Chanterelle Filling Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Shallots | 1/2 Cup (16 tbs), chopped | |
| White wine | 1 Cup (16 tbs) | |
| 5 cups chopped chanterelles | ||
| Whipping cream | 2 Cup (16 tbs) | |
| Egg yolks | 6 | |
| Parsley | 1 Tablespoon, chopped | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Hazelnuts | 1/2 Cup (16 tbs), grated | |
| 1/4 cup fine bread crumbs | ||
| Egg white | 1 | |
| Whole chives | ||
| Sour cream | 1/4 Cup (16 tbs) | |
Directions
For Chanterelle Filling, heat butter in large skillet; add shallots.
Cook until tender; add wine.
Cook until wine evaporates.
Add mushrooms.
Cook until mushrooms are tender and liquid evaporates; remove from heat.
Whisk together cream and egg yolks.
Slowly whisk cream mixture into mushrooms.
Return to low heat; cook, stirring constantly, until mixture thickens.
Stir in parsley; season to taste with salt and pepper.
Chill until needed.
Heat several inches oil to 375 degrees F.
in deep-fat fryer or heavy saucepan.
Place 1/6 stuffing on crepe; fold two ends towards stuffing.
Roll up.
Make 6 rolls.
Combine hazelnuts and bread crumbs.
Coat rolls with egg white; roll in crumb mixture.
Place in hot oil; cook until golden brown (about 6 minutes).
Slice diagonally.
Place on individual serving plates.
Top with Red Onion Confit.
Garnish with cranberries and chives; drizzle with sour cream.
Cook until tender; add wine.
Cook until wine evaporates.
Add mushrooms.
Cook until mushrooms are tender and liquid evaporates; remove from heat.
Whisk together cream and egg yolks.
Slowly whisk cream mixture into mushrooms.
Return to low heat; cook, stirring constantly, until mixture thickens.
Stir in parsley; season to taste with salt and pepper.
Chill until needed.
Heat several inches oil to 375 degrees F.
in deep-fat fryer or heavy saucepan.
Place 1/6 stuffing on crepe; fold two ends towards stuffing.
Roll up.
Make 6 rolls.
Combine hazelnuts and bread crumbs.
Coat rolls with egg white; roll in crumb mixture.
Place in hot oil; cook until golden brown (about 6 minutes).
Slice diagonally.
Place on individual serving plates.
Top with Red Onion Confit.
Garnish with cranberries and chives; drizzle with sour cream.
Chef
