I was fortunate enough to score another windfall of chanterelle mushrooms this week from our foraging friend and was really excited to try something different. I wanted a simple preparation that would let the natural flavors of this wonderful vegetable shine. A saute of chanterelles, shallots, garlic and white wine was the perfect side dish for a dinner of pan seared chicken, rice and okra.
With my previous chanterelle dish I opted to pair the meal with a California Rhone-style blend from Tablas Creek. This time I decided to go right to the source and picked a Rhone-style blend from the Rhone region in France. This wine is a great value for the level of quality. Retailing for around $20-$24, this delicious wine is one of my favorite wines of the year. It is 80% grenache and 20% syrah and has that earthy, rich and aromatic nose that I just love to absorb. This wine is full bodied and succulent with hints of dark fruit and spices. Hailing from the village of Rasteau and made from grapes grown in the L’Andeol vineyard, it also helps that 2007 was a great year in this southern Rhone.
The Perrin & Fils wine family has a wide array of wine projects, including Chateau de Beaucastel. In 1990, Jean-Pierre and François Perrin in collaboration with wine importer Robert Haas founded Tablas Creek (one of my fave Paso wineries) so it is not a surprise to me that I love this wine.
Perrin & Fils also creates an entry level Rhone blend called La Vieille Ferme. We called this chicken wine for a long time because of the chicken image on the label. For its price, that is a great wine to bring to large parties as magnums are often around $10.
Next up I will seek out some of the Chateau de Beaucastel wines because so far I seem to love everything produced in connection with this winery. And I always love to seek out new wines to try.
Back to the chanterelles. They paired wonderfully with this wine. You could prepare this mushroom dish with any type of fresh mushrooms, but it will be more interesting with a unique, wild variety vs. the ubiquitous button mushrooms. I would also enjoy this dish from a wild mushroom blend that you can sometimes find at the grocery store.
1 pound chanterelle mushrooms (other another wild variety), chopped into large pieces
1 T butter
1 T olive oil
1 shallot, minced
2 cloves garlic, minced
1/2 cup dry white wine
2 T chives, minced (for garnish)
1. Saute the shallots and garlic in the oil and butter until softened
2. Add mushrooms and cook 2 minutes
3. Add wine, lower heat and simmer 10 minutes until liquid is absorbed
4. Remove from heat and sprinkle chives on top