Showing posts with label chanterelles. Show all posts
Showing posts with label chanterelles. Show all posts
Friday, September 13, 2013
SAUTÉED VEGAN "CHIKN" WITH CHANTERELLE MUSHROOMS AND PEARS IN WHITE WINE
Chanterelle season is here on Denman Island-- always eagerly awaited. Here are some of the beauties on the cutting board:
Night before last I needed to make a quick meal for the two of us, and I had chanterelles waiting in a bag in the fridge, and some of my neighbor's pears needing to be used. I thought pears and chanterelles (with some fresh tarragon from the herb garden) would work well together with a mild, slightly creamy white wine sauce, so this is what I came up with. It was delicious on rice with some homegrown pattypan squash sauteed with tomatoes and peppers. (I would ordinarily use brown basmati, but I had already-cooked white basmati that just need to be heated up, so that's what's in the photo.) Lucky me-- I get the leftovers for lunch today!
Printable Recipe
BRYANNA'S
SAUTÉED VEGAN "CHIKN" WITH CHANTERELLE MUSHROOMS AND PEARS IN WHITE
WINE
Serves 4
3 cups
reconstituted Soy Curls® (see here for
info on Soy Curls® and how to reconstitute)
OR 16 ounces [450 g]
low-fat vegetarian chicken substitute strips (Gardein; Yves;
Morningstar Farms; Lightlife; or President's Choice)
2 tablespoons fresh, chopped tarragon, OR1/2
tablespoon dried tarragon
freshly-ground
black-pepper to taste
1 1/2
tablespoon unbleached flour
2
tablespoons vegan butter (try my homemade palm oil-free vegan "Buttah")
8 oz. firm
but ripe pears, peeled, pitted and thinly sliced
6 oz.
chanterelle mushrooms, cleaned and trimmed and sliced 1/4” thick
1 medium onion, chopped
3 cloves of
garlic, minced
2/3 cup dry white
wine (can be non-alcoholic)
1 1/2 cups
vegetarian chicken-style broth (see here for info on
broths- I used Better Than Bouillon Vegan No-Chicken broth base)
3 tablespoons
unflavored, not-too-sweet nondairy creamer, such as So Delicious Original
Coconut Milk Creamer
GARNISH:
Chopped
fresh chives or parsley
In a medium
bowl, toss the Soy Curls® or alternative with the tarragon, freshly-ground
black-pepper to taste, and the flour.
In a large
(12”) non-stick skillet, melt 1 tablespoon of the vegan butter over high
heat. When it’s hot, add the strips and sauté them briefly, just until
they start to brown. Remove them from the pan and set aside.
Add the
remaining vegan butter 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.
Add the
onions and garlic back to the pan and sauté without fat (what I call
“steam-frying”) over high heat, squirting a bit of water into the pan to keep
them from sticking and burning. Keep them moving! When they soften
a bit, pour in the wine and cook over high heat until the wine is reduced to a
few tablespoons. Add the broth and cook over high heat until this is
reduced to about half.
Add the “chicken” strips and the chanterelles back to the
pan, along with the pear slices and simmer briefly over low heat. Add the
creamer to the sauce, stirring well. Taste for seasoning and serve
immediately over steamed brown basmati rice or quinoa, or with crusty bread.
Enjoy!
Thursday, September 17, 2009
CHANTERELLES ARE BACK! A FRENCH RECIPE TO SHOW THEM OFF
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:
BRYANNA'S SAUTÉED VEGAN "CHICKEN" STRIPS WITH CHANTERELLES AND RED WINE
Serves 3
Serves 3
2 cups reconstituted Soy Curls® (see here for info on Soy Curls® and how to reconstitute)
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"), divided
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)
OR use 3 T. vegan mayonnaise (can be homemade GARNISH:
Chopped fresh chives or parsley
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"), divided
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)
OR use 3 T. vegan mayonnaise (can be homemade GARNISH:
Chopped fresh chives or parsley
In a medium bowl, toss the Soy Curls® or alternative with the tarragon, freshly-ground black-pepper to taste, and the flour.
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.
Add the onions and garlic back to the pan and sauté without fat (what I call “steam-frying”) over high heat, squirting a bit of water into the pan to keep the vegetables from sticking and burning. Keep them moving!
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..
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..
