Earthy Delights Recipe
http://www.earthy.com/
Black Trumpets a la PlanchaIgnore anyone who calls this mushroom the "trumpet of death." Not only is the black chanterelle edible, it is absolutely delicious. A relative of the golden chanterelle, it is crisp and firm. In soups and stews it is wonderful for both flavor and texture, and it is heavenly when sautéed, then simmered in a white sauce and served over toast points. Some people dry them, grind them into powder, and use them to flavor casseroles, gravies, and stews. We've decided to use ours to create a Spanish "ta
Ingredients:
2 Pounds fresh Black Trumpet mushrooms, (or 4-6 oz. dried Black Trumpet mushrooms, reconstituted)
4 Tablespoons butter
6 or 7 cloves of garlic, chopped
3/4 Cup chopped parsley
1 Cup dry white wine
Sea salt &
freshly ground black pepper to taste
Preparation:
Clean the mushrooms carefully, cutting off the dry ends of the stems. Cut them into 1/2 inch pieces.
Melt the butter in a skillet and sauté the garlic briefly, just until it starts to show a little brown.
Add the mushrooms and parsley and sauté over high heat for just a few minutes, until the mushrooms begin to release moisture. Stir constantly.
Add the white wine, the salt and pepper, and cover. Reduce the heat and simmer until the mushrooms are tender.
Serve in preheated, individual casserole dishes.
Directions:
Ignore anyone who calls this mushroom the "trumpet of death." Not only is the black chanterelle edible, it is absolutely delicious. A relative of the golden chanterelle, it is crisp and firm. In soups and stews it is wonderful for both flavor and texture, and it is heavenly when sautéed, then simmered in a white sauce and served over toast points. Some people dry them, grind them into powder, and use them to flavor casseroles, gravies, and stews. We've decided to use ours to create a Spanish "tapa." We put some Carlos Montoya into the CD player&.In Spain, the proper thing for self-respecting bars to serve is a hot tapas. Typically, it is used as "bar food" at the counter, or as an appetizer. Sometimes it is served as a light lunch with salad, wine, bread, and cheese. When made from mushrooms, tapas are served piping hot in individual casseroles with crusty bread.