Chantarelle mushrooms are another surefire sign that summer has arrived. I adore Chantarelle season! They have a unique woodsy flavor that I find irresistibly delicious. So if you haven’t tried them yet, pounce on them next time you see them at the grocery store, they are very much worth a try! If I see them on a menu somewhere, in any way, shape or form, I can’t not order them. So good in a quiche, in a light cream sauce (juxtaposition much? 😂) with pasta or as I’ve made them here, Chantarelle Mushrooms with Shallots and Thyme on a Spinach Crêpe with a dollop of Whipped Basil Mascarpone, aka my lunch. Now, If you could just tear your eyes away from the chanterelles to that spinach crepe for a moment, I will in great length expound upon the recipe and the trickiness of making such a crêpe.
Ha, gotcha! 🙃 One handful of fresh spinach, one egg, a pinch of salt. Blend, throw in a greased small pan, bake on both sides, done. Such a great vehicle for any number of things.
We definitely have something for all your summer lunch needs!
Ingredients Spinach Crêpe
2 handfuls fresh spinach
1/4 tsp salt
extra virgin olive oil
Place all ingredients in a blender and blend on high speed.
Heat a teaspoon of olive oil in a small frying pan on medium high heat.
When the oil is hot, pour half of the crêpe mixture into the pan. Cook for about two minutes or until done on each side, using a spatula to carefully flip the crêpe over halfway.
Repeat for the rest of the batter.
Ingredients Chantarelle Mushrooms with Shallots and Thyme
500 g chanterelle mushrooms
2 shallots, sliced
1 small garlic clove, minced
1 tbsp extra virgin olive oil
4 sprigs fresh thyme
coarse sea salt
freshly ground pepper
Clean the mushrooms. Chantarelles mushrooms are forest grown, so they tend to be rather grubby. Even so, don’t wash them with water or you will lose some of their flavor. It’s better to use a mushroom brush to brush off any dirt or use dry paper towels to remove any dirt. Use a small paring knife to remove any dark spots and trim the end of the stem.
Heat the olive oil in a large pan on medium heat. Add the shallots and garlic to the pan and sauté until soft.
Add the chanterelles mushrooms and the thyme sprigs to the pan. Cook for about 5 minutes or until the mushrooms are soft.
Season with salt and pepper to taste. Serve immediately on the prepared spinach crêpes.
Ingredients Whipped Basil Mascarpone
1 handful fresh basil
3 tablespoons marscarpone
salt and pepper to taste
Boil a large kettle or big pot of water. Place the basil leaves in a large colander. Over the sink, pour the boiling water over the basil for about 10 seconds, this will blanch it to set the color. Immediately run cold water over the basil to stop the cooking process.
Place the basil and mascarpone in a blender and blend until combined. Season with salt and pepper to taste. Refrigerate until serving.