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I’m a Chanterelle lover. It’s not for nothing they are called the “gold of the forest”.
This is my healthy comfort food recipe for a hearty Chanterelle stew with kale. I use frozen wild Chanterelles in this recipe which can be substituted for fresh Chanterelles when in season or other wild mushrooms more common to your specific region.
Serves: 4
Ingredients
- 400 gram frozen chanterelles
- 1 pc red onion, diced
- 2 pcs garlic cloves, thinly sliced
- 150-gram frozen kale
- ½ pc mushroom stock
- 3 tbsp dried mushrooms
- 2 tbsp dried thyme
- 1,5 dl white wine
- 250 ml non-dairy vegan cream (I use oat cream)
- ½ tsp dried sage
- soy
- rapeseed oil
Instructions
- Let the mushrooms gently de-frost in a deep frying pan for approximately 5 minutes.
- Once the mushrooms are half done, remove them from the frying pan and set aside on a separate plate, including any liquids.
- Add the rapeseed oil to the frying pan, put it back on the stove, and add onion, garlic, and kale. Fry on medium heat while stirring.
- When the onion is translucent, add the chanterelles to the pan again.
- Add white wine, and dissolve the stock cube, with thyme, sage, and dried mushrooms while lowering the heat and reducing the wine while stirring.
- Once most of the liquid is reduced, add the vegan cream. Lower the heat again, if necessary.
- Taste with soy.
- Cook gently under a lid for 10- 15 minutes on low heat. Stir occasionally.
- Taste the stew and see if you prefer more salt, if so, add more soy to the stew.
- Serve with bulgur and plenty of greens.
Notes
- You can also add cooked bulgur last to the stew, then you may need to add more vegan cream not to make the stew too dry.