I Found some chanterelle mushrooms at the store, they were a little beat up, but they were reasonably priced so I bought a pound. What to make with them? A couple pounds of boneless, skinless chicken thighs, sliced up for stir-fry & marinated for 3 hrs in a mix of chicken stock, dry riesling, olive oil, a dash of sea salt & a pinch of thyme. Needed some veggies to go with so I stir-fried some yellow crookneck squash in a bit of olive oil with baby carrots, brussels sprouts, onions, a handful of pecans & some dried cherries.
The chanterelles were sauteed in a bit of olive oil till they started to release water, then I added a cup each of chicken stock & dry riesling, I added the onions, some fresh ground black pepper & another splash of riesling just before they were done.
Drained the marinade from the chicken & stir-fried in olive oil with the rest of the onion & 1/2 a handful of fresh tarragon & a couple cups of dry riesling. Now a cream sauce would've been great with the chicken and/or the shrooms, but since I'm lactose intolerant, I made a sauce with condensed cream of mushroom soup. I just stirred it in right from the can & added a splash of chicken stock. It combined well & made for a nice, thick sauce. So the pics are: The chanterelles, the veggies in the wok, the chanterelles in the wok & the plated food. I forgot to get a pic of the chicken in the wok, but since it covers nearly everything on the plate, you can see how it turned out.
I was trying to use Asian style cooking methods to cook French style food; sounds a little weird, but it worked out well for me. This was paired with dry riesling, same brand/style of wine I cooked & marinated with. I thought it was a tasty meal & even had plenty of leftovers for lunch the next day.
Regards, GF.