Add the “chicken” strips and the chanterelles back to the pan and simmer briefly over low heat. With a hand/immersion blender, whip the nondairy milk with the vegan mayonnaise or tofu until smooth like cream. Add this (or the creamer, instead) to the sauce, stirring well. Taste once again for seasoning and serve immediately.
Enjoy!
Friday, August 31, 2007
CHANTERELLE TIME AGAIN!
Fresh chanterelles picked on Denman Island.
Since this has been a mixed-bag of a summer, with lots of rain interspersed with heat, chanterelle mushrooms are popping up all over, except in our area (some years we get some, and other years, nothing). Our friends Jane and Matzuki have the "motherlode" of chanterelle patches and, fortunately for us, pick more than they can use! They share lots of their bounty with us! (I saw them for sale online for $25 a lb.!) I use them in risotto and sautes, and I slice mounds of them and cook them in oil in a hot oven in a large baking pan to freeze for later use. But one of our favorite uses for chanterelle mushrooms is in classic Mushroom and Barley Soup, which we had last night for dinner, and again for lunch today.
(BTW, 5 medium chanterelles, or about 3 oz., contains only 25 calories and 3 g of protein.)
Printable Recipe
BRYANNA'S CLASSIC MUSHROOM AND BARLEY SOUP (You can make this with other mushrooms, too!) A WW CORE PLAN-COMPATIBLE RECIPE
serves 8
Adapted from my book "The Fiber for Life Cookbook".
This is a very rich-tasting soup, very comforting. It’s one of my absolute favorites. This version is a typical Eastern European variety, but you can add a few cooked beans or slivered tofu for extra protein, if you like. I have streamlined this recipe from the book a little.
1/2 oz. dried boletus or porcini mushrooms, broken up
2 T. olive oil
1 large onion, thinly sliced
2 stalks celery with leaves, chopped
1/4 c. parsley, chopped
2 carrots, scrubbed and diced
3-4 cloves garlic, chopped
1 lb. fresh sliced chanterelle, crimini (brown button), or portobello (large brown) mushrooms
10 c. vegetarian "chicken" broth
1-2 tsp. Marmite,Vegemite or other yeast extract (or 2-4 tsp. dark or red miso)
1 c. pot barley (also called hulled barley)
OPTIONAL:
1 c. cooked or canned soybeans or black-eyed peas, rinsed and drained, OR 6 oz. firm tofu, cut into slivers
salt and pepper to taste
Soak the dried mushrooms in boiling water to cover for 1/2 an hour. Meanwhile, heat the olive oil in a large soup pot and saute the onion, celery, 2 T. of the parsley, carrots, garlic, and fresh mushrooms for about 5 minutes. Slowly add the broth.
Strain the dried mushrooms and reserve the water. Chop the mushrooms and add them to the pot along with the reserved water, barley, and yeast extract or miso. Add optional the beans or tofu, if using. Bring to a boil, then reduce heat, cover and simmer 1 hour. Taste for salt and pepper.
If the soup is too thick for your liking (it thickens up when cooled), just add some more broth.
Servings: 8
Nutrition Facts
Nutrition (per serving): 147.9 calories; 24% calories from fat; 4.2g total fat; 0.0mg cholesterol; 80.6mg sodium; 463.2mg potassium; 24.1g carbohydrates; 5.8g fiber; 3.2g sugar; 18.3g net carbs; 5.7g protein; 2.5 points.
Enjoy!
BRYANNA'S CLASSIC MUSHROOM AND BARLEY SOUP (You can make this with other mushrooms, too!) A WW CORE PLAN-COMPATIBLE RECIPE
serves 8
Adapted from my book "The Fiber for Life Cookbook".
This is a very rich-tasting soup, very comforting. It’s one of my absolute favorites. This version is a typical Eastern European variety, but you can add a few cooked beans or slivered tofu for extra protein, if you like. I have streamlined this recipe from the book a little.
