Delicious Wild Mushroom Recipes

From two of Oregon’s best chefs come two recipes to liven up your wild fungi

Chanterelle mushroom ragout from Chef Stephanie Kimmel of Marché in Eugene, Ore. (Courtesy Marché Restaurant)

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3 tbsp unsalted butter
1 large shallot, minced
½ pound chanterelles, brushed clean & roughly chopped
1 cup crème fraiche
3-4 sprigs fresh thyme

Melt the butter in a large skillet over medium heat, add shallots & sauté until they’re soft, 2 minutes or so. Add the chanterelles & sauté over medium heat until the mushrooms release their liquid, then that liquid cooks off, about 8 minutes.

When the liquid from the mushrooms has cooked off, add the crème fraiche & thyme and continue to cook until the crème fraiche has reduced by about half. Season with salt & freshly ground pepper to taste.

Yields 8 portions as a sauce for salmon, or 4 for pasta.


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