Chanterelle mushrooms

AZRP · December 2007

A new grocery store had its grand opening near me last week. They brought in a lot of items that I doubt they will stock regularly, one of them is chanterelle mushrooms. At $49.99 per lb., I just had to try them, kind of like buying a Thanksgiving turkey for twenty times more than its worth. Anyway, two mushrooms cost $12, so I took them home, sliced them, and sauteed them in butter. I had planned on eating them as a side to my steak, but they were so tasty, I ate them right out of the pan. Anybody else have any experience with these things? -RP

AlaskanC · December 2007

AZRP,[p]I am NOT going to buy any. [p]Nice try..... lol....

stike · December 2007

<p />AZRP,
used them (with a bunch of other mushrooms) for this mushroom lasagna.[p]
good stuff[p]got the recipe from the barefoot contessa[p]Mushroom Lasagna
-Barefoot Contessa[p]Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds wild mushrooms
1 cup freshly ground Parmesan
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

AZRP · December 2007

stike,
Man, that really looks good! -RP

AZRP · December 2007

AlaskanC,
Have you tried the thermometer yet? -RP

AlaskanC · December 2007

AZRP,[p]Yep - I love it!! I have to turn it off though when it won't stop saying "it's almost done!". Its cheerful the first time "she" says it, but after about the 20th time I can't take it any more!! lol[p]Hey - I just found out that chanterelle mushrooms grow up here! I'll have to look next fall and see if I can find some.

Dover_Gal · December 2007

AZRP,
Chanterelles are called steinpilz if I remember correctly, in German. Our local little "kneipe" or cafe had a chef who loved these and used to have a mushroom week when they were at their peak. They are wonderful.

Chanterelle mushrooms

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