Hello Recipe Club,

This week is all about wild mushrooms. They are available year round in dried form and seasonally fresh. There are many sources available including our sponsors listed below. Clicking their link will take you to a chart for fresh wild mushroom availability. Today's mushroom, the Chanterelle, can be found in the cooler months from late August through springtime in many parts of the country.

Chanterelle Mushrooms produce a fruity apricot flavored aroma. Gives an elegant color to sauces and the overall appearance of a dish. Chanterelles naturally go well with chicken, rabbit, veal, Cornish hen, quail and pheasant - whether used as a stuffing, a sauce component, or side dish.

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Cream of Chanterelle Mushroom Soup

Chanterelle mushrooms and half and half merge into a delicate, richly flavored soup that is ideal to serve to guests as it is elegant, yet can be made ahead. Only the quick and simple preparation is more appealing than the wonderful flavor.

Makes 4 servings

Ingredients:

4 tablespoons butter
1/2 cup finely chopped onion
1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
2 tablespoons flour
2 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Madeira
1/4 cup chopped fresh parsley

Preparation:

Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and sauté for 2 minutes. Add mushrooms and sauté 5 minutes, stirring often.

Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.

Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.

Source: Terri Pischoff Wuerthner, CCP

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Chanterelles for Breakfast

Makes 1 serving

Ingredients:

2 to 3 ounces fresh chanterelle mushrooms, roughly chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons white wine
1 slice bread
1 egg
1 tablespoon vegetable oil

Preparation:

Sauté the mushrooms and garlic in the olive oil for 3 to 4 minutes. Add the wine and simmer for one more minute.

Toast the bread in a hot griddle pan or in a toaster. Heat the vegetable oil in a pan and fry the egg for two minutes.

Serve the mushrooms on toast with the egg on top.

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Quail with Chanterelle Mushroom Salad

Makes 2 servings

Ingredients:

Sautéed Quail:

1 semi-boneless quail, cut in half
salt and pepper, to taste
1 tablespoon vegetable oil for cooking

Salad:

2 tablespoons sweet butter
2 ounces chanterelle mushrooms
2 teaspoons chopped shallots
1 ounce tomatoes, peeled seeded and chopped
1 ounce sherry vinaigrette (recipe follows)
1 cup baby salad greens
1 tablespoon ham, diced (a good black forest, baked ham)
1 tablespoon toasted walnut pieces

Sherry Vinaigrette:

2 ounces sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon chopped shallots
3 ounces extra virgin olive oil
salt and pepper to taste

Preparation:

Sautéed Quail:

Heat a sauté pan over medium-high heat. Add oil. Season quail with salt and pepper. Place skin side down and cook 1 to 2 minutes until skin is golden brown. Turn over and cook 1 to 2 minutes more. Reserve.

Salad:

Heat a medium sized sauté pan over medium-high heat. Add butter and melt (it will brown fast!). Add mushrooms and sauté for 1 minute. Add shallot and sauté briefly. Season to taste with salt and pepper. Add tomatoes and sherry vinaigrette, turn off heat. Meanwhile, place greens, ham and toasted walnuts in a mixing bowl. Add mushroom mixture and toss. Place on plate and top with quail.

Sherry Vinaigrette:

Combine all ingredients except oil and salt and pepper in a mixing bowl with a whisk. Slowly whisk in oil, season to taste with salt and pepper.