My father-in-law said the first patch he saw really was like the yellow brick road, they were so thick. This year they were spread out a big more, but once we got to the sweet spot you had to watch your step to not step on one to cut another. They try to only harvest half of the mushrooms in any given spot to maximize the chance of getting mushrooms again.
This was a delicious way to enjoy some of our harvest. It had a great flavor and just enough cream to make it decadent and luscious and not so much to make it heavy. I could have this mixture over rice, noodles or even toast on a regular basis with no complaints!
Creamy Chanterelles and Chicken Over Rice
4 chicken breasts
1 T olive oil
2-3 lbs chanterelle mushrooms (or your favorite fresh mushrooms)
4 T flour
1 tsp sea salt
1/4 tsp pepper
1 cup dry white wine
2 cups chicken stock
2 sprigs rosemary
1/2 cup heavy cream
- Cut chicken into bite sized pieces. Roughly chop mushrooms and keep separate.
- Heat oil in a large saucepan or dutch oven over medium-high heat. Brown chicken. It doesn't need to be cooked through, just give it some color. Remove chicken from pan.
- Drop heat to medium and add mushrooms to hot pan and quickly brown. Return chicken to the pan. Sprinkle with flour, salt and pepper. Cook over medium for a couple of minutes, stirring frequently.
- Add wine to pan, stirring and scraping up any bits from the bottom of the pan. Stir in stock and add the whole sprigs of rosemary. Simmer for 15 minutes, stirring occasionally.
- Remove from heat and take out the rosemary sprigs. Stir in cream and adjust your salt and pepper.
- Serve over rice or noodles.