Back in the day when we used to send our film out to be processed occasionally the developers would send you back the wrong film. Once I got a little kid's birthday party's pictures, so I mailed them back. A person from the film company called me on the phone, (no texting, no emails) to inform me that they where having trouble locating my photos.
Could you describe what the pictures where of?
Fungus mostly, over turned trees with mushrooms growing on them, that kinda of stuff.
Oh, OK, we'll keep looking.
But, I know that guy dismissed the photos as nothing important. I never got my mushroom pictures. I guess not everyone is as in love with fungus as I am.
Fungus are neither a plant nor an animal!
Come on that is cool...
Well, you have to agree they are tasty and Chanterelles are the king of tasty mushrooms. It is a little early in the season for them, but soon you will see these beauties in your green market. Buy them, saute them in butter and just enjoy...
Or you can saute shallots, cabbage, and Chanterelles in olive oil, add some beef broth and soy sauce, and finish the dish with parsley and hazelnuts like those of us in French Fridays with Dorie did this week.
I enjoyed the cabbage mushroom combination. Beef broth and soy sauce are always good with mushrooms. I didn't find that the hazelnuts added anything to the flavor of the dish, and the parsley was not bad, but it didn't seem like the best choice of herbs for this recipe. Maybe bay leaf in the beef broth?
I served the Chanterelles with Napa and Nuts over a beef broth based risotto. (I needed to use up the carton of beef broth I opened.) This was a terrific vegetarian way to enjoy this recipe, though Dorie recommended it as a side with a roast, grilled meats or other carnivorous fare.
Here is the recipe for the Risotto alla Milanese. I cooked it without the beef marrow, but I'm sure that would have added a deeper flavor to the rice.
I am still enjoying my blogging break, walking along trails in the Adirondack mountains and salivating over wild mushrooms.
Enjoy your Labor Day
See you soon,
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
|Click here to see how the other Dorista's did.|
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