Type what you have

Ingredients

• ✓ chanterelle mushroom
• butter
• butter
• tomato
• balsamic vinegar
• scallop

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
2. 2 Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

By maggie

Ingredients

• ✓ chanterelle mushroom
• olive oil
• garlic
• shallot
• cornstarch
• water
• zucchini
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
2. 2 Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.

By stella

Ingredients

• ✓ chanterelle mushroom
• butter
• shallot
• portobello mushroom
• crimini mushroom
• shiitake mushroom
• morel mushroom
• red wine
• beef demi glace
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes, or until sauce has thickened.

By Bill L

Ingredients

• ✓ chanterelle mushroom
• olive oil
• shallot
• garlic
• brandy
• thyme
• parsley
• salt
• pepper
• egg
• milk
• swiss cheese
• cream cheese
• bacon
• phyllo tart shell

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
3. 3 In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
4. 4 Bake in preheated oven for 15 to 20 minutes, or until filling is set.

By GOODHOOD

Ingredients

• ✓ chanterelle mushroom
• butter
• all-purpose flour
• sherry wine
• vegetable broth
• gorgonzola cheese
• salt-free seasoning blend
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
2. 2 Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

By SamnGoodSauce

Ingredients

• ✓ chanterelle mushroom
• butter
• olive oil
• onion
• garlic
• all-purpose flour
• water
• chicken bouillon
• bay leaf
• thyme
• white pepper
• nutmeg

Instructions

1. 1 Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.
2. 2 Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes.
3. 3 Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.

By LorraineMargaret

Ingredients

• ✓ chanterelle mushroom
• butter
• shallot
• salt
• black pepper
• olive oil
• chicken stock
• half-and-half

Instructions

1. 1 Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
2. 2 Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
3. 3 Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
4. 4 Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

By Diana71

Ingredients

• ✓ chanterelle mushroom
• butter
• bacon
• onion
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook bacon and onion until onion is soft and translucent and bacon is crisp, about 5 minutes.
2. 2 Add chanterelle mushrooms and simmer in the skillet until liquid has completely boiled off, about 10 minutes. Sprinkle with parsley and serve immediately.

By Marianne

Ingredients

• ✓ chanterelle mushroom
• bacon
• onion
• sour cream
• all-purpose flour
• salt
• black pepper
• flat leaf parsley

Instructions

1. 1 Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
2. 2 Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.

By Julia

Ingredients

• ✓ chanterelle mushroom
• butter
• garlic
• butter
• arborio rice
• vegetable broth
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
2. 2 Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
3. 3 Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.

By Christine M Cook

Ingredients

• ✓ chanterelle mushroom
• all-purpose flour
• paprika
• chicken breast
• butter
• salt
• black pepper
• chicken broth
• marsala wine
• tarragon

Instructions

1. 1 Stir flour and paprika together into a shallow dish. Remove and set aside 1 tablespoon of flour mixture for later use. Dredge chicken in remaining flour mixture to coat evenly.
2. 2 Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Melt remaining 4 tablespoons butter in the skillet. Cook chicken breasts in the melted butter until browned, about 3 minutes per side. Season with salt and pepper.
4. 4 Return cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour mixture, Marsala wine, and dried tarragon. Cover the skillet, reduce the heat to low, and cook until sauce is thick, about 20 minutes. The chicken should no longer be pink in the center and the juices should run clear. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

By Kelly

Ingredients

• ✓ chanterelle mushroom
• butter
• truffle oil
• onion
• shallot
• garlic
• button mushroom
• arborio rice
• white wine
• chicken stock
• heavy cream
• gorgonzola cheese
• black pepper

Instructions

1. 1 Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.
2. 2 Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.
3. 3 Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.
4. 4 Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
5. 5 Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

By Rebcamuse

Ingredients

• ✓ chanterelle mushroom
• potato
• olive oil
• salt
• olive oil
• pancetta
• king trumpet mushroom
• nameko mushroom
• shimeji mushroom
• sherry vinegar
• tarragon
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat. Arrange potatoes cut-side up.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 While potatoes are roasting, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
5. 5 Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
6. 6 Turn oven heat up to 425 degrees F (220 degrees C).
7. 7 Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to the oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
8. 8 Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil; toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ chanterelle mushroom
• potato
• butter
• sage
• mustard
• olive oil
• thyme
• onion
• salt
• white wine
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
2. 2 Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
3. 3 Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
4. 4 Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

By Soup Loving Nicole

Ingredients

• ✓ chanterelle mushroom
• black pepper
• butter
• dill
• sour cream
• potato
• kosher salt
• parsley
• lemon juice
• heavy cream
• onion
• butter
• black pepper
• salt
• pork cutlet
• water
• egg
• all-purpose flour
• canola oil

Instructions

1. 1 Heat oil in a 12-inch skillet over medium-high heat.
2. 2 Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.
3. 3 Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated and place in the hot skillet. Cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a serving platter and repeat with remaining cutlets, adding more oil to the skillet if needed.
4. 4 Add mushrooms to the skillet and season with salt and pepper. Cook, stirring often, until they release liquid and begin to brown, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice and season sauce with salt and pepper.
5. 5 Meanwhile, bring an 8-quart pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to the pot with sour cream, dill, butter, salt, and pepper. Cover pan with a lid and shake until potatoes are well coated. Transfer to a large serving bowl and season with additional salt and pepper.
6. 6 Pour sauce over cutlets and serve with dill potatoes.

By Mrs Kedney'

Ingredients

• ✓ chanterelle mushroom
• grapeseed oil
• spinach
• olive oil
• soy sauce
• butter
• heavy cream
• shallot
• ginger
• mirin
• white wine
• peanut oil
• sesame oil
• wasabi paste
• lime juice
• white sugar
• balsamic vinegar
• soy sauce
• black pepper
• salt
• bay scallop

Instructions

1. 1 Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
2. 2 Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes.
3. 3 Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth.
4. 4 Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce.
5. 5 Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
6. 6 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
7. 7 Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
8. 8 Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side.
9. 9 Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

By Silicon Valley Sous Vide