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Chanterelles (cratellus comucopioide) are such flavorful mushrooms commonly called "trumpets of death" - this curious name was given to them because they are a "late season" mushroom that can be harvested in the woods until November 1st, All Saints' Day, the eve of All Souls' Day
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Ingredients for 4 servings
servings
Gnocchi with chanterelle sauce for 4 people:
14 oz (400 g) good gnocchi(*)
1.75 oz (50 g) dried chanterelles or 14 oz (400 g) fresh cleaned ones
1.1 oz (30 g) butter
1.25 cups (30 cl) milk
0.8 cup (20 cl) veal stock without binding
0.4 cup (10 cl) liquid cream 30%
2 shallots finely sliced (chopped)
small roux:
1.1 oz (30 g) butter
1.1 oz (30 g) flour
salt pepper from the mill
Step-by-step directions
1 If you have dried chanterelles (trumpets of death), soak them for 3 hours in warm milk (1.25 cups (30cl)), salt and pepper. Then drain them, keep and strain the milk through a fine sieve.
2 Sweat the sliced shallots in butter for 2 minutes then add the chanterelles, salt and pepper, add the cream then let sweat gently covered for 10 minutes.
3 Meanwhile, in a small saucepan melt your 1.1 oz (30g) of butter then add the flour, stir with a whisk let cook 3 minutes then add the cold soaking milk, make this small sauce, salt pepper then add the veal stock make a broth and pour over your braised chanterelles, let cook gently for 10 minutes.
4 While your chanterelles braise gently, boil 4.25 qt (4 liters) of lightly salted water, bring to a boil, pour in your gnocchi, lower the heat, when they turn over themselves (2 to 3 minutes) drain them and lay them flat.
You enjoyed this recipe of gnocchi with chanterelle sauce?
Discover other recipes of gnocchi, or browse the other dishes category. This dish pairs well with Côtes du Rhône.
Gnocchi with Chanterelle Sauce5/5
(4reviews)
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AFTouch Cuisine
Gnocchi with Chanterelle Sauce
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