Have you any recipes for cepes and chanterelles, or any other gourmet mushrooms?

thank youHave you any recipes for cepes and chanterelles, or any other gourmet mushrooms?
Chanterelle Risotto


Original recipe yield: 6 servings





INGREDIENTS


2 tablespoons butter


2 cloves chopped fresh garlic


2 cups sliced chanterelle mushrooms


2 tablespoons butter


2 cups Arborio rice


5 cups vegetable broth


2 cups freshly grated Parmesan cheese


salt


freshly ground black pepper





DIRECTIONS


In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.


Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.





Ragout of Beef with Wild Mushrooms and Dried Fruits


Serves 6





Ingredients:


2-1/2 lbs. stew meat (chuck)


3/4 cup dried fruits (prunes, apples, apricots, pears, raisins)


2 cups tea


Orange and lemon peel


3/4 cup whole cloves


1 cinnamon stick


2 Tbs. olive oil


1 1/4 cups mushrooms (cepes, shiitakes, chanterelles)


1 Tbs. tomato paste


2 cups red wine (Chianti or Burgundy)


1-2 slices pumpernickel bread, crumbled


1/2 cup heavy cream


Salt and pepper to taste





Marinade:


1-1/2 cups good red wine (Bordeaux or Beaujolais)


1-1/4 cups water


3 medium-size shallots, sliced


1 cup sliced carrots


1/2 cup diced celery


3 garlic cloves, minced


1 bay leaf


3 cloves


10 peppercorns


1 tsp. sugar


1 Tbs. salt





Garnish:


Fresh chives





For the marinade, combine all ingredients.





For the beef, marinate the meat 3 days in advance.


The meat should be cleaned, all excess fat removed and cut into 1-inch dice or any size you desire.


Soak dried fruits in tea with lemon and orange peel, cloves and cinnamon overnight.


Strain marinade through a china cap.


Remove meat, dry with kitchen towel, and set aside.


Bring marinade to a boil, skimming off the foam with a ladle and discard.


Heat oil in a heavy saut茅 or roast pan.


Quickly roast meat evenly on all sides.


Add the mushrooms and saut茅 until all the water from the mushroom has evaporated.


Stir in the tomato paste.


Deglaze with the red wine, add the marinade, bring to a boil, close pan with a lid and place in oven at 375掳F.


Allow to cook for a 1/2 hour, then sprinkle in the pumpernickel crumbs.


Continue cooking for 1 hour.


Remove meat from the stew and keep warm. Pur茅e and strain the sauce.


Add the cream. Cut the dried fruits into assorted shapes and add to the sauce along with the meat and slowly cook for 5 minutes.


Season to taste with salt and pepper and serve.





hope these help. enjoy.Have you any recipes for cepes and chanterelles, or any other gourmet mushrooms?
GREEN BEANS WITH CEPES AND GARLIC





This lavish side dish is perfect for an endless variety of meals. Cepes are wild mushrooms, called porcini in Italian, that are rarely found fresh. The dried variety is more widely available. If you are unable to find cepes or porcini, other dried or fresh wild mushrooms can also be used, or in a pinch, fresh common mushrooms





3/4 to 1 oz. dry cepes


1 1/4 lbs. fresh green beans, ends removed


2 tbsp. extra virgin olive oil


2 lg. cloves garlic, minced


3/4 tsp. dry thyme leaves


Salt and pepper


3 tbsp. chopped fresh parsley





Soak cepes in hot water to cover until tender, about 30 minutes. Drain mushrooms and rinse well. Cut in bite-size pieces.


Add beans to a large pan of boiling salted water and boil until crisp-tender, about 6 minutes. Drain beans, rinse under cold running water until cool, then drain thoroughly again; set aside.





In the same pan, heat 1 tablespoon oil over medium-low heat, add cepes, garlic and shallot and saute one minute. Cover and reserve. A short time before serving, heat cepe mixture until sizzling. Add remaining oil and heat briefly. Add beans and thyme and saute over medium heat, tossing often, until heated through, about 2 minutes. Add salt and pepper to taste. Toss with parsley and serve. Makes 4 servings.