Chanterelles are among the world’s most prized mushrooms, and baking them with a custard topping shows off their elegance to advantage.
3 tbs. olive oil
6 cups (8 oz.) chanterelles
6 tbs. ramp (wild leek) bulbs or shallots, chopped
6 garlic cloves, finely chopped
3/4 tsp. thyme, ground
3/4 tsp. tarragon, ground
3/4 tsp. chili paste or a pinch cayenne hot pepper, or to taste
3/4 tsp. Vege-sal or 1/4 tsp. salt, or to taste
1/4 tsp. black pepper or to taste
1-1/2 cup silken tofu, drained
3/4 cup soymilk or nut milk
6 tbs. cup corn oil
3 tbs. lecithin granules
1 tbs. mellow miso
3/4 tsp. nutmeg, ground
3/4 tsp. paprika
1. Sauté the sauté ingredients 5 minutes and place them in an oiled casserole dish.
2. Puree the custard ingredients in a food processor, or with a mixer, whisk or fork, and pour them over the sautéed ingredients.
3. Bake, uncovered, 30 minutes in a preheated 350°F oven.
Serves 6
Preparation Time: 20
Cooking Time: 30 minutes
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