Best 4 Tarragon Scented Chanterelles And Shallots Recipes
Tarragon scented chanterelles and shallots is a delectable dish that combines the earthy flavors of chanterelle mushrooms with the aromatic essence of tarragon. This harmonious marriage of flavors is sure to tantalize your taste buds and create a memorable culinary experience. With its vibrant colors and enticing aromas, this dish is a perfect choice for a special occasion or a delightful meal with friends and family. Whether you are a seasoned chef or a home cook looking to expand your culinary horizons, this article will guide you through the process of creating this exquisite dish, providing you with a step-by-step recipe and helpful tips to ensure success in your cooking adventure.
Check out the recipes below so you can choose the best recipe for yourself!
CHANTERELLE GRAVY WITH TARRAGON
At over $30 a pound, the chanterelle is a special occasion mushroom that has earned the nickname 'queen of the woods'. In this elegant pan gravy, aromatics like shallot and tarragon build flavor, butter and flour add texture, and the sweetness of Madeira balances the mushrooms' umami. Ladle it liberally on your turkey, then on toasted sandwich bread topped with a poached egg the day after.
Provided by Greg Lofts
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 35m
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Add shallot and mushrooms; season with salt. Cook, stirring occasionally, until tender and golden brown in places, 7 to 9 minutes.
- Add wine and boil until mostly evaporated, 1 to 2 minutes. Sprinkle evenly with flour; cook, stirring, until nutty and a golden-brown film forms on bottom of pan, 1 1/2 to 2 minutes. Add stock and bring to a boil, then reduce heat to low and simmer, stirring a few times, until reduced and thickened slightly, 7 to 10 minutes.
- Stir in tarragon and season with salt and white pepper. Serve, or refrigerate in an airtight container up to 3 days. Rewarm in a saucepan over medium-low heat before using.
CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS
Steps:
- In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough
- Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.
- Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
- Preheat the oven to 325 degrees F.
- Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.
FRESH CHANTERELLES WITH SHALLOTS
An easy Chanterelles with Shallots recipe
Categories Mushroom Onion Side Sauté Vegetarian Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes.
SCRAMBLED QUAIL EGGS WITH CHANTERELLES AND SHALLOTS
I never knew how great quail eggs were the quail eggs make a very different scrambled egg..creamy, rich, just special. Leave out mushrooms or use different ones, or use green onions or chives.. The thing is to not use something that will overpower their flavor, for this simple dish.
Provided by MarraMamba
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in pan and saute shallots and chanterelles until soft.
- Whisk quail eggs with cream,pepper and salt. place in pan. Scramble until done to taste.
- While eggs are cooking toast the bread. Not to well done, medium is just about right.
- Place toast on a plate and the scrambled eggs over it, Enjoy.
Nutrition Facts : Calories 216.6, Fat 19.4, SaturatedFat 10.7, Cholesterol 420.2, Sodium 153.6, Carbohydrate 4.1, Sugar 0.2, Protein 6.9
Tips:
- To clean chanterelle mushrooms, use a soft brush to remove any dirt or debris. Do not wash them with water, as this can damage their delicate flavor.
- If you can't find fresh chanterelles, you can use dried ones. Just be sure to soak them in warm water for 30 minutes before using.
- Tarragon is a key ingredient in this dish, so be sure to use fresh tarragon if you can. If you don't have fresh tarragon, you can use 1/2 teaspoon of dried tarragon.
- Use a heavy-bottomed skillet to cook the mushrooms and shallots. This will help to prevent them from burning.
- Cook the mushrooms and shallots over medium-high heat until they are browned and tender. This should take about 10 minutes.
- Be careful not to overcrowd the skillet when cooking the mushrooms and shallots. If you do, they will not cook evenly.
- Serve the tarragon-scented chanterelles and shallots immediately with your favorite sides.
Conclusion:
Tarragon-scented chanterelles and shallots is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. The earthy flavor of the chanterelles is complemented perfectly by the bright, herbaceous flavor of the tarragon. This dish is sure to impress your guests, and it's a great way to enjoy the flavors of the season.
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