Chanterelle Custard (Recipe)
Cooking with chanterelle mushrooms, courtesy of Wildman Steve Brill’s Wild Vegan Cookbook
This recipe is excerpted from The Wild Vegan Cookbook by “Wildman” Steve Brill, which can be purchased on his Web site at www.wildmanstevebrill.com:
Chanterelle Custard (serves 6)
Chanterelles are among the world’s most prized mushrooms, and baking them with a custard topping shows off their elegance to advantage.
- 3 Tbsp olive oil
- 6 cups (8 oz.) chanterelles
- 6 Tbsp ramp (wild leek) bulbs or shallots, chopped
- 6 garlic cloves, finely chopped
- ¾ tsp thyme, ground
- ¾ tsp tarragon, ground
- ¾ tsp chili paste or a pinch cayenne hot pepper, or to taste
- ¾ tsp Vege-sal or ¼ tsp salt, or to taste
- ¼ tsp black pepper or to taste
- 1½ cup silken tofu, drained
- ¾ cup soy milk or nut milk
- 6 Tbsp corn oil
- 3 Tbsp lecithin granules
- 1 Tbsp mellow miso
- ¾ tsp nutmeg, ground
- ¾ tsp paprika
- Sauté the mushrooms, herbs, and spices for five minutes and place them in an oiled casserole dish.
- Purée the custard ingredients in a food processor (or with a mixer, whisk or fork), and pour them over the sautéed ingredients.
- Bake, uncovered, for 30 minutes in a preheated 350°F oven.
» Why mushroom hunting is the next big thing
» Edible vs. poisonous mushrooms: What to look for (photo gallery)
» Foraging essentials: What you need before you go mushroom hunting
» Meet Wildman Steve Brill and the mushroom people (mycologists)
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