On a recent forage, we found a ton of Chanterelles, and after the hike, we visited our friends at Lively Run Dairy to pet their goats and try their cheese. We knew we wanted something to pair with our chanterelles, and we also had the idea to build a creamy hard cider based sauce…so we needed a cheese that would play nicely with the sweet and earthy flavours. Their goat blue cheese was exactly what the doctor ordered, and it went so well with the rest of the dish that we even decided to use the Chanterelle/Goat Blue pairing again to make Chanterelle Tacos (recipe coming soon).
Having picked our sauce, our mushrooms, and our cheese, we then proceeded to the rest of our ingredients, and we turned to pearled couscous as our base layer and zucchini from our garden to add some more colour and body to the dish!
Time: 40 Minutes
- Pearled Couscous (1/3 Cup per Serving) (and a half cup of water per serving of couscous)
- 3 Tablespoons Butter
- 2 Tablespoons Flour
- 1 Cup Hard Cider
- 1/2 Cup Cream
- Crumbled Blue Cheese
- Dice your onion and zucchini. Then, melt two tablespoons of butter in a pan, and add your veggies. Saute until they soften. If they are large, you will want to cut them in half before cooking.
- While your veggies cook, cut the bottoms off your chanterelles, and wash them. Then, set aside.
- Melt 1 tablespoon of butter in a saucepan, and add your pearled couscous. Toss to coat, and allow to sit for a minute or two…then pour your water in, and bring to a simmer. Cook until your water is absorbed.
- When your zucchini and onions are ready, add your chanterelles and sauté. Cook until the liquids evaporate from the pan.
- Sprinkle your flour into your veggie pan, and stir to combine and coat.
- Pour your hard cider into the pan, and allow to thicken.
- Finish your veggies with your cream, and stir to combine and coat.
- Scoop your pearled couscous onto your plate, and top with your mushroomy veggie goodness.
- Devour, and enjoy!