Another exotic recipe I found, which I will definitely give a try 🙂
- 1 cup chicken broth
- 1/2 pound chanterelles, minced
- 1/2 cup (1 stick ) butter
- 1/2 teaspoon salt
- 1 cup unbleached all-purpose flour
- 3 eggs
Heat the chicken broth in a heavy medium saucepan. Add the chanterelles, butter, and salt and allow to come to a boil. Stir in the flour, mixing constantly until the mixture is smooth and almost leaves the sides of the pan. Remove from the heat. Beat one egg at a time into the mixture. Drop tablespoons of the dough onto a buttered cookie sheet, spacing the spoonfuls about 2 inches apart. Bake in a preheated 450º oven for 15 minutes or until firm and golden. Cool the puffs on a rack.
Chanterelle puffs are a light and elegant party food. Serve them with a white wine such as traminer, riesling, or sauvignon blanc.
Sauté chanterelles in olive oil and butter; season with salt, pepper, and garlic.
Then choose one of the following:
- garnish the top of a wild mushroom risotto or polenta with them.
- stir them into a pilaf of farro, buckwheat, or wild rice.
- tuck some into an omelet, along with chopped parsley or chives.
- toss them with sautéed green beans.
- add some to a melted Gruyère sandwich on sourdough.
- serve them on toasted peasant bread for an easy appetizer.
Bon appetit 🙂