My favorite part of cooking seasonally is the ability to enjoy foods that aren’t available year around. Peaches in August, strawberries in June, peak of the season citrus in December, and here in Oregon rainy Octobers mean chanterelles.
Have you had chanterelles before? They are a lovely orange mushroom that grows in the wet warmish fall months. I found a local picker who brought them right to my house. Talk about field to table. We had actually discussed about doing our own picking this year but we didn’t know where to go and heard pickers are possessive of their hunting grounds. Best not to tussle with them.
Chanterelles have a very rich, deep, meaty flavor. I have used them in risotto, stroganoff, and quiche so far this year. Oh and lets not forget just pan frying them for scrambled eggs. Seriously- go get your hands on some of these.
Last year my husbands favorite food cart created this gravy to serve to their clientele. Nathan begged for the recipe and, with a rough idea of what to do, he recreated it last year for Thanksgiving. Now it is a staple. I used to be a “my gravy must be smooth” girl but this tasty chunky gravy has won me over.
If you are lucky enough to score some of these tasties please whip up a batch of this gravy and smother the nearest batch of mashed potatoes in it. You wont regret it.
Chanterelle mushroom gravy (makes about 3 1/2 cups)
3/4-1 lb chanterelle mushrooms coarsely chopped
1 sprig of rosemary picked and chopped
2 finely chopped shallots
1/4 cup flour
3 cups chicken stock (or vegetable stock if you are going vegan)
3 tbs cup olive oil
Place a large saute pan over medium high heat and add 2 tbs olive oil. Once the oil is shimmering saute the shallots for 2 min. Add the mushrooms. Cook the mushrooms till they release their liquid and it has all evaporated, about 10 minutes. Add 1 tbs olive oil and rosemary. Season well with salt and pepper.
Meanwhile, in a separate container whisk the flour with 1/2 cup of chicken stock till smooth. Once you have seasoned the mushroom saute add the flour/stock mixture to the pan and stir well. Add the rest of the stock and cook till thick, about 10 minutes. Serve.