All this rain means CHANTERELLES!

chanterelles

While many people get down when it rains, we at Pacific Harvest Catering get excited to go mushroom hunting! What better way to unwind from a big weekend in San Luis Obispo catering, than by hiking through local forests looking for glimpses of gold. Chanterelles are a delicious golden wild mushroom that are awesome in a variety of meals. The photo below is a great winter meal we created with them the night after finding them in an oak forest outside of San Luis Obispo.
This recipe for braised short ribs with chanterelles & potatoes is below. It’s an amazing winter recipe that takes just a few ingredients and a couple of hours in the oven. Enjoy!
(Sorry about the grainy photos, they’re from my phone…)

Braised short ribs with chanterelles & cubed potatoes

Braised short ribs with chanterelles & cubed potatoes

Braised Short Ribs with Chanterelles & Potatoes
4 short ribs
3 carrots, peeled & roughly chopped
1/2 white onion, roughly chopped
3 cloves of garlic
1.5 cups of red wine
2 tablespoons of olive oil
1 potato, cubed & seasoned
2 chanterelles or wild mushrooms

Directions: Salt & pepper short ribs and sear in olive oil in a thick pot over medium-high heat. Add carrots and onions and sear for another 10 minutes. Stir in garlic & 1/2 of a chopped mushroom and cook for a minute or so. Add wine, cover and turn to higher heat for about 5 to 10 minutes until it reduces a bit.
Add a cup of water, cover and braise in the oven for 3 to 4 hours on low heat.
For potatoes: cube, season & toss in olive oil and bake at 375-400 until golden brown.
When ready to serve, sautee remaining chanterelle pieces in garlic and butter. Strain the sauce out of the pot and serve over the short ribs & potatoes while discarding the cooked vegetables. Top with delicious buttery chanterelles! Enjoy.

Visit this blog for more seasonal recipes!