Chanterelle Mushroom and Bacon Tartlets

First listed on August 18, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for August 21st 2010
Ingredients:
2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 1/2 cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
1/2 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
1/4 teaspoon salt and pepper to taste
1 egg
1/4 cup milk
1/4 cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells
Instructions:
Preheat oven to 325 degrees F (165 degrees C).

Heat olive oil in a large skillet over medium heat. Sauté shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.

In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet. Bake in preheated oven for 15 to 20 minutes, or until filling is set.
Serve with your choice of salad for a nice lunch or as an appetizer for your main dish.
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Risotto With chanterelles, Onions and Brandy

First listed on August 2, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for July 31st 2010
Ingredients:
3/4 lb. chanterelle mushrooms
2 tbsp. butter
2 tbsp olive oil
1 large diced onion
1/2 tbsp crushed garlic
Salt and pepper
1/4 cup brandy
8 oz risotto rice
1 bay leaf
3 cups chicken stock
1/2 cup parmesan cheese or to taste
Instructions:
Chop and reserve.
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and sauté until soft.
Add, turn heat to high, and stir.
Add rice and sauté until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Add, toss, and serve.
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