by Marjan (text and recipe) & Anja (pictures)
“EXTRA- EXTRA! Gold rush is back in California!” My latest adventures at our local Farmer’s Market permitted me to seize golden chanterelle nuggets! For me, I have struck gold and I feel rich!
Hopefully you are able to take advantage of limited time golden chanterelle mushrooms are available in the market for consumption. I can’t get enough of these delicate velvety morsels that melt in my mouth. I wish I could savor these flavors all year long. Unfortunately, these exotic mushrooms are available for a very short time here in southern Cali.
Light, healthy, and delicious, this recipe is sure to please. You too will feel as if you struck Gold!
Should you have any mushrooms left over, prepare our recipe for Chanterelle Omelet for breakfast the next day.
Ingredients (serves 4)
3-4 cups washed, dried, fresh chanterelle mushrooms- chopped into bite size pieces
1 cup diced zucchini
1 cup orzo pasta
2 tablespoons butter (or olive oil)
4 cloves of garlic- minced
½ cup chopped shallots
Zest of 1 large lemon
½ cup vegetable or chicken broth
2 tablespoons chopped parsley
1 cup shredded parmesan cheese
1 tablespoon toasted almond slivers- optional
Salt and pepper- ½ teaspoon each
Prepare orzo pasta according to packaging instruction al dente. Strain and keep warm.
Meanwhile in a large sauté pan, over medium heat, melt butter; add shallots and garlic, sauté for 2 minutes. Later add mushrooms, zucchini, salt, pepper and cook for 3-4 minutes until vegetables are cooked and minimal juices remain in pan. Stir in chicken broth, orzo, lemon zest and cheese. Once the broth has incorporated into the orzo and cheese has melted, remove from heat, stir in parsley, almond slivers and serve immediately.
Easy and delicious!