Is there another mushroom as delicate in flavor as a chanterelle ?? Could be but i am so enchanted when they’re in season around here 🙂 …. and then beef short ribs cooked until they melt right off the bone ?? soooo good 🙂
It does take a bit of time to slowly cook the ribs but so worth it , isn’t it ? My way to try cooking them is to braise them first in a hot pan with a light oil such as sunflower sprinkled well with salt/pepper and a good dash of Montreal steak spice ; when nicely brown on all sides deglaze the pan with a good dash of brandy and a generous splash of red wine ; get into a roasting pan with all the juices along , cover with aluminum foil and get started in the heated oven at first @ 450 ; set timer to 1/2 hr. and lower temp to 325 : 1/2 hr. later lower again to 300 and start checking for tenderness at 1/2 hr. timings until soft and spongy to touch ; fix a glaze from 1 part each teriyaki thick glaze , spicy sweet Thai chili sauce and a tbsp or 2 of black currant jam ; brush the glaze over the ribs and cook a further 15 mins and done .
Sautee the chanterelles in a pan with a light oil and a dab of butter , a splash of fresh lemon juice , s/p .
Enjoy the pairing with your favorite sides for a delicious dinner 🙂