Fresh chanterelles are such a rare treat. Even when they’re in season, they can be quite expensive. So I stretched them out in this recipe with the ubiquitous and economical cauliflower. This pairing doesn’t just bring down the cost per pound, however. The mild earthy flavors of both ingredients blend into a mellow autumn dish. The chanterelles are meaty and tender and develop a nice crisp when cooked at a high heat. And cauliflower somehow manages to taste earthy and clean at the same time. Together, they taste to me like the culinary equivalent of a cozy blanket on a cool front porch
Serves 4 as a side dish
Preparation time: 15 minutes
2 tablespoons grapeseed oil (or other neutral high-heat cooking oil)
About ½ pound fresh chanterelle mushrooms, wiped clean and tips of stems trimmed
Kosher salt, to taste
Freshly ground black pepper
1 small head of cauliflower, trimmed into florets and cooked, but still firm
2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons minced flat-leaf parsley
- Preheat a large skillet over high heat. Add grapeseed oil. When oil is hot, add mushrooms, tossing them to coat evenly with oil. Turn after a few minutes, when they have browned lightly on one side. When they are nicely browned, after several more minutes, sprinkle in a pinch of salt and toss in cauliflower. Add a few twists of pepper. Stir occasionally until cauliflower is browned on some of its surfaces.
- Reduce heat to medium-low. Create space in the skillet by pushing the mushrooms and cauliflower off to the side. Melt butter in the open space of the skillet and stir the shallot into it. Cook until shallot is softened.
- Remove skillet from heat. Add parsley and stir all ingredients together, adjusting flavor with lemon juice and additional salt if necessary. Serve hot.