Chanterelle Sauce

I hear that Chanterelles are out there. I can’t find them yet. I’ve checked my patches in the mountains. Nothing yet, but reports indicate the findings are still closer to the coast.

by Richard Lyness

Cantharellus californicus. © Alan Rockefeller (from mushroomobserver.org)

Thus far, the best patch I’ve found is the $9.95/lb one at the Santa Cruz Costco. The chanterelles are there now, but may not be there for long. Still, it is a deal not to be missed.

If your patch, or Costco, has provided you with chanterelles, what should you do? You might cook a few small mushrooms with the meat on your grill. Or sauté your chanterelles with a little butter, olive oil and Hennessy XO cognac, a practice I learned from Bill McGuire).

Or, you might try a remarable treat I experienced this week at a wine maker dinner prepared by Ralph at Nonno’s in Redwood Estates. The main course was grilled lamb chops with a Zinfandel veal stock reduction with chanterelles. Wow!! A terrific treatment that is easy to do. You can do this!!

Objective:

Sauce/Garnish/Stuffing

Total Time:

Under an hour

Yield:

Varies

Suggested Mushrooms:

See code

Ingredients

Veal stock or low-salt chicken stock

Red wine to taste*

Garlic

Your favorite root vegetables

Flour (enough to thicken)

Cream to taste

A few capers, dill, and/or mint sprigs

* Of course, if you’re cooking fish you will want to use your favorite white wine to prepare the sauce (chardonnay works well)

Method

Start with the stock. If you don’t have veal, use homemade or low-salt chicken stock.
Add red wine, garlic and perhaps one or more diced root vegetables.
Strain the results and reduce until the sauce thickens (add a little flour if desired).
Now’s the time to add your chanterelles and simmer for a few minutes more.
Cream will be the finishing component, with an option to add capers, dill, mint or other flavoring agents you are fond of.

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