Chanterelle and wild rice soup:
The textures of this soup are almost as good as the flavors.
1 Tbsp. olive oil
1 onion, finely chopped
1 pound Chanterelles, shredded
1/2 cup white wine
2 cups chicken or vegetable stock
1-1/2 cups evaporated milk
1 cup cooked wild rice (or blend of brown & wild rices)
ground black pepper to taste
Heat oil over medium heat. Add onions and mushrooms and saute. Gradually add wine. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add cooked rice, evaporated milk, and pepper, and simmer until heated through. Serves 4.
Another great recipe:
Chanterelles in the Oven
Serves 4 as a side dish
Easily prepared, this can be served as a side dish with baked chicken, a roast, or grilled fish. It can also be used as a sauce for pasta or rice.
Arrange the chanterelles in a buttered casserole dish. Cover with the chopped onion. Cover the dish and bake in a preheated 350º oven for 20 minutes. Remove the cover, add the broth and cream, and continue to bake without the cover for another 15 minutes. Do not allow the cream to boil. Adjust the flavor by adding salt and pepper. Serve with the parsley sprinkled on top.
ALTERNATE MUSHROOM: Hedgehog Mushroom, Milky Caps
The enchanting Chanterelle by Devon Winter
Click on the link below for a great article and recipes -
You may read it at http://www.backwoodshome.com/articles2/winter101.html