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Chanterelle Filling

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Ingredients
  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)
Directions

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

Method: 
Fried
Ingredient: 
Egg

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