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Discussion Starter #1 (Edited)
Chanterelle Shrimp Pie
This is a variation yesterday, of Jack's superb Crawfish Chanterelle Pie he shared 3-4 years ago.
First: Chanterelles, enough to be choosey.

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A cutting board full, below, drying in the sun -- or 4 cups cut into pieces.

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Above: Shrimp, raw, cut into bite sized pieces, Chanterelles, Chicken stock, onions, garlic, fresh corn cut off the cob, corn starch, cream, fresh parsley and spices (smoked paprika, cyanne, salt & pepper)

Everything is sauteed/cooked 3/4 before putting into the shell to bake further and crust is baked before filling. Finished Pie cooling down, below.

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Chanterelle Shrimp Pie, Fresh Curly Parsley, Brined Yellow Wax Beans and Pickled Jalopenos, both cold & both from the garden.

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Happy Hunting Everyone.
 

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Discussion Starter #2 (Edited)
Chanterelle, Corn & Yellow Wax Bean Chowder
I've made this every year for 6 years and twice each year, the last three years.

Three main ingredients.
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The soup was a basic chicken stock with cream added at the end. 1/2 cup of white wine, onions, garlic. The Chanterelles were sauteed till they started to carmelize.

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Discussion Starter #3
Chanterelle Shrimp Linguini
(This is a repost of earlier this year that was deleted)

Simple ingredients.
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I chose to saute the chanterelles and prep the cream sauce separately form cooking the shrimp. Last time I did this recipe, I thought the Shrimp overpowered the Chanterelles and cream sauce.
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So I added the Shrimp on the plate, cooked separately and was pleased with how they worked together - being complimentary.

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Discussion Starter #4 (Edited)
Cold Pickled Chanterelles with Smoked Pulled Pork in Lettuce Wrap
Nice cold dish I did last year and am looking forward to doing again this summer.


Chanterelles, sugar & vinegar.

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Cooking below.
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You end up with a chilled, sweet and tart Chanterelles, below.
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It's a wrap, literally and figuratively.

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Just don't load it so much that you can't get your mouth around it!! Ha!

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Discussion Starter #5
Sherried Chanterelles on Toast with Eggs

This is simple for as good as it is. I would favor heavy cream but half & half was all I had here.


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Cook down till it thickens up some & put over toast, along side of fried eggs that can still run, cheese shreds, parsley and the cherry tomatoes from the garden got a dash of Parm/Romany Cheese.


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Discussion Starter #6
Sauteed Chanterelles with Salmon

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Ready to Saute in Butter.


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I like to get a little Carmelize on the Chants and liked it with the Charcoal grilled Salmon


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Discussion Starter #8
Chanterelle Scrambled Egg Wrap

Chants, tortilla wraps, eggs, cheese shreds and parsley.
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I put Mayo on my wrap (not shown). You can see everything on the tortilla, ready to warp it -- with one already done on the left.

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Discussion Starter #9
Chanterelle Pea Curry

Chanterelles drying in the sun.


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While the original recipe called for 12 different spices -- they amounted to being a Curry blend and I use Penzy's Sweet Curry which has no real Heat to it, yet lots of complexity.
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The unique item above, center bottom was Cashew Butter which I had and substituted for the Cashews which the recipe called for.
To me it was a complex yet satisfying taste -- served over rice.
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Discussion Starter #10 (Edited)
Chanterelle Breakfast - Scrambled Eggs, again

Chants and fresh green Onions and Parsley from the garden.


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The Nasturtiems are edible, with a peppery radish like taste.


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Discussion Starter #11
Chanterelles, Pickled & Cold

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Testing a few. Verdict: good. The chant taste remains after pickling, in my opinion.

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Discussion Starter #12 (Edited)
Chanterelle Vodka

Here, I've tried fresh and dried and I personally like using dried as I believe the flavor becomes more concentrated. So, I watch for Chanterelles with especially floral, apricot aroma, dry them and use them.


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Chanterelle Martini.
It took quite some experimenting (hick!!) to get the right flavor strength. The strength was quickly overpowering. So this goes back into how much is put into the Vodka to steep, to begin with.

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Discussion Starter #16
jg - Looks great . . . and I'm drinking a cold one as I write this. I have to admit that I've never had battered smelt. In the last year, I've seen them frozen in bags in a local grocery store, not fresh, though.

I hope those who posted on the previous Dinner Plate Page choose to contribute to this new one. Thanks for your contribution.
 
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