EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE
Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.
Provided by monika1969
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
- Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g
CHANTERELLE-MARSALA SAUCE
A rich sauce for chicken or pasta. If chantrelles are not in season, use dried (soak them first) or other fresh mushrooms. As suggested by a reviewer, replace some of the marsala with broth if you feel the wine flavor would be too strong.
Provided by Outta Here
Categories Sauces
Time 25m
Yield 2 cups sauce, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy skillet over medium heat. Add the shallots and garlic; sauté 5 minutes. Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes. Spoon out mushrooms and keep warm.
- Whisk flour, paprika, salt and pepper into the butter and cook over medium-low heat 1 minute. Stir in the Marsala and whisk until blended. Add mushrooms back to mixture and simmer 5 minutes.
Nutrition Facts : Calories 903.4, Fat 23.8, SaturatedFat 14.7, Cholesterol 61.1, Sodium 540.8, Carbohydrate 36, Fiber 2.1, Sugar 9.3, Protein 7.5
CHICKEN WITH CHANTERELLE MUSHROOMS AND MARSALA WINE
A fortunate mistake in forgetting to marinate the chicken in additional ingredients made me come up with this last-minute preparation. It's chanterelle season in Oregon, and I love to use this wild mushroom as often as I can in the fall.
Provided by Kelly
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
- Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
- Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
- Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 637.1 calories, Carbohydrate 24.8 g, Cholesterol 160.8 mg, Fat 38.4 g, Fiber 1.8 g, Protein 29.9 g, SaturatedFat 22.9 g, Sodium 336.9 mg, Sugar 6.2 g
VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE
Steps:
- Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.
CARRABBA'S MARSALA SAUCE
Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta.
Provided by ciborg366
Categories Sauces
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
- Sauce can be kept at room temperature for up to two hours.
CHANTERELLES ON TOAST
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.
Provided by Tara Parker-Pope
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
MARSALA SAUCE
Make and share this Marsala Sauce recipe from Food.com.
Provided by Maine-iac
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add olive oil to hot saucepan.
- Add onions, garlic and cook 2 or 3 minutes.
- Add mushrooms and sauté until tender.
- Add flour and cook 1 minute, then deglaze pan with wine.
- Add beef stock, blend, and cook until sauce thickens.
- Serve over chicken or pork.
Nutrition Facts : Calories 257.6, Fat 10.6, SaturatedFat 1.5, Sodium 304.8, Carbohydrate 11.4, Fiber 1, Sugar 2.9, Protein 3.6
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