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!