Chantarelles with bleak roe and Jerusalem artichoke cream #119

When I was making the two previous posts I ended up with some leftovers and decided to try to combine them and it worked way better than expected. Fresh fried chantarells with a creamy puré of Jerusalem artichokes and some bleak roe turned out to be a great combination.

Chantarelles with bleak roe and Jerusalem artichoke cream

chanterelles

Jerusalem artichokes

cream

chives

butter

salt, pepper

white wine

shallots

Peel the artichokes and the shallots and fry them on medium heat in a pan for a few minutes, add salt, pepper and white wine and bring to a boil. Add water and some cream and let the artichokes simmer until cooked through. Once done remove the liquid and set aside and the blend the artichokes to a smooth puree. If it get´s to thick then thin it with the liquid.

Fry the chanterelles in butter and season with salt and pepper. Serve the artichoke cream with the bleak roe and the chanterelles, when serving add some sliced chives.

Chanterelle soup with Parmesan bread #111

Chantarelles are in season and besides serving them on toast or as a side to mets I also like to make a soup and serve them as a starter or light lunch, or like here served in a small cup like a tapas or an appetizer while sipping on a drink.

Chantarelle soup with Parmesan bread

fresh chanterelles
shallot onion
garlic
thyme
butter
black pepper
cream
salt
fresh bread
Parmesan cheese

Dice the onion and garlic, add butter to a pan and add the chanterelles, garlic and onion and fry until golden and they start to dry out. Season with salt, black pepper and thyme. Add water until the mushrooms are covered and simmer for about fifteen minutes.

Add a little bit of cream and bring it to a boil and then blend into a smooth soup, adjust the thickness with cream or water if necessary and season to taste.

For the Parmesan bread I just take a good fresh bread and grate loads of Parmesan on top and roast it in the oven until golden. Serve warm with the soup.

Chanterelles on toast with Parmesan cheese #104

Chanterelles on toast with Parmesan cheese

fresh chanterelles

white bread

parsley

garlic

thyme

butter

olive oil

shallot onion

salt, pepper

Fry the bread in butter until golden. Dice the garlic and slice the onion, chop the parsley rough. Fry the chanterelles in butter and olive oil with the garlic, onion and a little bit of thyme. Season with salt and pepper. When the chanterelles are done add the parsley. Put the chanterelles on top of the toast and grate some Parmesan cheese on top. Serve immediately.