This recipe came about after a great chanterelle
foray and a
previous duck dinner.
Ingredients:
2-Tbl spoons extra virgin olive oil
1-pound fresh Chanterelles (C. cibarius) Substitute fresh
Shitakes and
some dried Chanterelles.
1-medium Vidalia or Bermuda onion coarsely chopped.
2-left over Duck legs*
1-Korean Mellon or other sweet firm white or green melon such as Honey
Dew (1-2
cups) half-inch dice.
2-Tbl spoons light Miso dissolved in a half cup of warm water.
2-Tbl spoons Brandy or Cognac
2-Tbl spoons Heavy Cream opt.
Fresh chopped Parsley and/or Basil
Chop onions and melon as directed, set aside.
De-bone and chop Duck leg and thigh meat with skin, set aside.
Minimally chop Chanterelles.
Measure other ingredients, set aside.
Chop fresh herb garnish, set aside.
Set a large skillet over medium heat and add oil when skillet is warmed
up.
Add onions cook for about a minute. Add Duck and continue to stir for
two
minutes.
Add Chanterelles and cook briefly until fragrant. Increase heat and add
dissolved miso.
Reduce dissolved miso by half. Reduce heat to medium add brandy and
melon
stirring until melon is just cooked but not mushy. Add optional cream
to
thicken if desired. Add Fresh herbs and adjust seasoning.
Serve with saffron rice or prepared yams or
sweet potatoes or a yellow squash dish. Green salad and/or fresh green
vegetable.
* My duck was Asian style - done over charcoal and lightly glazed.
This recipe was created on the fly at the NEMF
2005 Mushroom
Iron Chef event.
Ingredients:
2-Tbl spoons extra virgin olive oil
1-pound (or more) fresh Lactarius corrugis (and or) volemus.
1-medium Spanish or Bermuda onion coarsely chopped.
½ pound boneless pork butt finely chopped
1- Mango (not over ripe) half-inch dice.
1 cup of mixed green and yellow summer squash half-inch dice.
2-Tbl spoons light Miso dissolved in a half cup of warm water.
2-Tbl spoons dry Marsala
2-Tbl spoons Heavy Cream opt.
Salt and Pepper to taste.
Chop onions, mango and squash as directed, set aside.
Finely chop pork butt, set aside.
Coarsely chop Lactarius, 1 ½ inch.
Measure other ingredients, set aside.
Set a large skillet over medium heat and add oil when skillet is warmed
up.
Add Pork and sauté vigorously for about a minute over high heat.
Lower heat to
medium add onion continue to sauté for two minutes.
Add Lactarius, raise heat to high stir and toss for two minutes. Add Squash, Mango and dissolved miso,
continue to stir and toss.
Reduce dissolved miso by half, add Marsala, stir thoroughly. Add
optional cream
to thicken if desired, salt and pepper to taste.
Serve with glazed carrots / parsnips or sautéed small red potatoes and very fresh green beans.