Wild Chanterelle and Garlic Custard Appetizers
Use Fresh or Frozen Chanterelles in this Delicious Hors d'oeuvre
Nov 2, 2009
Fall rains in the Pacific Northwest may bring an end to sunny summer days, but they also trigger the growth of wild chanterelles, a worthy trade-off. Properly prepared, chanterelles are one of the tastiest gourmet treats. The secret is preserving the delicate nature of the mushroom, and this recipe does just that.
Wild Northwest Chanterelles
Golden (Cantharellus cibarius), Pacific Golden (Cantharellus formosus) and White (Cantharellus subalbidus) chanterelles are the most common species of edible chanterelle mushrooms found in Washington, Oregon and California. In addition to being incredibly delicious, chanterelles are relatively easy to identify and to distinguish from inedible and toxic species.
Searching for and finding wild chanterelles in the midst of Northwest fall color is an experience not quickly forgotten. Discovering these beautiful golden mushrooms among fallen yellow leaves is similar to hunting Easter eggs, and far more rewarding.
Preparing and Cooking with Wild Chanterelles
Chanterelles thrive in old-growth fir forests, and are low-growing mushrooms found among deteriorating downed trees, fallen leaves and needles. Proper cleaning and preparation of chanterelles is key to enjoying them in cooked dishes.
Sauteeing chanterelles is one of the best ways to incorporate them into other dishes, and is also the most effective way to preserve them for future use. Sauteed chanterelles are delicious on toasted baguettes, stirred into scrambled eggs or in omelets and potato dishes. They can also be used to make a light custard appetizer that is a perfect first course for dinner.
Wild Chanterelle Custard Appetizer Recipe
The following recipe will serve four.
Ingredients:
- 1/2 cup sauteed chanterelle mushrooms
- 1 tablespoon roasted garlic
- 1 egg
- 1 egg yolk
- 1 cup heavy whipping cream
- 1/4 teaspoon salt
- Pinch of white pepper
- 1/4 teaspoon grated fresh nutmeg
Directions:
- Preheat oven to 300 degrees Fahrenheit
- Lightly butter four quarter-cup (4-inch) ramekins
- Cover bottom of ramekins with sauteed chanterelles
- Set the ramekins in a 9-inch square deep baking pan
- In a bowl, whisk egg and yolk, and mix in other ingredients
- Pour egg and cream mixture into each ramekin over chanterelles
- Place pan on oven rack and add hot water to pan until half way up sides of ramekins
- Bake 30-45 minutes, until a table knife inserted in the custard can be removed cleanly
- Remove from oven and serve warm, in the ramekins
The ramekins can be kept warm in the baking pan with hot water, but should be served warm, not cold. This delicate chanterelle custard is complemented with a chilled semi-sweet riesling or sauvignon blanc.
The egg and cream mixture can be prepared ahead of time, and for more servings. Store the mixture in a sealed plastic bag in the refrigerator for not more than three days.
Wild Chanterelles Make a Delicious Gourmet Appetizer
Chanterelles are as rewarding to eat as they are to find. Delicate and delicious, they call for equally delicate dishes like this custard appetizer.
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