This is a great appetizer where you’ll get to use two different types of chanterelles and pair those with some sweet fried onions, raw and cooked cauliflower and wood sorrel. Let’s go through this recipe together in full detail. It’s time to make Chanterelles With Cauliflower, Onions and Pickled Funnel Chanterelles.
I know the name Chanterelles With Cauliflower, Onions and Pickled Funnel Chanterelles
might sound a bit pretentious. It could easily have been longer as well. But this recipe is not very complicated. It is, however, a very delicious dish so I highly recommend trying it out.
To make things easier I will go through each part of the dish and as you will see no part of it is difficult so just take things step by step and you’ll be fine.
The only problem with the dish is that you might not always be able to find chanterelles and funnel chanterelles. Luckily the recipe works with any wild mushrooms or really flavorful mushrooms. You don’t have to have two types either if you only can find regular chanterelles you can cook those in two ways and get very close to the dish I’m making here. Now let’s cook.
Chanterelles With Cauliflower, Onions and Pickled Funnel Chanterelles
I love the combination Chanterelles with cauliflower, something about just works. Since this dish comes with many parts let’s break things down in separate recipes and by the end, I’ll also go through the plating and I promise you’ll love how it turns out. All the individual recipes will be enough for four servings. In some cases, it will last for a few more servings.
7 oz / 200 g fresh chanterelles
1 tbsp butter
1 tbsp oil
Make sure you’ve cleaned the chanterelles. Add the oil to a frying pan and then add the mushrooms. They will release water so cook them until they start to dry out, then add the butter and season with salt and freshly ground black pepper.
Pickled Funnel Chanterelles
7 oz / 200g fresh funnel chanterelles
0.4 cups / 1 dl Swedish ättika or strong white wine vinegar
0.6 cups / 1.4 dl sugar
0.8 cups / 1.9 dl water
Clean the funnel chanterelles. Bring ättika/vinegar, sugar and water to a boil in a pot. Once it’s boiling add the chanterelles and then leave to cool. The mushrooms can be served cold or warm.
Ättika is a type of industrial vinegar that is common in Sweden and Scandinavia and is often used for pickling.
300g fresh cauliflower
0.6 cups / 1.5 dl heavy cream
1 small clove of garlic
Clean and cut the cauliflower into small pieces. Peel the garlic. Add the cauliflower and garlic to a pot, add a pinch of salt and the cream. Bring to a boil and then put a lid on and let the cauliflower simmer on low heat until it’s completely cooked through. Strain the cauliflower through a sieve but keep the liquid.
Transfer the cauliflower to a blender and blend until smooth, during blending add a little bit of the liquid to make it almost liquid. Once it’s completely smooth season with salt and pepper.
2-3 pieces of fresh cauliflower
Cut a bulb of cauliflower in half. Then slice it as thin as possible to get crunchy slices of cauliflower. The reason for first cutting it in half is so that you’ll get bigger pieces, if you start at the end you’ll only get crumbles at first.
8 small onions
1-2 tbsp of oil
Peel and cut the onions in half lengthwise. Add the oil to a frying pan and fry the onions with the cut side down on low heat. Cook like this until it’s almost completely blackened.
Remove from the pan and separate each half into its individual pieces. Now you’ll have beautifully cooked onions. You’ve most likely seen this in a number of dishes since this technique of cooking onions seems to be a never ending trend in restaurants.
This is just freshly picked wood sorrel. You can buy it in some good vegetable stores. If you can’t find it, it can be replaced with a mild herb like flat leaf parsley or chives.
Plating Chanterelles With Cauliflower, Onions and Pickled Funnel Chanterelles
Let’s plate this thing, you’ll start with the cauliflower cream and work yourself up from there. Use the photos for reference. This is the order and a rough estimate on how much I added for each part of the dish.
Cauliflower cream 1.5 tbsp
Fried onions 3 pieces
Fried Chanterelles 6-8
Pickled Chanterelles 6-8
Wood Sorrel 4 pieces
Shaved Cauliflower 4 pieces
Butter 2 tsp (from the chanterelles)