In the Kitchen with Sigona’s featuring Wild Chanterelle Mushrooms
Chanterelle Mushroom Crostini
Ingredients
What you need:
- 1/2 lb. fresh Chanterelle mushrooms
- Sherry vinegar
- Sigona’s Fresh Press Extra Virgin Olive Oil such as Arbequina from Chile
- 1 1/2 tsp. dried thyme
- Salt and pepper to taste
- About 8 slices of a French baguette cut on the bias
- 1 clove garlic
- 1 Tbsp. chilled butter
- Freshly grated Parmigiano Reggiano cheese
- Optional: creamy goat cheese for spreading on crostini
Instructions
- Gently brush any dirt from the mushrooms using a pastry brush or paper towel. Slice the mushrooms into 1/4-inch thick pieces.
- In a medium bowl, mix together the sherry and olive oil, a couple tablespoons of each. Add the mushrooms, the thyme and season with salt and pepper. Toss the mixture gently to ensure the mushrooms are well coated. Allow to marinate about 10 minutes, stirring occasionally.
- Meanwhile, brush both sides of the bread slices with olive oil. You can put these in the oven to broil but I recommend using a stovetop grill or large sauce pan. Grill both sides just slightly over medium-high heat, just about 1 min per side. This makes the bread crispy on the outside and chewy on the inside…perfect for your crostini. Remove from the grill, lightly rub one side of each slice with the garlic clove and season with a bit of salt. Optional: Spread a bit of goat cheese over each crostini.
- Set a medium skillet to warm over medium to medium-high. Remove the mushrooms from the marinade, reserving the marinade, and add to the skillet. Cook, stirring occasionally, for about 7 minutes or until the mushrooms have released their liquid and reabsorbed it. Remove the mushrooms to a plate.
- Add about 3 tablespoons of the reserved marinade to the skillet and increase heat to medium-high. Allow the mixture to reduce for about 2 minutes. Add in the chilled butter and allow it to melt. Remove the pan from the heat and add the mushrooms, stirring to coat.
- Spoon the mushroom mixture onto the crostini. Drizzle any remaining marinade from the skillet over the crostini, top with Parmigiano-Reggiano and serve immediately.
Wild Chanterelles with Red Wine & Thyme
This simple and delicious way to enjoy Chanterelles allows for them to be used over a steak or piled on top of a toasted slice of baguette. Created by Carmelo Sigona.
What you need:
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided
- 1/2 lb. fresh Chanterelle mushrooms
- 1 small shallot, chopped
- About 1/2 tsp dried thyme, more to taste
- 1/4 cup red wine, such as La Honda Pinot Noir
- Salt and pepper, to taste
- 1 Tbsp. chilled butter, cubed
Directions: Gently brush any dirt from the mushrooms using a pastry brush or paper towel. Slice the mushrooms into 1/4-inch thick pieces.
Heat 1 tablespoon oil over medium heat in a skillet large enough for the mushrooms. Add the mushrooms and sauté for about 7 minutes, stirring occasionally, until they have released and reabsorbed their liquid. Remove mushrooms and set aside.
To the same skillet, add the remaining oil over medium heat. Add the shallot and thyme; cook, stirring occasionally, until shallot is translucent. Add the wine to the skillet, scraping up any brown bits. Allow mixture to cook until the wine reduces by half.
Stir in the cold butter, adding little cubes at a time, stirring as they melt.
Return the mushrooms to the skillet. Allow them to cook until reheated and have absorbed most of the wine sauce.
Use the mushrooms as topping for steak or other red meat, or even as a crostini topper.
Wild Chanterelle Mushroom Risotto
The Chanterelle mushroom is one of the most distinctively flavored mushrooms around. This dish is a delicious, comforting way to use Chanterelles — look for these mushrooms at a great price in our stores. Serves 2 to 4.
Ingredients:
- 2 Tbsp. butter, divided
- 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil, such as Arbequina from Chile
- 2 shallots, diced
- 8 oz. Arborio rice (for risotto)
- 1/2 cup dry white wine
- About 3 cups chicken stock
- At least 1/4 lb. fresh wild Chanterelle mushrooms
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and pepper, to taste
Directions: Slice the chanterelles into 1/4-inch thick pieces. Melt 1 tablespoon butter in a medium skillet over medium heat. Add the mushrooms and sauté until they brown, about 5 minutes. Remove from skillet and set aside. Chop them into smaller pieces, if desired.
Add the chicken stock to a small sauce pan over low heat.
In a large skillet or pot, add the olive oil and remaining butter over medium heat. When the butter is melted, add the shallot and sauté until transparent and just starting to brown.
Add the rice and stir until it is well coated and shiny. When it starts to sizzle, add the wine. Allow the wine to evaporate then start adding the stock, a ladle at a time (never drowning the rice), stirring constantly as you allow each addition to absorb into the rice before adding another ladle. When about half the stock is used, add the mushrooms.
