The photo of the chanterelle mushrooms is one of the enticing things about this recipe. They are indeed beautiful. I was even able to find some. Of course, they are wildly expensive, so I decided to make this more of a mixed wild mushroom dish. I opted to use some fresh shitakes and a few crimini to replace a few of the chanterelles. This dish also requires napa cabbage and toasted hazelnuts.
To be honest, there are a couple of things I don’t like here – I hate organic napa cabbage because there are always bugs and things (this time no exception, bugs and a worm even, yuk!); and I really dislike the mess from toasting hazelnuts and removing their skins. I don’t know why, just one of those things. But, still, I moved forward. I have to say, the chanterelles are lovely mushooms though, aren’t they?
Once everything is prepped, the shallot is sautéed in a bit of olive oil, then the mushrooms are added for a short period of time – they finish off cooking in a bit of broth and a dash of soy sauce.
Finally the finely shredded napa cabbage is tossed in along with the chopped hazelnuts. It’s supposed to be finished with a bit of parsley as well..oh well.
This certainly makes for a lovely dish. It really reminds me of fall, and there’s an earthiness about it that is appealing. It was interesting too, because I actually had this as a main course, to really taste the different mushrooms.
So – the verdict? Despite using Penzey’s beef base in place of a bouillon cube, the sauce had a “packaged” taste to it that I didn’t really love. Also, I have to say that the $30.00/lb. chanterelles weren’t even my favorite in the dish, though certainly good. But the fresh shitakes were very good. Will I make it again? I don’t know, but the idea was really good, and something like this would certainly be fabulous served along side a perfectly cooked roast or steak. If you would like to see what other cooks thought of this recipe, you can check out their posts via our French Fridays with Dorie website.