PAN SEARED GROUPER WITH ENGLISH PEA PUREE, CHANTERELLES, SUNCHOKES AND RAINBOW CARROTS AND MINNEOLA BUERRE BLANC
Steps:
- For the pea puree: Blanch the peas in boiling salted water until bright green, then drain, shock in ice water, then drain again. Cook the leeks and shallots in the clarified butter until translucent, then add the peas until warmed. Put the pea mixture in the blender, add the mascarpone and blend until smooth (the amount of cheese could vary depending on desired consistency). Chill puree until ready to serve.
- For the vegetables: Preheat the oven to 350 degrees F. Coat the carrots with olive oil and sprinkle with salt and pepper. Roast, covered, on a baking sheet until tender. Let cool, and then dice. Peel the sunchokes, placing them in water so they do not discolor. Slice, drain and saute over medium heat in clarified butter until tender, and then chill.
- For the grouper: Turn the oven temperature up to 400 degrees F. Heat a saute pan until hot, then add clarified butter and heat until hot. Sprinkle the fish with salt and pepper, then sear the pretty side of the fish until begins to brown, then transfer to the oven for 7 to 9 minutes. Do not flip or move fish. Remove the pan and add the whole butter, garlic and thyme.
- For the beurre blanc: Meanwhile, combine the wine, shallots, orange juice and thyme in a saucepan and cook until reduced by 95 percent (almost 1 tablespoon liquid remaining). Remove from the heat and whisk in the chilled butter to combine. Strain through a fine mesh sieve.
- To serve: Preheat a saute pan. Saute the mushrooms in some clarified butter. Add the other vegetables and warm, adding a small amount of stock if needed to prevent the vegetables drying out.
- Baste the fish with the melted butter and pan drippings. Arrange with buerre blanc on the bottom, then vegetables, then grouper, and garnish with pea puree.
RAGOUT OF PEAS AND CHANTERELLES
Provided by Melissa Clark
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Trim garlic head about 1 inch from top, exposing cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and wrap tightly with foil. Roast until cloves are soft and golden brown, about 1 hour. Unwrap, and allow to cool to room temperature. Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil. Set aside.
- Tear any large chanterelles into pieces, and reserve. In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes. Add chanterelles, and saute until tender, about 5 minutes. Add peas and a tablespoon of water if mixture looks dry. Cover pan, and cook over low heat until peas are just tender, about 8 minutes. Stir in roasted garlic mixture, and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 3 grams
CHANTERELLES ON TOAST
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.
Provided by Tara Parker-Pope
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
- Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
BLACK COD WITH CHANTERELLE RAGOUT
Provided by Cathy Whims
Categories Fish Mushroom Bake Low Cal Dinner Cod Family Reunion Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
- Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
More about "ragout of peas and chanterelles recipes"
10 BEST CHANTERELLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published Aug 12, 2021Category Recipe Roundup
- Chanterelle Toast. If you’re looking for a savory starter that you can whip up in 15 minutes or less, you must try this chanterelle toast. All you’ll need to make it are about two cups of chanterelles, some butter, salt, and heavy cream.
- Chanterelle Soup. This creamy, hearty soup takes only 15 minutes to make and is naturally vegan-friendly. Furthermore, despite its rich, complex flavor, you’ll only need eight ingredients to make it.
- Chanterelle Risotto. There’s something special about a dish that’s made with love, and that’s definitely the case with this chanterelle risotto. It’s the perfect meal to make for your loved ones, and they’re sure to appreciate the time and effort you put into it.
- Bavarian Chanterelle Mushrooms with Bacon. You can whip up this five-ingredient meal in less than 30 minutes. It’s the perfect low-calorie and low-carb dinner when you’re looking for something quick and easy.
- Chanterelle Mushrooms with Cream and Parmesan. A warm, creamy pasta all-in-one meal that’s ready in only 30 minutes? How can anyone say no to that?! This recipe makes enough to feed the whole family, and since it’s incredibly good and vegetarian-friendly, the whole family will probably even enjoy it – no matter their dietary needs.
CHANTERELLES AND FRESH PEAS WITH PASTA - REALLYGOOD.COM
From reallygood.com
Calories 356 kcalProtein 21 gCarbohydrates 44 gTotal Fat 14 g
POLENTA DUMPLINGS AND CHANTERELLE RAGOUT RECIPE
From eatsmarter.com
CHANTERELLE MUSHROOM RECIPES & MENU IDEAS
From bonappetit.com
DELICIOUS CHANTERELLE RAGOUT - BOSSKITCHEN.COM
From bosskitchen.com
CHANTERELLE RAGOUT (RECIPE IN ENGLISH)
From youtube.com
BAKED POLENTA WITH CHANTERELLES AND SAGE RAGOUT RECIPE
From surlatable.com
CHANTERELLE RAGOUT WITH HOMEMADE SPAETZLE - DELI-BERLIN
From deli-berlin.com
ROASTED PHEASANT AND VEGETABLES WITH SWEET AND SOUR …
From ricardocuisine.com
FRICASSEE OF CHANTERELLES RECIPE
From bonappetit.com
RAGOUT OF CHANTERELLES WITH RUOTE
From emerils.com
RAGOUT OF PEAS AND MORELS
From saveur.com
RAGOUT OF PEAS AND CHANTERELLES - DINING AND COOKING
From diningandcooking.com
NYT COOKING - CHANTERELLE MUSHROOMS RECIPES
From cooking.nytimes.com
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT RECIPE
From foodandwine.com
OUR FAVORITE CHANTERELLE RECIPES
From foodandwine.com
RAGOUT OF CHANTERELLES WITH RUOTE
From emerils.com
CHANTERELLE MUSHROOMS WITH TAGLIATELLE
From jocooks.com
You'll also love