You are here

Chanterelle Filling

admin's picture
  Butter 3 Tablespoon
  Chopped shallots 1⁄2 Cup (8 tbs)
  White wine 1 Cup (16 tbs)
  Chopped chanterelles 5 Cup (80 tbs)
  Whipping cream 2 Cup (32 tbs)
  Egg yolks 6
  Chopped fresh parsley 1 Tablespoon
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Grated hazelnuts 1⁄2 Cup (8 tbs)
  Fine bread crumbs 1⁄4 Cup (4 tbs)
  Egg white 1
  Whole chives 1 Tablespoon
  Sour cream 1⁄4 Cup (4 tbs)

For Chanterelle Filling, heat butter in large skillet; add shallots.
Cook until tender; add wine.
Cook until wine evaporates.
Add mushrooms.
Cook until mushrooms are tender and liquid evaporates; remove from heat.
Whisk together cream and egg yolks.
Slowly whisk cream mixture into mushrooms.
Return to low heat; cook, stirring constantly, until mixture thickens.
Stir in parsley; season to taste with salt and pepper.
Chill until needed.
Heat several inches oil to 375 degrees F.
in deep-fat fryer or heavy saucepan.
Place 1/6 stuffing on crepe; fold two ends towards stuffing.
Roll up.
Make 6 rolls.
Combine hazelnuts and bread crumbs.
Coat rolls with egg white; roll in crumb mixture.
Place in hot oil; cook until golden brown (about 6 minutes).
Slice diagonally.
Place on individual serving plates.
Top with Red Onion Confit.
Garnish with cranberries and chives; drizzle with sour cream.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7761 Calories from Fat 6633

% Daily Value*

Total Fat 751 g1155.1%

Saturated Fat 207.1 g1035.3%

Trans Fat 0 g

Cholesterol 1900 mg633.3%

Sodium 487.1 mg20.3%

Total Carbohydrates 157 g52.5%

Dietary Fiber 58.4 g233.5%

Sugars 37.7 g

Protein 58 g116.4%

Vitamin A 107.3% Vitamin C 68.8%

Calcium 86.8% Iron 293.2%

*Based on a 2000 Calorie diet

Chanterelle Filling Recipe