A Life of Varied Endeavors

It’s Chanterelle Time! Thanks, Dr. Doug!

Dr. Dougs Famous Chaterelle SauceOnce a year, I get excited about chanterelles, and even though I love them just for themselves, there is one reason in particular that I celebrate their presence: Dr. Doug’s Famous Chanterelle Sauce.

When I moved to the Puget Sound area in the mid-1980’s, I worked in downtown Seattle, and was able to make convenient trips to the Pike Place Market. On one trip, I picked up a Market newspaper, and this recipe was in it. I was from Hawaii, and knew nothing, nothing, nothing about mushrooms, much less chanterelles. (I still know pretty much nothing about them, but these days I have smell memories every fall when mushrooms and chanterelles come in season.)

This is the best chanterelle recipe I’ve ever had. We make it once a year (it’s an indulgence). Some years the chanterelles are harder to come by, but this year I guess my timing was good and the harvest was plentiful; we will be able to splurge on more chanterelle experiments.

Today, for the first time, I searched to see if this recipe was on-line and if I could find Dr. Doug.  Yes!  He’s got a blog and a website and a most interesting life!  Go see Dr. Doug Leen!  From there, don’t miss his blog!

Here’s the recipe in a cut-and-paste version.  If you are gluten-free, this is great as long as the hoisin sauce is gluten free.

Dr. Doug’s Famous Chanterelle Sauce 

Dice and fry 1/2 lb. of bacon until crisp. Add l lb. clean chanterelle mushrooms, cut into pieces. Fry for ten minutes, or until water in the mushrooms is evaporated; drain. Add pulp of two large beefsteak tomatoes, 2 tablespoons hoisin sauce (available in Chinese groceries), and 1 cup of cream.  Lower heat and cook sauce until reduced and thickened (or if impatient, add 1 teaspoon cornstarch). Serve over your favorite steak – great over whitefish too. Enjoy!


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