Monday Lagniappe: Rice & Chanterelle-Miseaux GravySep 30th, 2013 | By jdixon | Category: Blog
Inspired by the side dish ubiquitous in Acadiana, this version uses the Chanterelle mushrooms currently popping up like, well, mushrooms here in the Pacific Northwest.
Wash a pound or so of chanterelles, pick out the pine needles, and dry cook them (add to hot skillet without anything else, cook in the water that comes out of the mushrooms; when it’s almost gone, add some extra virgin olive oil). After you add the olive oil, toss in a chopped shallot and a nice glug of dry white wine, cook for another few minutes.
Sprinkle a couple of tablespoons of flour into the skillet and cook for a minute or two. Add about a cup of water and cook until the gravy thickens. Stir in 2 tablespoons of dark miso and 1 of whole grain mustard. Add some chopped parsley if you like a little green. Serve over rice, preferably Koda Farms Kokuho Rose organic brown rice.