What's Tasty at Sigona's Farmers Market

December 14, 2011

In the Kitchen with Sigona’s featuring Wild Chanterelles

In the Kitchen with Sigona’s featuring Wild Chanterelles

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.

Pasta with Broccolini and Wild Chanterelle Mushrooms

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.

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