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.
A cutting board full, below, drying in the sun -- or 4 cups cut into pieces.
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.
Chanterelle Shrimp Pie, Fresh Curly Parsley, Brined Yellow Wax Beans and Pickled Jalopenos, both cold & both from the garden.
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.
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.
Chanterelle Shrimp Linguini (This is a repost of earlier this year that was deleted)
Simple ingredients.
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.
So I added the Shrimp on the plate, cooked separately and was pleased with how they worked together - being complimentary.
This is simple for as good as it is. I would favor heavy cream but half & half was all I had here.
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.
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.
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.
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.
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.
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.
The frozen ones you find in the stores arent bad but i go up to lake superior and net them myself i like to think they are better than the one you get from the store or atleast they are more fun to go and get than going to the store
Whoaaa! The Scallops have a great sear and look sumptous with the candied Chanterelles on them. Thanks for sharing, Jack!!
Will you share the recipe for how you did the candy caps that you put on top of the pudding. Are you using "candy cap mushrooms" or Chanterelles as a substitute? or putting candied Chants on top of a "candy cap mushroom pudding"?
Candy cap as in: Lactarius -- L camphoratus, L rubidus, L fragilis varieties ?
I've read that Candy Caps are sweeter after drying. Is this what you do?
Thanks!
sb, Candy Caps don't grow here so I bought some on line. They were L. rubidus. I just used a simple Cornstarch Pudding recipe : 2 cups milk, 1/2 cup white sugar, 3 tab.spoons cornstarch, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon butter. Heat milk till bubbles form on the edge of the pan. In a bowl combine sugar, cornstarch and salt and powdered Candy Caps [ about 2 or 3 dried caps ] ( I smash and grind them between 2 spoons ) Pour into hot milk a little at a time till mixture thickens. Do not boil.Remove from heat, stir in butter & vanilla. Pour into serving dishes and cool. I put plastic wrap over each bowl so a skin doesn't form on the pudding as it cools. Before serving sprinkle Candied Chanterelles over pudding.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Morel Mushrooms and Mushroom Hunting
273.7K posts
25.4K members
Since 2012
A forum community dedicated to Morel mushroom hunters and enthusiasts. Come join the discussion about collections, territories, recipes, identifications, harvesting, reviews, accessories, classifieds, and more!