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Joined: Jan 2006
Well, this one from Lorraine a while back sounds so intriguing to me... I was just going to play with it.
SCALLOPS, CHANTRELLES & EGG ON TOAST
I had come specifically to sample a special they
had been running since earlier in the week; toast topped with sauteed
chantrelles, seared scallops and a poached egg.
Description:
"Lorraine sent me this via email about some restaurant review."
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 4,387
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Joined: Dec 2005
Wild Mushroom Soup
1/2 lb shitake mushrooms, divided
1/2 lb chanterelle mushrooms
3/4 lb white mushrooms
3 T fresh lemon juice
6 T butter, divided
1 med red onion, finely chopped, divided
6 garlic cloves, finely chopped, divided
3 T chopped fresh parsley , divided
1 lemon peeled (reserve peel as zest) and cut into quarters
1/2 t thyme leaves
salt and pepper to taste
2 bay leaves
4 C chicken stock
3 C heavy cream
1/2 C Maderia or Marsala ( I like Maderia)
2 T Cognac
1 T cornstarch
2 T water
Sprinlke mushrooms with lemon juice. Thinley slice 1/2 C shitake mushrooms. Cut remaining mushrooms into small cubes; set aside. For garnish, also reserve 1 T butter, 2 T onion, 1 T garlic & 2 T parsley.
Melt remaining 5 T butter in soup pot; saute remaining onion and garlic until golden in color. Add cubed mushrooms, lemon peel and quarters, thyme, salt, pepper, & bay leaves,. Saute over med heat until no liquid remains.
Add stock and bring to a boil, simmer until reduced by 1/4. Remove bay leaves. Add cream & simmer 20 min. STIR IN WINE AND COGNAC. Disolve cornstarch in water & whisk into soup; simmer 10 min. Adjust seasonings
Meanwhile, melt reserved 1 T butter in hot skillet & saute reserved shitakes, onion,garlic, & parsley. Season to taste with salt, pepper, and additional thyme. Serve soup in heated bowls garnished w/ sauteed mushroom mixture and parsley.
Serves 8.
"He who sups with the devil should have a. long spoon".