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Crazy About Chanterelles!

November 23, 2009

The gloomy wet weather may be a bummer for your mood, but here is one thing Northwesterners can be happy about: Wet weather brings delicious Chanterelle mushrooms.


These fungi are known for have a fruity smell and a mildly peppery taste. A true Chanterelle mushroom has a bright egg-yellow color, as compared to the intruders, or “False Chanterelles,” which are more orange in hue and dark in the center. Be carefull not to fall for the price thinking you are purchasing a true Chanterelle mushroom.


In preparation for the season, here are a few great recipes to help you celebrate both reasons to party: Holidays and Chanterelles.




Chicken Pot Pies with Chanterelles

From Bon Appetite Magazine

For these pot pies, chef Scott Parker first brines and roasts the chicken. Then he collects the rendered fat to use in his homemade puff pastry. If you’re short on time, though, use purchased frozen puff pastry, thawed. Cut and bake following the directions for Chicken-Fat Puff Pastry. For ease of preparation, brine and roast the chicken and make the pastry the day before assembling the pies.



2 tablespoons olive oil

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 1/2 cups chopped onion

2 garlic cloves, chopped

2 large fresh thyme sprigs

2 bay leaves

1 teaspoon whole black peppercorns

16 cups water, divided

1/2 cup coarse kosher salt

1/4 cup sugar

4 cups ice cubes

1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry


1/3 cup milk

4 garlic cloves, peeled

1/3 cup water

3 tablespoons cornstarch

3 tablespoons olive oil, divided

1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped

3 cups 1/2-inch cubes peeled carrots

3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)

3 cups 1/2-inch cubes peeled white-skinned potatoes

2 tablespoons chopped fresh thyme

3 1/2 cups (or more) low-salt chicken broth

1 10-ounce package frozen peas, thawed

1 cup heavy whipping cream

4 teaspoons fresh lemon juice

3/4 teaspoon hot pepper sauce

1/2 teaspoon white truffle oil (optional)

Chicken-Fat Puff Pastry


6 2-cup ramekins or soufflé dishes



Heat oil in large deep pot over medium-high heat. Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes. Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes. Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add remaining 8 cups water and 4 cups ice cubes. Let stand until brine is cooled completely. Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.

Preheat oven to 375°F. Remove chicken from brine. Rinse chicken and pat dry; place in roasting pan. Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.

Transfer chicken to platter; cool slightly. Spoon fat from roasting pan into small container. Cover; freeze fat until firm; reserve for puff pastry. Discard skin and bones. Tear chicken meat into large bite-size pieces; reserve for filling. DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen. Cover and chill chicken.


Combine milk and garlic in small saucepan; simmer 2 minutes. Remove garlic from milk and chop finely; discard milk. Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.

Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl. Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme; stir 2 minutes. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer. Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil, if desired. Divide pot pie filling among six 2-cup ramekins or soufflé dishes. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Preheat oven to 375°F. Top each pot pie with 1 baked puff pastry round. Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.

Mushroom and Fontina Quiche

From Bon Appetite Magazine

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.


1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons (1/4 stick) butter

2/3 cup chopped shallots (about 3 medium)

5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved

4 large eggs

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg

1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided


Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Wild Mushroom and Spinach Stuffing

From Bon Appetite Magazine

Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational.


3/4 cup (1 1/2 sticks) unsalted butter, divided

1 tablespoon olive oil

1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)

3 cups chopped onions (about 1 pound)

2 cups chopped celery (4 to 5 stalks)

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh sage

2 tablespoons lchopped fresh thyme

1 5-ounce container or bag baby spinach leaves

12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)

2 large eggs

1 1/2 teaspoons fine sea salt

1 teaspoon coarsely ground black pepper

1 cup (or more) low-salt chicken broth


Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.

Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

3 Comments leave one →
  1. Dad permalink
    November 24, 2009 4:56 am

    Nice post girl. These are great suggestions especially at this time of the year. The pictures and ingredients make me want to roll up the sleeves and get a Pot Pie going.

  2. pdxsx permalink
    November 25, 2009 9:45 pm

    Well done, Brooke!


  3. March 6, 2010 11:51 pm

    Sweet write up.. keep on posting these great blog posts! I will be subscribing to your rss 🙂

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