Autumn in Portland is equal parts rain, sun, and sun showers. Perfect for mushroom hunting and — in a wet-then-dry autumn — chanterelles.
Hopefully you have your (carefully guarded) chanterelle patch in the Coastal Range. Me? I forage at the grocery store. I brought home some wonderful mushrooms and made two of my favorite, and mostly easy, chanterelle recipes.
Chanterelle Mushroom Soup and Instapot Chanterelle Mushroom Risotto.
(Insert mushroom emoji)
Instapot Chanterelle Mushroom Risotto
4 T unsalted butter (divided use)
3 T EVOO (extra virgin olive oil) (divided use)
2 medium sized shallots, finely chopped
2 c chanterelle mushrooms (1/2 cup chopped, the rest torn)
1 c arborio rice
1 c cup dry white wine
4 c chicken stock
1/2 cup (or more) parmesan cheese, grated or shredded
1 T salt or TT (to taste)
Chopped chives or parsley to garnish
Easy peasy. Set the pot to sauté, high, and heat half the OO. When it’s hot, add shallots and sauté till translucent. Add butter and the chopped mushrooms. When everything has a bit of color, add OO and/or butter if needed and add the Arborio rice. Stir until the rice is well coated. Deglaze the pot with white wine, reduce slightly and add chicken stock. Add a fat pinch of salt, seal the Instapot and cook on high pressure for 20 minutes. Remember, 20 instapot minutes equals 30 minutes of real time. The pot has to reach high pressure before the 20 min time clock begins ticking.
Here’s the fun part. For risotto, I release pressure manually when the Instapot is finished cooking. Hit the toggle, a shoot five-foot geyser of steam into the air… it scares folks but it gets the job done.
Unseal the pot and stir the risotto. It’ll be very loose. That’s good! Return the pot to a medium sauté, add the Parmesan and reserved mushrooms and check seasoning. Serve garnished with whatever herbs you have; chive, parsley, thyme, and more cheese.
Chanterelle Mushroom Soup
1 lb. chanterelle mushrooms
4 T. butter
1 yellow onion, diced
4 cloves garlic, minced
1/4 C. sherry
4-5 C. mushroom, vegetable or chicken broth
2 t. fresh thyme
2 t. fresh rosemary
1 C. heavy cream
Even easier. Sauté the onion. Add garlic, deglaze with sherry. Add mush rooms, herbs, and stock. Simmer for 30 minutes or so. Purée with a stick blender and check seasoning. Add cream and serve with fresh herbs (chives are my fav) and crunchy croutons or crostini.
Love Big and Eat Well.
Much love,
Nancy
