We have Chanterelle Mushrooms here at My Fresh Basket this week for $9.99 a pound. Here’s some fun facts about these mushrooms and a tasty recipe to try with some fresh steaks.
-These golden fungi give off the aroma of apricots or peaches
-For unknown reasons, animals and insects do not eat these mushrooms- more for us!!
-Chanterelle’s are excellent baked, or sautéed in butter with onions
-Freeze chanterelle mushrooms, or dry them out to use as toppings on special dishes- they keep well!
Steak With Creamy Chanterelle Sauce: From The Daring Gourmet, www.daringgourmet.com
Serves 4 Prep Time: 5 Minutes Cook Time: 25 Minutes
4 8oz top sirloin, New York, or Rib eye steaks
Salt and pepper Sauce: 6 oz chanterelle mushrooms
1 tbs butter
2 tbs finely minced shallots
2 cloves garlic, minced
¼ cup white wine
1 cup heavy cream
¼ tsp dried thyme
½ tsp cracked black peppercorns
1 tsp chicken bouillon granules
Fresh parsley for garnish
- Carefully clean the mushrooms. Dryfry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
- Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat and cook, covered, for 15 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
- Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 35 minutes, or until desired doneness is reached.
- Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately. Recipe by The Daring Gourmet at https://www.daringgourmet.com/steakwithcreamychanterellesauce/