Posts tagged chanterelles

A Walk in the Woods Yields a Mushroom Frittata

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Chanterelles and boletes, trimmed and ready

We found quite a few chanterelles and boletes on our morning walk, one bolete was the prized “penny bun” and a good size too.  I trimmed them, caramelized a vidalia onion and sauteed the mushrooms until they released their liquid and browned a little.  I added fresh thyme and spread the mixture evenly in the pan.  I added salt and a small glug of water to five eggs, beat them with a fork until creamy then spread them over the mushrooms in the pan.  I cooked them on the stove top on low heat until I saw the edges start to harden then finished it off under the broiler (this ensures a tender interior without the trauma of trying to turn it over in the pan).

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Yum!

We rounded off our lunch with a slice of a lemon/ginger/rhubarb pie which I had brought from home.  I gave the recipe for this pie in my July 25, 2016 post on this blog.

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First Chanterelles of the Season!

Here's the initial haul, unadulterated and ready to be cleaned.

Here’s the initial haul, unadulterated and ready to be cleaned.

Facebook friends will know that we found Chanterelles on our morning walk around Ocean Point, here in East Boothbay.  I just happened to notice them along side the road and then we checked some of our secret spots from previous years and found enough for a lovely mushroom tart, which we had for supper (having gorged ourselves at lunch at a local restaurant with one of our neighbors…shhh!)  I can’t begin to say how satisfying it is to enjoy something foraged from the wild.

 

After cleaning, we had about $20.00 worth, if you could even find them in a store.

After cleaning, we had about $20.00 worth, if you could even find them in a store.

Here's the tart.  I used frozen puff pastry and a simple mixture of the mushrooms, Vidalia onions, Swiis and Parmesan cheese, chopped dill and a dash of vermouth.

Here’s the tart. I used frozen puff pastry and a simple mixture of the mushrooms, Vidalia onions, Swiis and Parmesan cheese, chopped dill and a dash of vermouth.

Yum!!

Yum!!

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Chanterelles and a Chanterelle Frittata

These golden Chanterelles were nestled in the leaves to the side of a path on our favorite walk

These golden Chanterelles were nestled in the leaves to the side of a path on our favorite walk

[Don’t collect wild mushrooms unless you have an expert with you or are experienced!!!]

We usually take a walk everyday when we are in Maine and today, as we were walking along a wooded path where we often pick blackberries, I spotted a few spots of buttery yellow off to the side.  At first I thought they were leaves but they were too yellow and I realized I had found some Chanterelles.  These are among the choicest of wild mushrooms we find in Maine.  Our search image re-set from blackberries to Chanterelles, we began looking as we walked and soon had enough for a breakfast frittata.

All cleaned and trimmed, ready for the saute pan.

All cleaned and trimmed, ready for the saute pan.

I cleaned them and then sautéed them in butter.  To make the frittata, I first sautéed some onions then added the already sautéed Chanterelles.  I used five eggs (two for each of us and one for the pan), whisked the eggs with a tablespoon of cold water, a teaspoon of fresh thyme and some salt and poured them over the mushroom-onion mixture.  I sprinkled grated Swiss cheese over the top and cooked it very slowly until the edges were showing signs of cooking.  I then ran the pan under the broiler until the frittata puffed and turned a light golden brown.  Because I didn’t want to mask the flavor of the Chanterelles I was sparing in my seasonings, using a mild cheese and just a bit of herb.   The rich buttery mushrooms have a woodsy, sort of fruity taste and we wanted to savor every bite.

Yum!

Yum!

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