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Chanterelle and Oyster Kedgeree Recipe

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This recipe for Chanterelle and Oyster Kedgeree is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kedgerees are an Empire Dish and can be correctly enjoyed for breakfast.

2 Tbs sweet butter
1 medium onion chopped
2 cups long grained rice
1 carrot cut into julliene
3.5 cup simmering vegetable stock
1 large pinch saffron

Large non reactive saucepan medium heat helt butter and lightly colour the onion. Set asside half of this sauteed onion. Add stock to saucepan, saffron, and then stir in the rice. Simmer uncovered for 15 minutes on medium then
stir up bottom, off heat, cover and let set for 5".

2.5 cups chanterelle and oyster mushrooms (cleaned, soaked,chopped and quartered)
1/2 grated peeled Idaho potato
1 3/4 cups mild
1 teaspoon curry paste
1 veggie stock cube
2 Tbs heavy cream
4 hard boiled eggs quartered
4 Tbs chopped cilantro

In a large non reactive skillet with set asside onions and butter add mushrooms
and saute on medium high to soften mushrooms. Lower heat to medium add
mild, veggic stock cube, milk and cream,curry paste, and grated potatoe and
gently simmer for 15 minutes until thickened.

Pour rice onto oval large serving platter leaving deep well in center wherefore
the mushroom ragout sauce is poured. Ring the oval kedgeree with egg quarters and add choped cilantro on top.
Directions:
Directions:
Morrels are a spring mushroom and difficult to find;chanterelles start in June
in Missouri and go till September if we get 1 good rain a week. Chanterelles
are a bright golden free standing trumpet that are easy to see but they recurr in the same spots in the same season 4 or 5 times...yes i have had 60 lb
chanterelle seasons.Oysters are a year round mushrooms and the cultivated
store boughts are ok if you dont have the wilds. The bright visibility of these
chanterelles lend themselves to the sport of 'Mounted Mushrooming' whence it has been known that entire mounted fields of foxhunters have been known
to find and pick 30 lbs at a whack. (See RMMC: Royal Mounted Mushroom
Constabulary)
Chanterelles are a light blonde tasting mushroom..very buttery and have a faint apricot smell. Voi la!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
This vegetarian dish can be made well vegan and whole rices dont reflect the safron as well but then again they are healthier

 

 

 

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