Heralding fall with chanterelle mushrooms
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While fall brings cooler weather (and more rain if you live in the Pacific Northwest), it also signals that it’s time to cook new things! Goodbye gazpacho and summer salads; hello squash, soup, hot tea, and chanterelles (not all together, of course).
The other day, I learned that my market of choice had a special on chanterelles. Immediately, I wanted to cook something with them besides just sautéing them in butter. While you can find many types of mushrooms year-round, chanterelles are highly seasonal. Not only do they have a large and almost flower-like shape, they have a nutty flavor that’s delicious. Now that we knew where to find chanterelles, we had to find a worthy recipe. A search online led us to a good chanterelle soup recipe and off we went! This recipe for chanterelle soup is from Hank Shaw, who has won numerous accolades, including a James Beard award for his blog.
In addition to chanterelles, this soup calls for shallots and saffron. I love shallots. They are some of the most flavorful onions. So, adding shallots was an easy sell. Adding saffron struck me as a bit odd. However, the saffron did 2 things: 1) it added an earthy flavor that meshed well with chanterelles, 2) it enhanced the overall color of the soup as saffron is a deep yellow color.
If mushrooms aren’t your thing, check out my post on cooking inspiration for plenty of ideas on where to find recipes plus a few of my current favorites from famous chefs and trusted cooking sites.