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Behind the ingredient.

Chantrelle Mushrooms:

The chanterelle mushroom is orange or yellow, and trumpetl-shaped. It has a fruity, apricot-like smell and a mildly peppery taste. Chanterelles are only found in the wild and so far, efforts to cultivate Chanterelles have never proved successful. Our very own Pacific Northwest is one of the best places for wild mushroom picking! But be careful, this is serious business, commercial picker are territorial, and eat the wrong one and your in deep trouble!

Ragout of Forest Mushrooms

Ingredients:

½ cup sherry

½ cup whipping cream

¼ cup soy sauce

1 tablespoon chopped garlic

2 tablespoons cornstarch

¼ cup olive oil

½ cup each: shitake caps, chanterelles and oyster mushrooms, sliced

Instructions:

1. In small bowl combine sherry, soy, garlic and cornstarch. Set aside.

2. Over medium-high heat, warm oil in very large skillet. Saute mushrooms for 5 minutes, stirring occasionally.

3. Add sherry mixture all at once and stir to prevent sticking. Remove from heat.

4. Serve as a side dish or spoon over toasted rustic bread slices.

Cooking Terms Explained:

Ragout:

Pronuciation: Ra-goo

The term ragout (French ragoût) can refer either to a main-dish stew or to a sauce for noodles or other starchy foods.

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