we hope that everyone had a great thanksgiving! we sure ate well this year! i have been so busy lately so i loved spending the entire day in the kitchen, cooking away. one of my favorite things that i made was a chanterelle and leek gravy.
this year we harvested lots and lots of chanterelle mushrooms, too many to eat. we thankfully dried a few jars full and now get to eat chanterelles all year round. if you don't have dried chanterelles in your kitchen, you can also find dried and sometimes fresh chanterelles at your local health food store. I had a beautiful bundle of leeks from a local farm and they made a great pairing.
click below to read the recipe
3 Tbsp organic unsalted butter + 1 Tbsp for leeks
2 Tbsp AP flour
1/2 cup dried chaterelles
1 cup water ( you may need to add more)
sea salt and freshly ground pepper
a bundle of leeks
with the 3 Tbsp butter and 3 Tbsp flour
-re constitute mushrooms by simmering dried ones in the water. sprinkle some salt
-thinly slice the white part of the leek and 1 inch of the green part
-sautee the leeks in 1 Tbsp butter
-combine all ingredients including the stock from the mushrooms
-using a hand held immersion blender, puree the gravy until smooth.
enjoy on mashed potatoes....or whatever else you put gravy on!