{"id":48,"date":"2010-01-28T02:17:53","date_gmt":"2010-01-28T06:17:53","guid":{"rendered":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/?p=48"},"modified":"2010-02-20T19:25:30","modified_gmt":"2010-02-20T23:25:30","slug":"all-this-rain-means-chanterelles","status":"publish","type":"post","link":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/all-this-rain-means-chanterelles\/","title":{"rendered":"All this rain means CHANTERELLES!"},"content":{"rendered":"

\"chanterelles\"<\/p>\n

While many people get down when it rains, we at Pacific Harvest Catering<\/strong> 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.
\nThis recipe for braised short ribs with chanterelles & potatoes<\/strong> is below. It’s an amazing winter recipe that takes just a few ingredients and a couple of hours in the oven. Enjoy!
\n(Sorry about the grainy photos, they’re from my phone…)<\/p>\n

\"Braised

Braised short ribs with chanterelles & cubed potatoes<\/p><\/div>\n

Braised Short Ribs with Chanterelles & Potatoes<\/strong>
\n4 short ribs
\n3 carrots, peeled & roughly chopped
\n1\/2 white onion, roughly chopped
\n3 cloves of garlic
\n1.5 cups of red wine
\n2 tablespoons of olive oil
\n1 potato, cubed & seasoned
\n2 chanterelles or wild mushrooms<\/p>\n

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.
\nAdd a cup of water, cover and braise in the oven for 3 to 4 hours on low heat.
\nFor potatoes: cube, season & toss in olive oil and bake at 375-400 until golden brown.
\nWhen 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. <\/em><\/p>\n

Visit this blog for more seasonal recipes!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1],"tags":[7],"class_list":["post-48","post","type-post","status-publish","format-standard","hentry","category-why-pacific-harvest","tag-san-luis-obispo-catering"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t