Product review: Only the best ingredients will do.

Posted on August 17, 2011

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I support locally grown, seasonal produce as much as possible, but I just couldn’t resist a handful of Chanterelle mushrooms given as a gift from Mr M this week. These french beauties are overly expensive and deserve to be cooked with only the best of ingrediants. Chanterelle is a fungus most similar to pine mushrooms/saffron mik cap. A dusty orange colour, the mushroom has a meaty texture, fruity smell and earthy flavour. A rich source of vitamin D and C, these babies are natures own beauty product. I like to cook them as I cook pine mushrooms, paired with the best ingredients, cooked simply. I had a log of  Myrtleford  salted butter at home and purchased a tub of Tasmanian Meander Valley double cream from The Vegetable connection in Fitzroy.

The butter is lightly salted and made with natural cultures in a European style. Salted with Mount Zero lake dried salt, it gives the butter a crunchy texture, similar to a French butter like Lescure. I find this butter less salty than traditional French butters, which I prefer. It has a creamy texture which spreads with ease and a lightly acidic taste.

The Meander Valley cream is the richest and thickest cream I have tried outside of a farm. It is thick like a solid block and made with 54 per cent fat, therefore it lasts well beyond the best before date. Made by hand in small quantities to ensure that the flavour of the cream is perfect. This is how cream shoud be, no additives and a product of pure milk. The flavour was pure and unlike anything I have tried at the supermarket.

Chanterelle’s cooked simply.

Serves 4

300g Chanterelles, pine mushrooms, cut into small pieces. (Chanterelles from The vegetable connection)
200 ml Meander Valley Double cream.
1/2 red onion, sliced thinly.
50g Myrtleford salted butter.
1 lemon.
Handful of continental Parsley, chopped finely.
1 clove garlic, chopped.
1 tbsp Grana Padano or parmesan to serve.
400g Fresh fettucine pasta from Meditteranean grocer Brunswick.
Pepper to season.
 
*Mushroom season is over in Victoria, but I think this dish would work well with Portobello mushrooms too. If you cannot find or afford to buy a large quantity of Chanterelle mushrooms, buy 100g, then add a handful of dried (rehydrated) porcini mushrooms for extra flavour. Porchini mushrooms can be found at Italian grocers.
 

Method:

1)Brush mushrooms to get rid of dirt and bugs, if they’re exceptionally dirty, wash quickly.

2)Bring a large pot of salted water to boil.

3)Heat large skillet pan with butter and oil on medium heat.

4)Add mushrooms, onions, garlic and season with pepper.

5)Cook untill mushrooms begin to caramelize and colour.

5)Add fresh pasta to boiling water. Cook for 3-5 minutes until al dente.

6)Add cream, parsley, turn heat to low and simmer for a couple of minutes. Add a squeeze of lemon. Remove from heat.

7)Drain pasta, add to sauce, mix to combine.

8) Serve with cheese grated on top.

 
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