Best Ragout Of Peas And Chanterelles Recipes

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BLACK COD WITH CHANTERELLE RAGOUT



Black Cod with Chanterelle Ragout image

Provided by Cathy Whims

Categories     Fish     Mushroom     Bake     Low Cal     Dinner     Cod     Family Reunion     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tablespoons dry unseasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
  • Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.

CHANTERELLES



Chanterelles image

Provided by Marian Burros

Categories     side dish

Time 1h10m

Number Of Ingredients 5

1 1/2 pounds fresh chanterelles
1/4 cup olive oil
Salt and pepper to taste
1/2 cup vinaigrette
1/2 cup chopped parsley

Steps:

  • Brush any loose dirt from the chanterelles. Do not wash. Trim off the bottoms of the stems if they are tough. If chanterelles are not uniform in size, cut in halves or quarters.
  • In a large sauté pan, heat two tablespoons of oil until almost smoking. Add half of the chanterelles and toss a few times; season with salt and pepper and toss again. Drain and set aside. Repeat with the remaining oil and chanterelles. Then marinate with the vinaigrette for at least one hour, adding more, if necessary.
  • When the chanterelles are cool, toss with parsley.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 2 grams

STIR-FRIED SUGAR SNAPS AND CHANTERELLES



Stir-Fried Sugar Snaps And Chanterelles image

Provided by Leslie Land

Categories     easy, quick, main course, side dish

Time 20m

Yield Four to six servings

Number Of Ingredients 6

2 pounds sugar snap peas
3 tablespoons unsalted butter
2 lightly piled cups cleaned, dry, fresh chanterelles, 6 to 8 ounces
1/2 cup scallions, cut in 1/2-inch lengths, including 1 inch of the chartreuse part
1 teaspoon fresh tarragon, minced very finely
Salt to taste

Steps:

  • Prepare the snap peas, breaking off the stem end sideways so it stays attached at top and bottom, then pulling toward the tip so the top and bottom seam-strings are removed. Set aside.
  • Cut the chanterelles' stems from caps and cut in one-inch lengths. If the caps are large, cut into rough chunks about one-and-a-half-inches square.
  • In a wok or very large skillet, heat the butter until it sizzles. Add the chanterelles, raise the heat to high and cook, stirring, until they have shed all moisture, are lightly browned and cooked through. Remove with a slotted spoon and set aside.
  • Keeping the heat high, add the sugar snaps and a third of a cup of water and cook, still stirring, just until the peas have changed color and the water has boiled away, about three minutes. Add the scallions, tarragon and reserved chanterelles, lower heat to medium-high and cook, stirring, for two minutes longer, or until the peas are crisp-tender and the flavors are blended. Add salt to taste and serve at once.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 430 milligrams, Sugar 6 grams, TransFat 0 grams

BUCATINI WITH CHANTRELLES, SPRING PEAS, AND PROSCIUTTO



Bucatini With Chantrelles, Spring Peas, And Prosciutto image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 cup fresh or frozen peas
1 pound chanterelles
5 tablespoons extra-virgin olive oil
3 cloves garlic
2 ounces thinly sliced prosciutto
Salt and pepper
1 1/2 pounds peeled, seeded, and crushed tomatoes
1/4 cup chopped Italian parsley
1 pound bucatini
1/4 cup grated Parmesan

Steps:

  • If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside.
  • Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
  • Bring 6 quarts of salted water to a boil.
  • Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.
  • While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.
  • To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.

RAGOUT OF PEAS AND CHANTERELLES



Ragout Of Peas And Chanterelles image

Provided by Melissa Clark

Categories     side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 head garlic
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1 pound chanterelle mushrooms, trimmed
2 leeks, white and tender green part only, chopped
1 cup freshly shelled green peas (from 3/4 pound unshelled)

Steps:

  • Preheat oven to 350 degrees. Trim garlic head about 1 inch from top, exposing cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and wrap tightly with foil. Roast until cloves are soft and golden brown, about 1 hour. Unwrap, and allow to cool to room temperature. Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil. Set aside.
  • Tear any large chanterelles into pieces, and reserve. In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes. Add chanterelles, and saute until tender, about 5 minutes. Add peas and a tablespoon of water if mixture looks dry. Cover pan, and cook over low heat until peas are just tender, about 8 minutes. Stir in roasted garlic mixture, and season with salt and pepper to taste.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 3 grams

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