Continue adding stock until the rice is cooked to al dente; soft, but not cooked through. You may not need all 3 cups of stock. The rice should not be completely dry, but with its own “sauce.”
Add in the cheese, season with salt and pepper and allow the mixture to sit for 3 minutes before serving. Top with more cheese, if desired.
Carmelo’s Wild Chanterelle Mushrooms with Locally-made Fettuccini Pasta
Chanterelles are a much sought-after mushroom, both for their flavor and their elusiveness. This is a quick dish I came up with that allows you to really taste the mushroom’s flavor. Add more mushrooms if you like. Serves 2 to 4
What you need:
- 1 pkg. fresh, locally-made fettuccini pasta from Saporito Fine Pasta (Available at Sigona’s)
- At least ½ lb. fresh, wild Chanterelle mushrooms
- 2 Tbsp. Sigona’s Fresh Press Arbequina Extra Virgin Olive Oil
- Salt and pepper, to taste
- 3 Tbsp. chilled butter
- 2 to 3 Tbsp. heavy cream
- 3 to 4 Tbsp. freshly grated Parmigiano-Reggiano or pecorino, plus more for topping
- For topping: fresh chopped parsley
Directions: Cook pasta according to package directions.
Meanwhile, clean mushrooms by wiping with a damp paper towel to remove any dirt or sand. Cut into ¼ inch slices.
Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook, stirring, until they soften and release their juices and absorb it back in. Stir in the cold butter and cream; cook about 1 minute. Add in grated cheese.
Set aside about ¼ of the mushroom mix and stir the rest into the cooked pasta. Add pasta to serving bowl and top with the remaining mushroom mixture. Top the dish with chopped parsley and cheese.
Pasta with Broccolini and Wild Chanterelle Mushrooms
Also known as the “Queen of the Forest” by foraging enthusiasts, the chanterelle is equally reveled in the kitchen by chefs worldwide. Be sure to clean them thoroughly before cooking. Serves 6. Courtesy of Polina Antonova of Caliblini Personal Chef Service.
Ingredients:
- 1 bunch broccolini, trimmed and cut into large pieces
- 2 Tbsp olive oil
- 8 ounces chanterelle mushrooms, sliced
- Salt, pepper
- 1 large clove garlic, minced
- 3-4 sprigs thyme, leaves only, plus a few whole thyme sprigs for
- garnish
- 1/2 cup white wine
- 12 ounces medium size short dry pasta, such as penne
- Shaved Parmesan, for serving
Directions: Plunge broccolini into a large pot of salted boiling water, cook until the stems are crisp-tender, about 5 minutes. Drain.
Heat olive oil in a large sauté pan over medium heat. Add mushrooms, season with salt and pepper. Cook until all liquid evaporates and mushrooms start to turn golden, 7-10 minutes. Add garlic and thyme, cook to soften garlic, 2-3 minutes. Add broccolini, sauté 2-3 minutes, stirring. Add wine, reduce heat to low, simmer 5 minutes.
Cook pasta according to package directions. Drain, add to the pot with the sauce, stir to cover pasta with sauce. Serve immediately.
Wild Chanterelle and Potato Tart
Serves 6. Courtesy of Polina Antonova of Caliblini Personal Chef Service.
Ingredients:
- 2 Tbsp clarified butter, or 1 Tbsp olive oil + 1 Tbsp butter
- 1 large potato, peeled, sliced into thin sticks
- 1 medium red onion, thinly sliced
- 12 ounces chanterelles mushrooms, sliced
- 1/2 cup milk
- 1/2 cup sour cream
- 1 clove garlic, minced
- 1 Tbsp flour
- Salt, pepper
- 1 sheet frozen puff pastry, thawed in the refrigerator
- 3 ounces cheese, such as Gouda, grated
Directions: Heat half of clarified butter or butter and oil in a sauté pan over medium-high heat. Add potatoes, cook, stirring, until golden, 5 minutes. Remove with slotted spoon. Season with salt and pepper. Add onions to the pan, cook until soft, 3-4 minutes. Remove. Add remaining butter (and oil) to the pan, add chanterelles, season with salt, cook until all the liquid evaporates and mushrooms start turning golden. Remove from heat.
In a small pan, bring milk and sour cream to boil, reduce heat to minimum, add garlic, whisk in flour, remove from heat. On a floured surface roll out puff pastry. Transfer to a round baking dish, press pastry to the bottom and sides of the dish, trim off excess. Pierce the bottom of the pastry with a fork in several places. Chill.
Preheat oven to 375 degrees. Layer potatoes on the bottom of the tart, then mixture of
mushrooms and onions. Pour in milk and sour cream mixture, top with cheese. Bake until cooked through and the top is golden, about 25 minutes. Serve hot.
