Harvest Eating

Four Seasons. One Lifestyle.

Wild Mushroom Saute

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Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.

Created By: Chef Keith Snow

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Wild Mushroom Saute

Easy way to make a great topping for a steak or roast chicken.
Course: side
Cuisine: French
Author: Chef Keith Snow

Ingredients

  • 3 tablespoon butter
  • 1 shallot
  • 1/2 pound golden chanterelles or other fall mushrooms
  • Salt and freshly ground black pepper
  • 3 tablespoon chopped fresh thyme leaves

Instructions

  • Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
  • Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 6Β—8 minutes. Add thyme and cook for 2 minutes more.

 

 

Hash-Brown Potatoes

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Created By: Chef Keith Snow

Description:

Potatoes reach their glory when sizzled in clarified butter and served as hash browns.

Ingredients:

2 small shallots, sliced
2 potatoes, grated
1 tbs melted butter
salt, pinch
black pepper, pinch

Directions:

1. In a work bowl place sliced shallot, butter and grated potatoes after they are squeezed out as per video.
2. Season with salt and pepper then cook slowly over medium low heat until nicely browned.

Chef’s Note: For a more rustic version ,leave skin on potatoes. Just be sure to scrub them very well.

Grilled Polenta with Mushroom Ragout

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 3 hours
Servings: 6
Recommended Beverage: Merlot

Description:

This is a hearty vegetarian dish that is great in the Spring and Fall. When mushroom season is in your area be sure to gather as many as you can and try this dish.

Ingredients:

2 1/2 cups milk
2 1/2 cups vegetable broth
1/2 lb smoked gouda shredded
1/3 lb Parmesan cheese grated
4 medium shallots chopped
2 tbs garlic chopped
1 cup cornmeal
3 tbs butter
1 recipe mushroom ragout

Directions:

1. In a large, deep, heavy bottom pan, combine milk, vegetable broth, shallots and garlic. Over medium high heat, bring to a boil. Reduce heat to a simmer and cook for 10 minutes uncovered.
2. Slowly pour in cornmeal while stirring. Continue to cook and stir over low heat, about 15 – 20 minutes.
3. While continuously stirring, slowly add cheeses and continue to cook for 5 minutes still stirring.
4. Prepare a sheet pan by spraying it with a vegetable spray. Pour the polenta onto the prepared pan. Allow to cool for 3 hour refrigerated.
5. Remove from refrigerator and cut into 4″x4″ squares. Spread softened butter onto top of each square of polenta.
6. Grill, buttered side down over medium heat, about 5 minutes. Grill on 1 side only.
7. Place on platter and top with mushroom ragout.

Chef’s Notes: I you don’t want to grill the polenta simply serve it directly from the pot.[/private]