![\"chanterelles\"](\"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-content\/uploads\/2010\/01\/chanterelles-330x236.jpg\" "\\"chanterelles\\"")
<\/p>\n<\/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. Braised short ribs with chanterelles & cubed potatoes<\/p><\/div>\n Braised Short Ribs with Chanterelles & Potatoes<\/strong> 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. 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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"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":[],"_links":{"self":[{"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/posts\/48","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/comments?post=48"}],"version-history":[{"count":11,"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/posts\/48\/revisions"}],"predecessor-version":[{"id":58,"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/posts\/48\/revisions\/58"}],"wp:attachment":[{"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/media?parent=48"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/categories?post=48"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-json\/wp\/v2\/tags?post=48"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\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](\"https:\/\/www.pacificharvestcatering.com\/pacificharvestblog\/wp-content\/uploads\/2010\/01\/IMG00620-330x247.jpg\" "\\"IMG00620\\"")
\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
\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