We made it to my favorite season, yet I’m getting the feeling that Mother Nature has skipped over the best parts and headed straight to the cold weather! I’ve armed myself with my warmest hoodie sweatshirt, Smartwool socks and one of my favorite meals – polenta with mushrooms to break that chill! Keep Reading!
Already hungry with nothing prepared for dinner, and unmotivated to make a trip to the grocery store because it’s close to Thanksgiving and they are filled with frantic shoppers wheeling carts around in a hectic fashion. I turned to my cupboards, freezer and fridge, which had the possibility of leading to goodness or grossness.
Pretty name, fluttery edges and melt in your mouth goodness. Let me introduce to you the lovely Chanterelle Mushroom. The Chanterelle is only found in the wild. Cultivation has proven unsuccessful which makes these mushrooms extra special. They have a nice meaty texture and are best served in a wine reduction.
My personal rendition of chanterelles in a shallot, garlic, butter and red wine reduction with fennel and frisee over egg noodles.
Fresh Egg Noodles
In a saucepan melt butter and saute garlic and shallots until soft. Add red wine and reduce heat to a simmer. Add chanterelles to garlic/wine reduction and simmer until cooked. Add sliced fennel to the chanterelles and bring to warm, retaining their crunch. In a separate pot, boil water to cook egg noodles until tender.
Serve on a platter beginning with a bed of egg noodles. Drizzle the chanterelle and wine reduction over the noodles and top with chopped frisee. Fresh ground pepper and salt to finish.