A couple quick notes before I get into this post. We lost power about 10 seconds after we began to blend our sauce, so the sauce is chunkier than it will be in yours, and the pictures have “creative lighting.” Also, this is a plug for gas/propane stoves because we were still able to cook despite the outage! Oh, this could have turned out very differently if we had an electric cook-top.
This is the last of our fresh chanterelles…although we Dried a bunch of Chanterelles as a treat for off-season use to remind us of the warm July hikes when we find ourselves in the depths of winter. For this dish, we wanted to try something very different than any of our other Chanterelle Recipes. Given that the mushrooms themselves are slightly sweet and nutty in taste, we figured we’d see how they might fit into a spicy curry dish…so we broke out our garam masala and Kashmiri Chili Powder, soaked some cashews, and did our thing. The end result was a really different but tasty dish. Lastly, we infused our basmati rice with some toasted cumin seeds for a little extra flare on our base layer, which also worked out well!
Time: 45 Minutes
Ingredients:
- Chanterelles
- Tomatoes
- Onion
- Garam Masala
- Red Pepper Flakes (or Kasmiri Chili Powder)
- Cumin Seeds
- Coriander Seeds
- Caraway Seeds
- Ghee
- Raw Cashews (pre-soaked for an hour or so in warm water)
Method:
- Soak a handful of raw cashews in warm water for an hour or so before you intend to start cooking.
- Add your cumin coriander, and caraway seeds to a large pan, and heat it dry to begin to toast your seeds.
- As your seeds toast, dice your onion. Then, add your ghee and onion to the pan, and sauté until your onion turns opaque. Then, add in your garam masala and whatever chili product you are using for heat.
- As your onions cook, dice your tomatoes. When your onions are ready, add your tomatoes to the pan. Drain your cashews, and add them as well. Then, cook until your tomatoes sweat and begin to lose their form.
- Transfer your sauce veggies (and cashews) to your blender, and puree. Then, set aside.
- Rinse your chanterelles, and cut any large ones in half or quarters.
- Melt a little more ghee in your pan, and then add your chanterelles. Cook until they release their liquids, and those evaporate.
- Pour your sauce over your mushrooms, stir to combine, and bring back to a low simmer.
- Plate, devour, and enjoy!
