Add onion, garlic, and chanterelles.
Saute until tender but not browned. Add tarragon, stir until it is
softened.
Pour mixture into a bowl of food processor. Add remaining ingredients.
Process until mixture is smooth. Add cheese if you prefer a more
spreadable consistency. Spoon into a serving bowl.
Top with garnish of your choice.
People who do not like ordinary pate seem to love this one. Vary the
herbs and substitute the vegetables as you wish. Serve with water
crackers, thick slices of crusty French bread, thin slices of whole wheat
bread, or unsalted whole wheat crackers. May be frozen.
VARIATIONS:
~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for
the almonds.
~ vary the flavor by using other seasonings such as basil, oregano,
dillweed, curry powder, or nutmeg.
Ingredients
2 c Broccoli, chopped.
1 tb Vegetable oil.
1 ea garlic clove.
1/2 ea Onion, chopped.
1/4 lb chanterelles, chopped.
3/4 c Cottage cheese, low fat.
1/4 c Yogurt, low fat plain.
1 pn Salt, pepper.
Directions
Cook broccoli just until tender-crisp, (3 minutes).
Drain and put under cold water.
In nonstick skillet, heat oil over medium heat.
Add garlic, onion and chanterelles and cook, until onion is tender and set aside.
In blender, combine cottage cheese and yogurt.
Season with salt and pepper to taste.
Process until mixed.
Ingredients
3/4 lb chanterelles.
1 lg Onion.
1/4 ts Turmeric.
To taste salt.
To taste chili.
2 lg Tomatoes.
Olive Oil.
Directions
1. Clean chanterelles and Slice finely. Slice onion finely.
2. Heat oil and add turmeric and onions. Fry until soft.
3. Add the sliced tomatoes and cook for 3 minutes, stirring all the time.
4. Add the chanterelles, cover and simmer for 15 to 20 minutes.
5. Remove cover and dry out all the water. 6. Serve hot.
Directions
1. Preheat oven to 350 degrees F.
2. Place half of the mashed potatoes in a buttered 9-inch pie plate.
3. Saute the chanterelles and onion in the butter. Add the lemon juice, Salt and pepper.
Spoon over the potato layer.
Spread with sour cream.
Top with remaining potatoes.
4. Bake for 45 minutes, until brown.
To serve, cut into wedges.
Directions
Heat oven to 375.
Lightly grease a 9" square baking pan.
Sprinkle half of both cheeses evenly in pan.
Layer chilies and chanterelles on the cheese.
Top with remaining cheeses.
Beat eggs with half-and-half and flour and drizzle over all.
Bake 45 minutes.
Serve with chips or crackers.
Directions
Melt butter in heavy large saucepan over medium-high heat.
Add chanterelles and green onions and saute' until tender and beginning to brown.
Gradually mix in broth and milk.
Bring to simmer, stirring frequently.
Reduce heat to low and simmer unti thick.
Stirring occasionally for about 20 minutes.
Add cheese and stir just until melted.
Season with salt and pepper.
Garnish with parsley and serve.
Ingredients
6 sicel Bacon.
1/4-c butter or margarine.
1-lb chopped chanterelles.
3-md Celery ribs; sliced.
1 -g Onion; diced.
1/2-ts Dried sage leaves.
1/4-ts Dried marjoram leaves.
Salt; to taste.
Freshly ground black pepper to taste.
20-slice Firm textured white bread cubed.
1-Egg; lightly beaten.
Directions
In 12" skillet over medium heat, cook bacon until golden.
remove to paper towels to drain.
Crumble bacon into large bowl; set aside.
Pour off all but 1/4 cup bacon drippings from skillet, add butter to skillet, melt over medium heat.
Add chanterelles, celery, onion, sage, marjoram and pepper.
Cook 10 minutes, stirring occasionally until vegetables are tender. Remove from heat.
Add vegetable mixture to bacon in bowl.
Add bread cubes; toss well to mix.
Pour egg over stuffing.
Toss to blend.
Makes 12 to 14 cups, enough to stuff 12 to 14 pound turkey.
Directions
Step-1
Cut the knobs off the rolls and reserve as lids.
Scoop out most of the inside from the rolls, taking care not to pierce the crusts.
Crush the garlic with a pinch of salt, with about 1/2 teaspoon fresh chopped rosemary and
a good grinding of black pepper.
Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls.
Step-2
Season the cream generously with salt and pepper.
Add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse.
Slice the chanterelles and heat the oven to 400 F (200 C) gas mark 6.
Step-3
Sit the rolls on a baking tray and put the lids beside them.
Bake for 10 minutes until heated through and slightly crisp.
Meanwhile heat a large frying pan.
Add 1/2 oz butter (don't be tempted to use more) and, when the
foam dies down, saute the mushrooms.
Cook them, stirring frequently, for 4-5 minutes to reduce them and intensify their flavour.
Pour on the cream and let it bubble up for a few seconds.
Turn and stir the mushrooms for a minute or so until every slice is coated with the flavoured sauce.
Step-4
Away from the heat,
check and adjust seasoning.
Pile the creamy mixture into the freshly baked croustades.
Top with the lids and serve.
Ingredients
1 c Chopped onions.
2 c Chopped chanterelles.
3 tb margarine.
1/2 c Chopped parsley.
2 Egg yolks.
3/4 c Grated mozzarella cheese.
1/2 c Grated parmasean cheese.
1 ts Salt.
8 Sliced white bread.
1/2 c Melted butter.
Directions
Saute onions and chanterelles in butter.
Remove from heat.
Add parsley, eggs, cheeses and seasoning and Combine well.
Trim crusts from bread .
Roll pieces flat with a rolling pin.
Dip bread in melted butter and arrange in muffin tins.
Fill each with mushroom-cheese mixture.
Bake 350 degrees for 20-25 minutes.
Ingredients
1-1/2 lb chanterelles.
2 T parsley, chopped.
2 ea garlic, cloves minced.
3 T Parmesan cheese.
1 t Oregano.
1/2 c Bread crumbs.
1/2 c olive oil.
Pepper, ground.
Salt.
Directions
Preheat oven at 350 degrees.
Clean the chanterelles.
Chop 1/2 pound into small pieces.
Cut the remaining pound into large pieces.
Mix small chopped chanterelles with garlic, parsley, cheese, oregano, bread crumbs, salt and pepper.
Place large pieces of chanterelles in baking dish.
Cover with chanterelle and seasoning mixture.
Add 1/4-inch of water to dish.
Pour olive oil evenly over caps.
Bake for 30 minutes.
Ingredients
6 cups chicken broth
1-1/2 pounds zucchini
2 pounds chanterelles
6 ounces cream cheese w/ chives
salt and pepper
1 teaspoon curry powder
Directions
Bring chicken broth to boil in large saucepan.
Slice zucchini 1-inch thick.
Clean and chop chanterelles.
Add to the boiling broth.
Cover and simmer 7-8 min.
Puree with cream cheese in blender or food processor.
Add salt and papper to taste.
Add curry powder .
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