Can’t ever say that I envisioned blogging about mushrooms…but here I am!! I have been experimenting a bit with Chanterelles and have found that they are pretty special! Why? Their distinct appearance, flavor and aroma give them a boost into the exotic category. And, taking it a step further, I found that my initial assumption that mushrooms were kinda a zero on the nutrition scale was completely wrong!
The chanterelle is loaded with vitamins B, E, D, and K. They also contain more protein than most vegetables and have trace elements of selenium, potassium and iron. Who knew??? Plus..they’re in season NOW!
If you happen to cross paths with these tasty little jewels, here’s a recipe you need to try. Perfect for entertaining..and easy, easy, easy!!
Chanterelle Mushroom Soup Shooters with Parmasan Crisps— recipe by www.Eatertainment.com
4oz finely diced onion
1 clove garlic, chopped
10 oz chanterelle mushrooms
1 medium potato, peeled and diced
3 cups chicken stock
Salt and pepper to taste
12 tsp freshly grated Parmesan
In a medium pan, melt 1.5 oz vegetable, oil, add onion and garlic, cook until transluscent, add chanterelles, and cook for 3 more minutes. Add potato and stock, cook until potatoes are very tender. ** You can add some cooking sherry for more flavor if you like! Puree the mixture and adjust the seasoning (I use my hand blender). Pour into shot glasses.
Parmesan Crisps–place spoonful of parmesan on parchment paper, bake in 350 degree oven until golden brown. Cool and use as a garnish on the soup
Apparently we aren’t the only ones enamored by these little jewels. Rob Feenie, the Food Concept Architect for the Cactus Club chain, appeared on CTV on the Marilyn Denis show and gave his take on Chanterelle Mushroom Rigatoni with Goat Cheese and Arugula…delicious! http://www.marilyn.ca/Cooking/segment.aspx/Daily/October2011/10_17_2011/MushroomPasta
Hope this has inspired you to embrace those ‘shrooms!!