1/2 oz. dried boletus or porcini mushrooms, broken up
2 T. olive oil
1 large onion, thinly sliced
2 stalks celery with leaves, chopped
1/4 c. parsley, chopped
2 carrots, scrubbed and diced
3-4 cloves garlic, chopped
1 lb. fresh sliced chanterelle, crimini (brown button), or portobello (large brown) mushrooms
10 c. vegetarian "chicken" broth
1-2 tsp. Marmite,Vegemite or other yeast extract (or 2-4 tsp. dark or red miso)
1 c. pot barley (also called hulled barley)
OPTIONAL:
1 c. cooked or canned soybeans or black-eyed peas, rinsed and drained, OR 6 oz. firm tofu, cut into slivers
salt and pepper to taste
Soak the dried mushrooms in boiling water to cover for 1/2 an hour. Meanwhile, heat the olive oil in a large soup pot and saute the onion, celery, 2 T. of the parsley, carrots, garlic, and fresh mushrooms for about 5 minutes. Slowly add the broth.
Strain the dried mushrooms and reserve the water. Chop the mushrooms and add them to the pot along with the reserved water, barley, and yeast extract or miso. Add optional the beans or tofu, if using. Bring to a boil, then reduce heat, cover and simmer 1 hour. Taste for salt and pepper.
If the soup is too thick for your liking (it thickens up when cooled), just add some more broth.
Servings: 8
Nutrition Facts
Nutrition (per serving): 147.9 calories; 24% calories from fat; 4.2g total fat; 0.0mg cholesterol; 80.6mg sodium; 463.2mg potassium; 24.1g carbohydrates; 5.8g fiber; 3.2g sugar; 18.3g net carbs; 5.7g protein; 2.5 points.
Enjoy!
Friday, September 29, 2006
CHANTERELLES AND AN EASY SAUTE
If we have an especially large haul of these lovely morsels, I clean, slice and oven-saute them in large baking pans, and then freeze them in 2 cup containers. This preserves their flavor the best, I think. (I don't really like them dried.) I often use these frozen chanterelles in my barley-mushroom soup (along with some dried porcini mushrooms), and in sautés like the following one.
Here is a recipe that I originally developed for my Vegan Feast newsletter last fall, using oyster mushrooms and my homemade seitan "chicken" cutlets, but it is equally delicious with my "Breast of Tofu"(which is in almost all of my cookbooks and the recipe is here), or frozen Chinese vegetarian "chicken" cutlets, instead of seitan, and chanterelles instead of oyster mushrooms.
Printable Recipe
BRYANNA'S VEGAN "CHICKEN" CUTLETS AND MUSHROOMS WITH SHERRIED CREME SAUCE
Serves 4
Forget that old recipe using canned cream of mushroom soup-- this vegan recipe is truly elegant. Serve with brown basmati or jasmine rice, potatoes, or eggless noodles.
Ingredients:
Your favorite vegetarian "chicken" cutlets for 4 servings (could be a Chinese variety, or Gardein or homemade tofu, tempeh or seitan "chicken" cutlets)
SEASONED FLOUR
1/4 cup whole wheat flour
1/2 tbs nutritional yeast flakes
1/8 tsp salt
1/8 tsp onion powder
pepper to taste
SAUCE:
1 green onion, chopped
8 oz chanterelle mushrooms, cleaned and thinly sliced
1/2 cup vegan "chicken-style"broth, for steam-frying
1/3 cup dry sherry
1/2 cup soy milk
1/2 cup extra-firm SILKEN tofu
1/2 cup mushroom broth OR vegan "chicken-style" broth
2 tbs chopped parsley
pinch nutmeg (freshly-ground, if possible)
salt to taste
freshly-ground black pepper to taste
several drops lemon juice
1/2 tbs cornstarch, dissolved in 1 tbs cold water or wine
Blend together the tofu and soymilk until very smooth, using a blender or hand
immersion blender. set aside.
Dredge the cutlets in the Seasoned Flour. Brown them in a large nonstick pan in the olive oil over medium heat. Remove the cutlets and add the green onion-- saute briefly. Add the mushrooms and steam-fry-saute adding the 1/2 c. broth as you stir.
Add the sherry and boil 1 minute. Add the tofu/soy milk mixture and the last 1/2 cup of broth. Add the parsley, nutmeg, a few drops of lemon juice and the dissolved cornstarch. Cook over high heat, stirring, just until it thickens a bit.
Taste for salt and pepper and serve immediately.
Nutrition (per serving): 451.5 calories; 15% calories from fat; 8.2g total fat; 0.0mg cholesterol; 1014.9mg sodium; 727.8mg potassium; 44.6g carbohydrates; 7.3g fiber; 3.2g sugar; 50.1g protein; Points 10.5
Enjoy!
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