Chanterelles Take Patience
Even in a fast-paced restaurant kitchen, there are some things you just can't rush -- like cooking chanterelles.
"A lot of new cooks and a lot of home cooks what they tend to do is move the ingredients in the pan too much," says Chef Jeff Finch. "They always want to mess with it, which I understand. I want to mess with it, too, but experience has taught me not to mess with it."
For several minutes, he watches the chanterelles skip and sputter in the hot oil. Once the mushrooms begin to brown around the edges, he gives the pan a good shake. He allows the other sides of the chanterelles to brown before he continues with the recipe.
Make-Ahead Ingredients
If you've given the ingredient list a once-over, you might have noticed two special ingredients -- corn stock and roasted heirloom tomato puree.
The corn stock is easy to throw together, especially as corn season ramps up. Finch says it's just like making a vegetable stock, but with plenty of corn kernels and corn cobs. Another special treat they prepare with the bounty of corn is Sweet Corn Ice Cream. He simmers the corn cobs in milk, heavy cream and sugar. He strains out the solids and uses the liquid to make ice cream. "It sounds weird, but it's really delicious," he adds.
The roasted heirloom tomato puree is a bit more involved. Roast heirloom tomatoes in your oven until they are very charred. (Be brave and let them get dark!) Puree them in a high-powered blender. Then Finch suggests taking the extra step of running the puree through a food mill to get a smooth consistency.
More: Make Finch's Chanterelle Frittata for your next brunch.
Ingredients
- pre-cooked orecchiette pasta
- 1 tablespoon oil
- 1 cup chanterelles
- 1/4 cup leeks, diced
- 1/4 cup sugar snap peas
- 2 ounces white wine
- 2 ounces corn stock (or vegetable stock)
- a handful of cherry tomatoes
- 2 tablespoons roasted tomato puree (or tomato paste)
- 2 tablespoons butter
- a handful of arugula
Instructions
- Cook your orecchiette pasta according to the instructions. Drain and set aside.
- Heat the oil in a pan. Add chanterelles. Let the mushrooms cook undisturbed until they begin to brown on the edges. (That means don't move them around in the pan!) Then toss them to sear the other side. Add diced leeks and let them cook until wilted. Then add the sugar snap peas.
- Deglaze the pan with white wine. Allow the wine to cook down.
- Then, add the corn or vegetable stock, cherry tomatoes and tomato puree or paste. Stir to combine. Add the butter. Once it's incorporated with the other ingredients, add a handful of your pre-cooked pasta. Once the pasta has warmed through, add the arugula and toss to combine. Serve immediately.
