big brown horse
Hoof In Mouth
This is all the recipe says:
Chanterelle and Roasted Hazelnut Cream
1. chop mushrooms and hazelnuts to desired size (good to do some precooking on the hazelnuts)
2. Mix heavy cream, and grated paremsean cheese (or guda), and garlic in a saucepan on medium heat..adding a small amount of chicken stock, but not much.
3. when the cream is thick, add mushrooms and hazelnuts, minced scallions, and some yellow corn and black pepper.
4. one of our favorites. can be used as a topping for a meat dish, with pasta, or just eaten with crackers or bread and a nice wine, freezes nicely as well.
it is great to premake the mixture...and then take it foraging with youthen add the mushrooms after you pick at camp! instant gratification!
Sounds great hua? However, how much of each ingredient? I just foraged about 1 1/2 pounds of backyard chanterelles and I have all the other ingredients in the fridge or pantry.
Thanks in advance, I want to make this tomorrow night.
Chanterelle and Roasted Hazelnut Cream
1. chop mushrooms and hazelnuts to desired size (good to do some precooking on the hazelnuts)
2. Mix heavy cream, and grated paremsean cheese (or guda), and garlic in a saucepan on medium heat..adding a small amount of chicken stock, but not much.
3. when the cream is thick, add mushrooms and hazelnuts, minced scallions, and some yellow corn and black pepper.
4. one of our favorites. can be used as a topping for a meat dish, with pasta, or just eaten with crackers or bread and a nice wine, freezes nicely as well.
it is great to premake the mixture...and then take it foraging with youthen add the mushrooms after you pick at camp! instant gratification!
Sounds great hua? However, how much of each ingredient? I just foraged about 1 1/2 pounds of backyard chanterelles and I have all the other ingredients in the fridge or pantry.
Thanks in advance, I want to make this tomorrow night.