Wild Chanterelle Mushroom Omelette with Fresh Herbs
Perfect for a quick dinner when you’re spending an evening alone. Serves 1. Courtesy of Polina Antonova of Caliblini Personal Chef Service.
Ingredients:
- 1 Tbsp olive oil
- 3 ounces chanterelle mushrooms, sliced
- Salt, pepper
- 1 Tbsp minced shallot
- 1 Tbsp butter
- 3 eggs
- 1 Tbsp mixed fresh soft herbs, such as parsley, tarragon, chervil,
- Chives
Directions: Heat oil over medium-high heat in a medium non-stick pan. Add mushroom, season with salt and pepper, cook until dry and beginning to turn color, 7-10 minutes. Add shallot, cook to soften, 1-2 minutes. Remove from pan, set to a side.
Add butter to pan, heat until hot but not smoking. Lightly beat the eggs in a bowl, season with salt and pepper. Pour eggs into the pan. When the bottom of the eggs sets, lift one side with a spatula, and tilt the pan to let the uncooked egg run under. Repeat until almost all eggs are set.
Add mushrooms and herbs to the center of the omelette, fold sides of the omelette over the filling, finish cooking to your liking. Serve immediately.
Grilled Chanterelles with Lemony Swiss Chard
Here’s a quick recipe you’ll enjoy, courtesy of Fast and Delicious Recipes. Chanterelles are beautiful and exquisite; it’s hard not to love them!
Ingredients:
- 7 tablespoons Sigona’s Fresh Press Extra Virgin Olive oil
- 1 lb. Chanterelle mushrooms; brushed clean using a paper towel or pastry brush
- 1 tablespoon freshly-ground black pepper
- Zest and juice of one lemon
- ½ medium red onion; thinly sliced
- 4 cups Swiss chard, cleaned, washed and spun dry
- Salt to taste
Directions: Preheat grill. In a large mixing bowl toss chanterelles, 3 tablespoons of Sigona’s Fresh Press Olive Oil and black pepper to thoroughly coat mushrooms. Spread evenly over grill or under broiler and cook, turning often every minute or so until softened and lightly browned about 8-10 minutes. Heat remaining 4 tablespoons extra-virgin olive oil in sauté pan and add lemon zest and red onion. Cook over medium heat until onion is soft and translucent.
Toss in Swiss chard and lemon juice and remove from heat. Greens should still be quite raw. Remove hot chanterelles and place over greens in a sauté pan. Return to high heat and stir gently. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt and pour mixture into a large serving bowl and serve immediately.
Sea Scallops with Wild Chanterelle Mushrooms
Serves 6. Recipe courtesy of Polina Antonova of Caliblini Personal Chef Service.
Ingredients:
- 2 Tbsp clarified butter, or 1 Tbsp olive oil + 1 Tbsp unsalted
- butter
- 8 ounces chanterelle mushrooms, sliced
- Salt, pepper
- 1 shallot, minced
- 1 large clove garlic, minced
- 2 Tbsp minced parsley leaves
- 1 Tbsp olive oil
- 1 pound sea scallops
- 1 cup baby arugula
Directions: Heat clarified butter, or butter and oil, in a large skillet over medium
heat. Add mushrooms, season with salt and pepper. Cook until all liquid evaporates and mushrooms start to turn golden, 7-10 minutes.
Add shallots and garlic, cook to soften, 2-3 minutes. Remove from heat, add parsley, mix, put to a side. Wipe the skillet, add olive oil, heat over medium-high heat. Rinse scallops and dry with paper towels.
Add scallops to the hot skillet, sear until just cook and start to turn color, about 2 minutes per side. Serve scallops on a bed of arugula, top with mushrooms.
Creamy Chanterelles over Fresh Pasta
I use the word “recipe” loosely here, it’s more of a suggestion where you can use your creativity. Enjoy! – Carmelo Sigona
Cook your favorite cut of pasta according to package directions.
Meanwhile, clean the Chanterelles (see this post for cleaning suggestions). After cleaning, sauté in extra virgin olive oil and/or butter… I like to use both. Use the olive oil first until the mushrooms release their water and it begins to evaporate. It’s important that you are patient and let the water evaporate as it will give more flavor and texture to the mushrooms. After the water evaporates, then add butter.
Next, remove the Chantrelles from the skillet and sauté your choice of shallots, onions or garlic. When they are cooked down a bit, put the mushrooms back into the skillet and sauté for a couple minutes more until flavors come together. For more flavor, add a bit of white wine or sherry and reduce by half.
Add cream and let reduce. It doesn’t have to be much, but it’ll add very rich flavor and thickness. This will thicken in about 3-5 minutes.
After sauce thickens, turn off the heat, reserve some of the sauce and add the cooked pasta to the pan. Add grated Parmigiano Reggiano (use the real deal) and toss. Move to a serving dish and top with some of the reserved sauce and sprinkle a bit more cheese to finish off the plate.
