chanterelle

chanterelle, pâtes, crème fraîche liquide, oignon, ail, persil, moutarde, poivre, sel

Pâtes À La Forestière (Chanterelles)

500 g de chanterelle fraîches

400 g de pâtes

cl de crème fraîche liquide

oignons émincés

gousses d'ail pressées

bouquets de persil haché

verres de moutarde de vin blanc

poivre

Pâtes à la forestière (chanterelles)

Faire revenir l'ail et les oignons dans une sauteuse dans de l'huile d'olive. 

Ajouter les chanterelles, les laisser dégorger en remuant régulièrement. 

Ajouter le verre de vin blanc et la crème. 

Rectifier l'assaisonnement, ajouter le persil. 

Creamy Chanterelle Mushroom Soup Recipe

chanterelle mushrooms,

chicken broth

butter, divided

shallots,

garlic,

flour

dry sherry or white wine

bay leaves

thyme sprigs, plus 1/2 teaspoon picked thyme leaves

salt and black pepper

vegetable oil

Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add mushrooms (except or garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.

Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.

Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add four tablespoons butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a chinois or fine mesh strainser. Season to taste with salt and pepper.

To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.

Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately.

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Top 2 chanterelle recipes from across the web

The most viewed chanterelle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pâtes À La Forestière (Chanterelles...

Creamy Chanterelle Mushroom Soup Re...

The most viewed chanterelle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine