Golden Chanterelle Stroganoff

If you haven't yet signed up for one of Chef Eric Tucker's cooking classes at Millennium, perhaps this will tempt you - Chanterelle Stroganoff.  He said it was ok for me to reproduce this recipe, so here you go!

This is one of my favorite recipes - I have experimented with a few variations which I will mention below. 

Chanterelle "Stroganoff" by Chef Eric Tucker

INGREDIENTS:

• 1 yellow onion, sliced into thin crescents
• 2 cloves garlic, minced or pressed
• 2 Tb olive oil
• 1# cleaned chanterelles, sliced thin
• 1 tsp fresh thyme leaves
• 2 tsp paprika
• 1 Tb tomato paste
• 2 c vegetable or mushroom stock
• 1 Tb nutritional yeast (or more, to taste)
• 1 c cashew cream (make yourself with pre-soaked cashews, drain, blend with cold water, dash of salt and squeeze of lemon til you get a cream)
• juice of 1/2 lemon
• salt & pepper, to taste
• minced fresh dill
• lemon zest
• cooked papardelle (super easy to make yourself!)

DIRECTIONS:

1. In a large skillet, sautee the onion in the olive oil over medium, stirring often until onion is medium caramelized.
2. Add garlic & mushrooms, continue to sautee, stirring often until the mushrooms are dry.
3. Add thyme & paprika, sautee 30 seconds, then deglaze with red wine.
4. Add tomato paste, stock & nutritional yeast and simmer 5 minutes.
5. Add cashew cream, simmer until thick.
6. Taste & adjust seasoning.  
7. Toss the cooked papardelle with some olive oil.  
8. Place a portion of sauce over noodles, sprinkle with dill & lemon zest.

Variations:  I have made this with morels and other mushrooms - it comes out pretty delicious.  I have also substituted dry sherry for red wine for deglazing.  

Make your own pasta  - it's really not hard, and papardelle are wide strips that you want to cut by hand anyway.  Rustic homemade noodles are divine!