It’s that time again, where living in the Pacific Northwest, and Portland in particular, seems like an especially great gift.  Our state mushroom, the chanterelle, is back!

The chanterelle has a pretty short season, going through fall and sometimes into December, depending on rainfall.  Chanterelles are prized around the world not only for their delicious taste and versatility in the culinary world, but also because they are so hard to come by outside of this region.  They can’t be farmed, and there are several guesses as to why, but they grow abundantly in the woods of the Northwest.  So, the only way we get these mushrooms in our bellies is via mushroom foragers, who harvest them from the wild.

Chanterelles are pretty distinct looking mushrooms.  Unlike most other mushrooms available for human consumption, they take on a really vibrant color, a bright burnished yellow.  They are a real treat not only for their taste, and their small availability, but because they’re so versatile to cook with.  They are delicious all on their own, and yet they also stand up well with heavier, richer flavors like butter and more prominently flavored herbs like thyme and sage.

To celebrate chanterelle season, and fall itself, here is one of my favorite soup recipes using these delicious mushrooms:

Creamy Chanterelle Mushroom and Leek Soup

Ingredients:

1 1/2 lbs. Wild Golden Chanterelle Mushrooms, wiped clean with a damp towel and stems trimmed
1 leek, washed and sliced into julienned strips
1 cup sweet white onion, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red chili flakes
3 tablespoons butter
3 tablespoons olive oil
1 teaspoon ground black pepper
1 teaspoon salt
7 cups chicken broth
1 cup half and half
3 tablespoons fresh cilantro, chopped
1/4 cup white wine

Preperation:

1. Heat a large skillet to medium-high heat.
2. Add olive oil and butter to hot skillet.
3. Add; garlic, chanterelles, onions and leeks. Stir until well incorporated. Cook for 3 minutes, while stirring frequently.
4. Add white wine and stir. Cook for an additional 2 minutes. Remove from heat and set aside.
5. In a heavy soup pot heat to medium-low.  Pour in chicken stock, chili flakes, salt and pepper, and stir. Pour chanterelle mixture into chicken stock. Cook for 15 minutes. Stirring occasionally.
6. Puree half of soup in a food processor. *Make sure soup is cooled slightly before pureeing.
7. Return pureed soup to pot.
8. In a small bowl, whisk 2 tablespoons of flour with half and half, stir till well blended. Pour into soup mixture, and bring to a boil on high heat. Cook for 3 minutes. Whisking frequently. Remove from heat and serve, topping with chopped cilantro.

Paired with warmed, rustic, crusty bread, this soup will be sure to keep you warm and cozy on those long, rainy nights ahead of us.  Chantarelles are available now at the Co-op for $14.99/lb.  Enjoy!

Although this is called “Carrot Ginger Soup”, there is a very important, yet modest, vegetable that makes or breaks this recipe. I have to admit; I did not even know these vegetables existed before I had to seek them out. They looked like mutant albino carrots. I never thought to pick them up or imagined what on earth I would do with them. What are they? Parsnips. Shy little overlooked vegetables, at least on this side of the world (Europeans have used them for centuries). So, if you have avoided this vegetable out of fear or lack of knowledge (those two always go together, don’t they?), fear no more! This recipe will set you free and, hopefully, help you and the parsnip find peace.

You’ll be happy to find that their bitter flavor perfectly complements the sweetness of the carrots. And not only are they delicious, but they have a significant amount of fiber, folic acid, calcium, potassium, vitamin C, iron and zinc.

Ingredients:
4-5 medium sized carrots, peeled and halved
4-5 medium sized parsnips, peeled and halved
1-2 potatoes, peeled and halved
1 white onion, chopped
1 teaspoon freshly grated ginger
1 clove fresh garlic, minced
16 oz broth(chicken or vegetable)
2 tablespoons melted butter(or olive oil)
Salt and pepper
Sour Cream
Parsley

Directions:
Preheat oven to 400 degrees. After preparing the vegetables, place them in a 9×13 inch pan. Pour a cup of the broth and half of the butter over the vegetables. Top with ginger and garlic. Cover with aluminum foil and roast in the oven for 45-50 minutes or until vegetables are soft. Allow vegetables to cool a little and puree in a food processor or blender. Transfer vegetables to a large pan over low heat and add the rest of the broth and butter. Adjust amounts to taste. Add salt and pepper to taste. Let simmer for at least 20 minutes. Serve with a dollop of sour cream and garnish with parsley.

~1 1/2 cups (7 ounces) fresh borlotti beans
~1 1/2 cups (7 ounces) winter squash
olive oil
4 – 5 big leaves of kale (3 1/2 ounces)
2 tablespoons butter
1 medium onion, chopped
2 – 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound of fresh plum tomatoes, chopped or 14-ounce can
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt

Preheat oven to 180C / 350F / Gas mark 4. Bring a large saucepan of
water to a boil, add the borlotti beans and cook for about 10-15
minute until they are just cooked or even slightly undercooked. Drain
and cool under cold running water, and set aside.

Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch
squares, place them in a roasting pan and toss with olive oil. Roast
them in the oven for about 20 minutes until caramelized on the outside
but still firm. Reduce the oven temperature to 130C/ 250F / Gas mark
1/2. (hs note: alternately, you can brown the squash in a skillet.)

Without removing the central stem, cut the kale across the leaf into
2cm / 3/4-inch slices. Melt the butter into an oven-proof casserole
dish (pot) and fry the onion and chilies gently over a low to medium
heat for 20-30 minutes, until caramelized. Add the garlic and fry for
three minutes more. Add the tomatoes and paprika, bring to a boil,
reduce the heat and simmer gently for 15 minutes. Add the ground
almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of
salt. Stir until the chocolate has melted. Cover the casserole and put
it in the oven to cook gently for 2 hours.

Serves 4.