Sauté Chanterelle Mushrooms by Chef Isaac

So I did something stupid yesterday. I accidentally deleted my blog database. I didn’t realize how much this blog means to me until I nearly lose it.

Luckily the web hosting company was able to restore it for me, but this post about Isaac’s super tasty mushroom and that sweetest comment isaac left for me on the blog were both gone.

This incident makes me think of doing things the second time around. Can I rebuild my blog again? Yes. Could it be better? Well, that depends. Maybe my writing and photography skills improved over time. Maybe the blog will look better and easier to read compared with the old one. But there’s something about doing things the first time around that’s not replicable. The pure passion and excitement are something you can’t duplicate.

Chef isaac is one of the very few people I came across that still has that pure and genuine personality, which is very rare these days. I really appreciate how much he cares about me and not afraid to show it. So this dish, saute chanterelle mushrooms, was one of the first dishes he made for me. Because I like it so much, he made it again and taught me how to make it. This time, I write down the steps. Furthermore, I also want to write down my appreciations of his yummy dishes on my blog. Thank you Isaac, for the joy and yummy dishes you bring to my life.

Okay,back to the dish. How to make Sauté Chanterelle Mushrooms:

Step 1: Clean Mushrooms

Tip #1: Don’t soak your mushrooms. Why? Because mushrooms are very porous. They absorb liquid quickly. You want your mushrooms to absorb the yummy liquid such as wine and chicken stock, not the cleaning water. Therefore, the best way to clean mushrooms without sacrificing their texture and taste, is to clean them without water. To do this, simply wipe them well with a damp paper towel or use a knife to clean them up a bit.

Work in Progress

Cleaned Mushrooms

Step 2: Saute Mushrooms

1. Heat a saute pan over high heat. When the pan is very hot, add in butter. When the butter start to form, but not brown, add in crushed garlic and mushrooms.
2. Continue cooking the mushrooms, stirring them every few minutes to make sure they don’t burn.
3. Add in peppercorns, herbs (i.e. fresh thyme or fresh rosemary), salt and pepper. Continue cooking and stirring occasionally until all the moisture has evaporated and the pan is dry.
4. Add in white wine. Cook until the liquid is almost gone then add in chicken stock.
5. Continue cooking and stirring until all the liquid has evaporated.
6. Put the mushrooms on some paper towels and let it cool down a bit.
7. Discard garlic, herbs, and peppercorns.
8. Serve with your main course.