Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 t Extra light olive oil with a Filter works good - about
Dash of sesame oil 10 hours)
3 Shallots, finely chopped 2 oz Canadian bacon, sliced thin
2 T Fresh thyme leaves 1 lb Chanterelle mushrooms
1/4 t Fresh grated nutmeg (if not in season use
1/8 t Fresh ground black pepper Button mushrooms)
1/2 c De-alcoholized chardonnay 2 oz Smoked turkey breast,
2 T De-alcoholized chardonnay Cut in small strips
Wine with 2 T cornstarch 1/8 t Cayenne pepper
1/2 c Evaporated skim milk 1 T Fresh chopped parsley
1 1/4 c Chicken stock 4 Sprigs fresh thyme
1/2 c Strained yogurt (a coffee 1 (12-inch) French baguette

------------------------THE FILLING-----------------------------

ß In a small saucepan, heat 1 teaspoon of the olive oil. Add the
shallots, 1 tablespoon of the thyme, nutmeg and freshly ground
pepper. Cook until the shallots are translucent.

ß Pour in the de-alcoholized wine and boil until reduced by half. Add
the cornstarch paste, bring to a boil and stir until thickened.
Remove from the heat and add the evaporated milk and 1/4 cup of the
chicken stock.

ß Put the pan into a bowl of ice water in order to cool it quickly,
or just stand there and wait for it! When cooled, add the yogurt and
stir in the remaining tablespoon of the thyme. Strained yogurt can
break up into little flecks if it is added to hot liquids. For this
reason, do please cool the sauce so that the whitening effect can
take place and the sauce will look smooth and glossy.

ß Heat the remaining olive oil in a low sided stewpot. Add the
Canadian bacon, mixing it lightly with the oil.

ß Seperate the mushroom caps from the stems and slice the stems. Drop
the stems into the stewpot and saute for five minutes. Now add the
caps and stir gently.

ß Add a little of the remaining chicken stock to kick up some steam,
then add the rest, stirring lightly. Cover and simmer for 5 minutes.
Remove from the heat.

ß Pour the cooking liquid from the stewpot through a fine mesh
strainer into the yogurt sauce. Mix thoroughly. Pour the yogurt
sauce back into the mushrooms and stir together. Add the turkey and
cayennne. Mix in the parsley.

ß To Serve: Cut the baguette into 1 inch slices and remove most of
the soft center, leaving only a thin layer of dough on the bottom,
forming a shallow bread "cup". Put the bread slices on an ovenproof
plate and toast in the oven until golden brown. Pour 1/2 cup of the
chanterelle cream over the bread and garnish with a sprig of thyme.

ß I cut it diagonally for a main course and straight across for a
starter. The main course needs a beautiful fresh salad with lots of
herbs and edible flowers. Nutritional Profile

PER SERVING CLASSIC MINIMAX Calories 497 324 Fat
36 8 Calories From Fat 66% 21% Cholesterol 112
14 Sodium 1103 752 Fiber 3 4

ß Clasic Compared - Chanterelles and Smoked Ham in Cream ß 60 minute
prep time ß Low cost

FROM: Graham Kerr's Smart Cooking, Doubleday, page 10,11
Submitted By BRENT WILLIAMS On 11-05-94

Browse by categories