Thursday, August 20, 2009
The Pacific Golden Chanterelle, or Cantharellus formosus if you’d prefer, is one of the most commonly foraged mushrooms. They are easy to find in the moister parts of Pacific Northwest and in season from early summer until late fall. If you are planning a weekend foraging trip, find a few to make this recipe.
Mushroom Cream Sauce
1 teaspoon olive oil
3 tablespoons butter
3 cloves garlic, minced
1 shallot, diced
2 pounds chanterelles (or morels in early spring), roughly chopped
1 cup cream
Freshly ground black pepper
Crushed red pepper flakes
1. Heat a nonreactive pan over medium heat. Add olive oil and butter. When butter is melted, add garlic and shallots and cook until soft.
2. Add mushroom and sprinkle with salt. Stir and sauté until mushrooms are well cooked.
3. Add enough cream to cover mushrooms halfway (add more if necessary). Stir and cook until sauce is thickened.
4. Add salt and peppers to taste. Pour sauce over pasta, rice, polenta or potatoes, or just enjoy it with bread.
Kathryn Juergens, sales and marketing associate
Images from Mushrooms of the Pacific Northwest
Recipe from Northwest Vegetarian Cooking, available May 2010