Grow and Gather shares chanterelle recipes

  • Sep. 6, 2010 10:00 a.m.

Submitted by Islands Foods-Haida Gwaii blesses us with a bounty of chanterelles; to harvest more than is needed for eating (or to not eat all that is picked) would be disrespectful. Every year in late autumn we dehydrate the mushrooms that weren’t eaten fresh and use them in soups and stews, rice, potato dishes, stuffing, or powdered and shaken over omelets and salads as a seasoning agent. Last year’s dehydrated mushrooms need to be used up quick, as fresh chanterelle season is upon us again.Chanterelle-crusted Salmon½ cup (approx) dried chanterelle or other mushroom piecesGranulated garlic or onion powder or flakesSalt and pepper1 lb wild salmon fillet or other fisholive oilCrumble the dried mushroom pieces by hand, with a rolling pin, or in a coffee grinder until the pieces are fairly fine but not totally powdered. Mix together with garlic, salt and pepper and place in a plastic bag or on a plate. Wash and thoroughly dry the salmon and cut it into serving sized portions. Rub all surfaces with a bit of olive oil; toss fish with seasoning in bag or dredge both sides through seasoning on plate. Heat a cast iron skillet until very hot then place the salmon on the pan skin-side down. Cook until the skin is brown and crisp and the salmon is cooked about 1/3 of the way up the fillet. Flip, and then cook the other side until lightly browned. Transfer to a plate to rest. Serve on a bed of zesty arugula or mixed baby greens from the farmer’s market and some steamed new potatoes. Serves 4.Fresh Chanterelle SoupMelt 2 tbsp butter in a pot. Add 2 tbsp flour; heat and stir until the mixture starts to change colour. Slowly add 6 cups chicken stock while continually stirring to avoid lumps. Allow the soup base to simmer on a very low heat.In another pan lightly fry a small onion, finely chopped, and minced garlic in 1 Tbsp butter. Add ½ lb chopped chanterelles and gently sauté for 6 minutes. Transfer the fried ingredients to the soup base. Stir in 2 tbsp chopped fresh flat-leaf parsley, ¼ cup light cream or milk, and salt and pepper to taste. Serves 4 with crusty bread fresh from the bakery.