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Wednesday, December 2, 2009

chanterelle sauce

In the fall in Northern California, a variety of wild mushrooms are available. Thanks to the wine and olive industry, spores of morels, chanterelles and porcinis are now propogating in this area as the spores tagged along with the vines.
Chanterelles are one of my favorite varieties that appear in the fall. And lately the prices are as low as 6 dollare a pound.
Here is a mushroom sauce that is very nice for pasta, tofu burgers, ravioli and many other possibilities

1 pound chanterelles, well cleaned and chopped
1 leek, chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
many cloves garlic, miniced
several sprigs of fresh thyme
salt and pepper to taste
1/2 cup marsala wine
1 cup pumpkin stock or more to dilute to desired consistency
2 tbsp olive oil

in sautee pan, add olive oil, 1 tsp sea salt, thyme springs and the onions and leeks. Sautee till they begin to sweat. Add the rest of the vegetables and cook for 15 minutes till everything is well cooked. Add wine and simmer till it mostly cooks off.
Remove sprigs of thyme and put this mixture into blender and add enough stock to dilute the sauce to desired consistency. Bring back to saucepan, bring back to simmer and add more salt if needed. Season with black pepper and serve

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