Chanterelle Custard (Recipe)

Cooking with chanterelle mushrooms, courtesy of Wildman Steve Brill’s Wild Vegan Cookbook


Published:

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

Custard ingredients:

  • 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
  1. Sauté the mushrooms, herbs, and spices for five minutes and place them in an oiled casserole dish.
  2. Purée the custard ingredients in a food processor (or with a mixer, whisk or fork), and pour them over the sautéed ingredients.
  3. Bake, uncovered, for 30 minutes in a preheated 350°F oven.

Related stories:
» 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)
» Return to main story: Hunting for Mushrooms

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