Pan Fried Chanterelle Mushrooms With Zucchini And Gnocchi Recipes

SKILLET ZUCCHINI AND MUSHROOMS

Steps:

• Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
• Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
• Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
• Stir in the onions and cook for 2 minutes, or until just softened.
• Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
• Stir in garlic and herbs; cook for 20 seconds.
• Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
• Pour in the vegetable broth and cook for 2 minutes.
• Taste for salt and pepper and adjust as needed.
• Remove skillet from heat.
• Sprinkle with parsley and parmesan; serve.

CREAMY BRAISED CHANTERELLES AND POTATOES

Steps:

• Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
• In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
• In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
• After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
• When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
• Serve hot, mopping up the sauce with crusty bread, if desired.

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

SAUTéED CHANTERELLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

ZUCCHINI WITH CHANTERELLE MUSHROOMS

Steps:

• Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
• Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.