I know you are very busy with videos but when you get a momement maybe you can do a recipe for chanterelle zharkoye (stew) or send me a link to one. My grandmother used to make it but she's long gone and I cannot seem to find anything decent on the web. Or more like I do find stuff, but then I am not 100% if it works and I do not want to chance it with $20 per lb mushrooms.This comment brought back many delicious memories because my Grandmother made a Beef and Chanterelle stew that was divine, and that I've never attempted. Here are some problems with chanterelles. They are at least $20/Lb. Most of the ones I see in stores are somewhat rotten (I guess not many people buy they and they sit around in the store too long). Even when I do buy them, they don't taste quite like the chanterelles do in Europe. Here they are more meaty, not as delicate as the ones I remember from my childhood. But in spite of all these drawbacks, when you can find them in good condition, their sweetness and apricot perfume are hard to resist. Yesterday's batch of chanterelles at Russo's looked particularly good and I got some to attempt to turn them into a stew.
Dear Anna, I know that this is not going to recreate your grandmother's dish, but at least I hope you won't feel that you wasted $20 for nothing.
How to clean chanterelles: Please ignore the "rule" about not washing the mushrooms. It's absolutely fine to wash them and dry on paper towels. You need to get all the grit out of them. Use a soft toothbrush to help you if necessary.
Note on stocks: I used a home-made brown chicken stock, but a beef stock or porcini liquid might be even better. To make porcini liquid, soak 1oz dry porcini in 3 cups boiling water for at least 30 minutes. Then drain through a fine mesh sieve lined with a damp paper towel.
Serves 4-6 as the first course or side dish
1 Lb chanterelles, cleaned
1 cup finely diced shallots (about 3 medium)
2 Tbsp butter
2 Tbsp olive oil (sunflower seed oil for a more authentic Russian taste)
2 Tbsp all-purpose flour
1/4 cup dry white wine
1 tsp tomato paste (optional)
3 cups home-made stock (see note above)
1/3 cup heavy cream (optional)
Salt and pepper to taste
- Cut medium chanterelles into halves, large ones into quarters, and leave really small ones whole.
- Set a 12 inch skillet with 1 Tbsp butter and 2 Tbsp olive oil over high heat. Add chanterelles and a pinch of salt, and cook about 5 minutes stirring once or twice. Before stirring, check one mushroom to make sure it is brown. Remove mushrooms to a plate and set aside.
- Turn down the heat to very low (on electric stove, keep the skillet off the heat until the burner cools off). Add shallots, another tablespoon of butter, and a generous pinch of salt. Cook stirring often until shallots are translucent and tender, about 5 minutes.
- Add the flour, turn up the heat to medium-low and cook stirring constantly for 2 minutes.
- Add the wine and tomato paste and stir constantly until everything is integrated and the mixture comes to a simmer.
- Add the stock and chanterelles. Turn up the heat and bring to a simmer stirring occasionally.
- Reduce heat to low, cover, and cook for 45-60 minutes or until the mushrooms are very tender and the sauce is desired consistency. If the sauce is too thin to your liking by the time mushrooms are done, uncover, turn up the heat, and cook stirring frequently until it thickens.
- Stir in cream (if using) and bring to a simmer. Serve.
Spoon into bowls and top each portion with a poached or sous-vide egg and chives.
Serve as a side dish to roast chicken, scallops, halibut, duck, or steak.
Eat as is with plenty of good bread for dunking into the sauce.