Here in the Southern Appalachians, it's been a great summer for chanterelles. The constant rain coupled with stifling heat produced the steamy forest air that mushrooms love.
At one point we foraged 12 pounds of chanterelles in one trip. We finally had to stop picking and take a rest.
The bountiful harvest gave me lots of wild mushrooms to experiment with and this is one of my favorite recipes. This goes great with good crusty bread and a glass of dry red wine.
Author: Cindy Halbkat
1 slice bacon cut into half inch pieces
1/2 medium sweet onion chopped
1/2 tsp salt
2 T butter
1/4 tsp crushed red pepper
3 ramp bulbs sliced
1 bay leaf
3/4 c fresh chanterelles roughly chopped - if using chanterelles that have already been sauted, use 1/3 c
1/2 tsp fresh thyme minced
1/2 tsp fresh parsley minced
splash of sherry, brandy or white wine
3 tsp flour
3 c chicken broth
1 c half and half
In a heavy bottom pan cook bacon, onions and salt 3 to 5 minutes on medium heat until lightly browned.
Add butter, pepper, ramps, bay leaf, chanterelles, thyme and parsley and cook for 3 more minutes or until ramps are tender.
Add sherry and stir.
Stir in flour and distribute evenly.
Add chicken broth and bring to a simmer - continue to cook for 10 minutes.
Add half and half and bring back to simmer.
Remove from heat and add saffron.
Cover and let sit for 5 minutes allowing saffron to infuse.
Adjust salt to taste and serve.