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More Chanterelles!

As promised, I’m back with a couple more recipes from Kiva employees.

Robin, one of our talented chefs, made us a sample of the following recipe today that amazed all who tasted it.  This is a recipe that should be read all the way through, so you can familiarize yourself with the details and the length of preparation before you try it.  Without further ado, I present this gem:

Robin’s Chanterelle Ragout

Robin’s Polenta Wedges with Chanterelle Mushroom Ragout


  • 1 c polenta (corn grits)
  • 3 c water (for added flavor use chicken or vegetable stock)
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon white pepper
  • 1-1/2 Tablespoons unsalted butter
  • 1/2 c grated Parmesan cheese
  • 2 Tablespoons olive oil

Chanterelle Mushroom Ragout

  • 2 c chanterelle mushrooms, cleaned and pulled by hand into strips
  • 1/4 c minced shallots
  • 1/3 c chopped parsley
  • 1/2 c Marsala wine
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

For Polenta wedges:  In saucepot, bring 3 c of water or stock to a boil.  Add 1 cup polenta.  Turn heat to low. Stir the polenta constantly until grits are creamy, then add 3 Tablespoons of butter, salt, white pepper, and parmesan cheese.  Stir until all ingredients are incorporated.  On a greased baking sheet with a lip pour polenta out and smooth into an even layer.  Chill for 1 to 2 hours or until firm (can be done overnight).  Flip pan onto a cutting surface and cut into wedges, or use a biscuit cutter to make rounds.

For Mushroom Ragout:  Clean chanterelles with a damp paper towel, rubbing gently.  Pull the chanterelles into strips.  Over high heat, bring the oil to the smoking point in a sauté pan.  Throw the polenta wedges into the pan and cook on each side until golden brown (be careful; it will spatter).  Remove and dab dry on a paper towel.

To serve:  Place Polenta Wedges on a plate and drizzle a generous portion of Chanterelle Ragout on top.  Garnish with additional grated Parmesan and chopped parsley.

If you’re looking for something a little faster, here’s another to try.  This looks like a terrific potluck contribution.

Elena’s Chanterelles en Pastry

  • 1 lb fresh chanterelles, chopped
  • 6 oz salted butter
  • 1 medium leek, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup whole milk ricotta
  • 2 to 3 packages Puff Pastry
  • Salt and pepper

Sauté leek and onion in 1 oz of butter until caramelized.  Set aside.  Saute mushrooms and garlic with 1 oz butter and add to caramelized onions and leeks.  Toss with ricotta, add salt and pepper to taste.

Melt remaining butter.  Unfold pastry.  Brush with the melted butter, then cut in 2-inch strips.  Put a teaspoon or two of mushroom mix on one end of strip, then fold into triangles.

Place on parchment-covered cookie sheet.  Brush top with melted butter.  Bake at 350 until golden on top.  Serve warm.