fricassee of chanterelles on smashed potato

September 19, 2014

fricassee chanterelles

I’ve decided that there should be a rule that if you find fresh chanterelles you have to just buy them and do something with them – soup, sautéed on top of risotto, whatever. The season is so short, the taste so subtle and sublime, the preparation so easy – why wouldn’t you? I found some in a local grocery store the other day and scooped up a big bag instantly. On a gorgeous late summer Saturday with a chill in the air, it seems only fitting to do something simple but warming and comforting. This fricassee on smashed potatoes was a perfect lunch. And since the chardonnay was open as a key ingredient, we poured ourselves a small glass to accompany what ended up being true comfort food.

4 small baking potatoes

3 tbsps olive oil

2 small onions, sliced

2 large cloves garlic, minced

3/4 cup white wine

1 cup cream, soy or otherwise

1 big bag of fresh chanterelles, bottom of stems removed and mushrooms torn into pieces (this allows for uneven edges which soak up the sauce better)

handful of thyme sprigs, leaves removed

sea salt and pepper

Preheat the oven to 400 degrees. Clean the baking potatoes and poke each one a couple of times with a fork. Once the oven is heated, place potatoes in the oven and bake until done, about 45 minutes.

Meanwhile, heat olive oil in a frying pan over medium-high heat. Add onions and cook until soft and translucent, about 10 minutes. Turn the heat down and add the minced garlic. Sauté, making sure the garlic doesn’t burn, for about 2-3 minutes. Turn the heat up slightly and add white wine. Bring to a boil and simmer until the wine has reduced by about 1/2. Add the soy cream and mix thoroughly. Add torn chanterelles and thyme. Simmer until chanterelles are soft and have had time to meld with the other flavours, about 5 – 10 minutes. Season to taste with salt and pepper.

Place cooked potatoes in the bottom of a bowl or on a small plate. Smash with a fork and smoother with the fricassee. Serve with a side salad and a crisp glass of white.

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