Thursday, September 17, 2009
CHANTERELLES ARE BACK! A FRENCH RECIPE TO SHOW THEM OFF
It wasn't a huge haul, but not bad considering our dry weather!
We went chanterelle hunting in the woods on a good friend's property yesterday. It was lovely walking in the woods! We saw very tall ant hills made of pine needles here and there, and something new for me-- "ant highways", as my friend called them. They were skinny little tracks about a 1/2-inch deep into the dirt, like a a very skinny bicycle tire had made the track, and if you bent down to look, you could see armies of ants busily traversing the forest floor via these "highways". Amazing!
The weather has been very dry for BC this summer, but we have had a couple of good rains lately, so we were hopeful that we might find some beauties in our friends' wood-- they have the "motherlode" of chanterelle hunting on their property. Our friend doesn't like them very much, and her husband (who does) is away, so whatever we found was all for us! We didn't find alot (it's early days yet), but they were some of the nicest-looking, clean, firm chanterelles I have ever picked!
When I got home, I cleaned them up and made this delicious dish, both elegant and low in calories, for our supper:
This is a vegan (and considerably lower-fat) version of a recipe from
OR 12 ounces [340 g] low-fat vegetarian chicken substitute strips (Gardein; Yves; Morningstar Farms; Lightlife; or President's Choice)
1 tsp dried tarragon
freshly-ground black-pepper to taste
1 tablespoon unbleached flour
1 1/2 tablespoons vegan buttery spread (try my homemade palm-oil-free vegan "Buttah")
12 oz. chanterelle mushrooms, cleaned and trimmed and sliced 1/4” thick
1/2 a medium onion, chopped
3 cloves of garlic, minced
2/3 cup dry red wine, can be non-alcoholic (I used an Australian Shiraz)
1 1/2 cups vegetarian chicken-style broth (see here for info on broths)
2 tablespoons nondairy milk
1 tablespoon silken tofu (OR use 3 tablespoons unflavored, not-too-sweet nondairy creamer, such as So Delicious Original Coconut Milk Creamer)
Chopped fresh chives or parsley
In a large (12”) nonstick skillet, melt the
vegan buttery spread
over high heat. When it’s hot. Add the “chicken” strips and sauté them briefly, just until they start to brown. Remove them from the pan and set aside.
Add the remaining vegan buttery spread and heat until melted. Add the chanterelles and salt lightly. Stir-fry them until they brown lightly. They should exude their juices and then evaporate most of them. Place the chanterelles in a bowl and set aside.
When they soften a bit, pour in the wine and cook over high heat until it is reduced to a few tablespoons. Add the broth and cook over high heat until this is reduced to about half..