Chanterelles with creme fraiche
If you ever have an opportunity to do such a thing, I highly recommend it — but only if you can hook up with a seasoned mycologist. In addition to edible chanterelles, morels, portabellas, and porcinis, the forests also yield toxic varieties labeled with such ominous names as death cap, destroying angel, and Satan’s Bolete. As the old mushroomer’s creed goes: “There are old mushroom hunters, and there are bold mushroom hunters, but there are no old, bold mushroom hunters.”
Safe and tasty mushrooms are in season and stocked in your local market. I’m partial to chanterelles, since they bring back those fond memories of forest. These golden horns are fantastic sauteed in butter, served with poultry, or in a creamy wine sauce, such as in this recipe from one of my favorite cookbooks: Savoring France, by Georgeanne Brennan. And holy mother of God … it tastes good! A winner every time. It goes exceptionally well with roasted chicken. Add any remaining sauce to a little bit of olive oil for a creamy salad dressing.
- 1 pound chanterelles, washed and pat dried with paper towels
- 2 tablespoons grass-fed butter
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 3 or 4 sprigs of Italian parsley, minced
- 1/4 teaspoon freshly ground black pepper
- 4 ounces creme fraiche
- Cut chanterelles in halves or quarters. Leave small ones whole.
- Melt butter with olive oil In saute pan over medium heat. When butter foams, add chanterelles and salt. Stir to distribute the butter-oil sauce evenly. Cover and allow cook for about 10 minutes to brown mushrooms and allow their juices to release. Stir or shake pan occasionally.
- Stir in garlic, parsley, and pepper and cook uncovered for a minute or two, until the mushrooms glisten.
- Add the creme fraiche and increase heat to medium-high while stirring for a minute or so. The liquid in the pan should thicken as it blends with the cream.
- Serve hot.