As promised a wild mushroom recipe.  Now these particular mushrooms won’t be in season until later this year, July where I’m at, but you can use some re-hydrated chanterelles when the real ones are out of season, just remember 3 oz dried is about 1 lb re-hydrated.   To re-hydrate simmer for 15 min in water, discard the excess water before use.   Check out my post about wild mushrooms and watch for some videos from the season this year.  In the meantime enjoy this scrumptious dish and take all the credit for making it up, no one will know.

Blue and Yellow Chanterelles

Serving; 4-6

Prep Time: 10 min

Cook Time: 30 min

 

Ingredients

  • Stuffing
    • 2 tbsp butter
    • 1/2 lb chanterelles cubed
    • 1/2 lb crab meat
    • Salt
    • Pepper
  • Fish
    • 4 halibut steaks
    • Salt
    • Pepper
  • Hollandaise Sauce
    • 1/4 lb chanterelles cubed
    • 1/4 lb butter
    • 4 egg yolks
    • 1/2 c fresh lemon juice
    • Salt
    • White Pepper
    • 1 tbsp water

Preheat oven to 450 degrees

Stuffing

Clean chanterelles.  Cube and saute in butter just until beginning to soften.

Add the crab meat and season with salt and pepper.  Saute for just a few minutes more to get all the flavors melded.

Fish

Cut a small pocket in the halibut steaks and stuff with chanterelle and crab stuffing.  Season the outside of the halibut with salt and pepper.

Cook the halibut in 450 degree oven for about 20 min, or until the halibut flakes well.

Hollandaise Sauce

Cube and saute in butter until moisture is released, they have a lot of it.

Turn this to low heat and whisk the egg yolk, lemon juice, salt, pepper, and water together.   Slowly, extremely slowly, add the egg mixture to the chanterelles, whisk while pouring.  Stir this until thickened they remove from heat but keep on stove to keep warm until serving.

Pour over the cooked halibut and sink your teeth into a bite of heaven.