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Dried Blue Chanterelle Mushroom

Like the yellow chanterelle, this mushroom has a texture that is both chewy and crunchy. Its beautiful color makes any dish more presentable. This rare mushroom has a bold taste that is undeniable. Enjoy!

The Polyozellus multiplex mushrooms or The Blue Chanterelle is a very rare wild forest mushroom that usually grows in clusters and is only found fresh in the fall. This hard to find mushrooms has some mycologists wondering exactly what genus group to arrange it in and most are lucky to even find one even though it can grow up to one metre across! The Blue chanterelle typically grows under Spruce and Fir trees.




Smoked salmon with a creamy Blue Chanterelle mushroom sauce
Smoked Salmon:
4 4-ounce salmon fillets, butterflied
1 teaspoon salt
teaspoon fresh pepper

Creamy blue chanterelle mushroom sauce:
1 cup blue chanterelle mushrooms
1 cup heavy cream
cup minced onions
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Presentation:
Roasted potatoes and vegetables

Procedure:
Season salmon fillets with salt and pepper. Place in a smoking box lined with applewood chips, and set on a hot grill for 10 minutes.

Place mushrooms in a hot frying pan, and cook until all the liquid has evaporated. Add butter and onions, and sauté for 1-2 minutes. Add heavy cream, and boil for 3-4 minutes. Add chopped parsley, and season with salt and pepper, to taste.

Place each salmon fillet on a plate. Top with creamy chanterelle mushroom sauce. Garnish with roasted potatoes and vegetables.
serves 4













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