Chanterelle season is upon us! We’re lucky to have this mushroom in abundance in Georgia all summer long, beginning around the summer solstice and lasting till early autumn. If you live in Georgia, you might have some in your yard right now!
To celebrate the summer, we’re showcasing this famous fungi with another of Georgia's favorite summer produce: tomatoes.
Chanterelles scream French cuisine, so we sprinkled the mushrooms with a classic French spice blend and threw them on the grill. The mushrooms are accompanied with black lentils simmered in the same spice blend. We added some pine nut cream to round it out and stacked it all with tomatoes.
The end result was fresh, nutritious, and beautiful. It's also incredibly easy to make!
Enjoy these orange beauties while they’re here.
Makes: 4 Servings
Takes: 45 minutes
Spice Blend:
1 tsp salt
1 tsp garlic powder
1 tsp lavender (dried)
½ tsp thyme (dried)
½ tsp mustard powder
½ tsp white pepper
Pinch of cayenne
Place all ingredients in a container with a lid and shake.
Lentils:
1 tsp coconut oil
2 Tbsp yellow onion, chopped
1 large clove garlic, minced
1 tsp spice blend
¾ cup vegetable broth
½ cup black lentils, rinsed and sorted
Place the oil in a pot over medium heat. Add the onions and garlic. Sauté until slightly brown, about 3 minutes.
Add the spice blend and give a quick stir to open up the spices.
Add the broth and lentils and bring to a boil. Reduce heat and and simmer for 20 - 25 minutes.
Pine Nut Cream:
1 cup pine nuts (set aside 2 Tbsp and soak the rest for 30 minutes)
4 tsp water
4 tsp lemon juice
¼ tsp salt
Place soaked pine nuts, water, lemon juice, and salt in a blender or food processor and blend until smooth.
Chanterelles:
½ lb mushrooms (substitute shiitakes if chanterelles aren’t available)
2 tsp avocado oil
Remainder of spice blend
Heat grill or grill pan until super hot.
Lightly coat mushrooms with oil and spices.
Grill about 3 minutes per side or until mushrooms have nice grill marks and are tender to the touch.
Assembly:
2 Tbsp pine nuts
4 tomatoes
Chanterelles
Pine nut cream
Lentils
Microgreens, flowers, sprouts, or all of the above
Heat a pan on medium high heat and toast the pine nuts until slightly browned. Remove pine nuts from the pan and set aside.
Mince half of the chanterelles.
Cut 8 thin slices of tomato with a sharp knife.
To make stacks, place 1 slice of tomato on each of 4 plates, top with 1 Tbsp pine nut cream, add ¼ of the minced chanterelles, add another slice of tomato, add another Tbsp of pine nut cream, and top with ¼ of the whole chanterelles.
Sprinkle with toasted pine nuts.
Surround the stacks with ¼ cup black lentils each.
Decorate with microgreens, flowers, and/or sprouts.
Enjoy!
Next Up: Air Fried Maitake Tacos