Chanterelle Pate Recipes

CHANTERELLE PATE

Steps:

• 1. Melt on-third of the butter with oil in large sauté pan. Add the mushrooms and sauté for about 5 minutes. Season with sauté & pepper. 2. Add the garlic, Marsala, lemon juice and zest and tomato paste. Cook until the liquid has evaporated. Let cool completely. 3. Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pate. Add the parsley and season with salt and pepper to taste. 4. Spoon the pate into a nice small bowl and let if firm up in the fridge for at least 4 hours. Service with drinks and toasted country bread

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.

SWEDISH CHANTERELLE MUSHROOM PATE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
• Melt 1 tablespoon butter in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl, and set aside to cool. Melt the remaining tablespoon of butter in the same skillet over medium-high heat. Add the chanterelles, and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl, and allow to cool for 5 minutes.
• Mix the ground pork, egg whites, salt, and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf pan with the smoked ham. Pack the meat mixture into the loaf pan and flatten the top.
• Bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees F (72 degrees C), about 1 hour. Serve hot or cold in slices.

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.