a chanterelle popover | cooking with larry and colleen

chanterelle mushroom | the vanilla bean blog
chanterelle mushroom | the vanilla bean blog
chanterelle mushroom | the vanilla bean blog
chanterelle mushroom | the vanilla bean blog
chanterelle popover | the vanilla bean blog

A few weeks ago I spent some time with Larry and Colleen. We ate several meals together: a dinner tucked away in a corner of a bookstore, candles lit and wine bottles uncorked, laughing and talking of life and work and life yet again. Then there was breakfast the next morning: dark coffee with cream and scones leaking blackberries and lemon. Larry lost himself in the local paper, Colleen stepped into the kitchen to make a second breakfast, and my little hobbit heart burst. She whisked and poured and soon brought it forth: a fresh-foraged chanterelle popover, straight from the pages of Deborah Madison’s Local Flavors. I had never had chanterelles before, and devoured them eagerly. Their texture was far removed from the shiitake, a mushroom I have tried to appreciate over and over, but  their spongy texture always hindered me. But chanterelles! these mushrooms were smooth and easy; they mingled in the cream and nestled right down in the pancake.

We sat there, eating together again. We were silent, mostly, but chewing loudly; tasting ten years of words already spoken. They were there, in butter, and cream, and eggs. They whispered with each motion of the fork, each cut of the knife. We swallowed them together, and then set out for a long walk and time in the garden. We reached the front door and flung it wide open; we walked through to a bright blue sky and another decade of breaking bread together.

chanterelle popover | the vanilla bean blog
Chanterelle Popover
adapted from Deborah Madison

Not much is changed from the original recipe, although I did add a bit more cream, as we had wished for a bit more ‘sauce’.

1 pound chanterelles (or other mushroom, buttom mushrooms will work fine)
4 tablespoons butter
4 large eggs
1 cup whole milk
salt and pepper, to taste
3/4 cup all-purpose flour
2-3 tablespoons freshly grated Parmesan cheese
4 tablespoons heavy cream
1 teaspoon thyme, minced
1 tablespoon parsley leaves

Clean the mushrooms, and slice them. Set aside.

Preheat the oven to 400. Put 2 tablespoons of butter in a 10-inch cast iron skillet, and place it in the warm oven. Whisk together the eggs, milk, and 1/2 teaspoon of salt together. Add the flour slowly, and whisk until the batter is smooth. (Carefully) take the hot skillet out of the oven, and brush the melted butter inside the skillet and around the rim of the skillet. Add the cheese to the batter, and then pour it into the hot skillet. Place the skillet in the oven, and bake for 20 minutes (it will rise high over the edge of the skillet and puff in the center).

Melt the remaining butter (2 tablespoons) over high heat in another pan. Add the mushrooms with a pinch of salt, and cook until they begin to give off their juices. Cook the mushrooms until tender (about 5 more minutes) . Stir in the cream to the mushrooms and juices and allow to thicken slightly. Season them with pepper, and then stir in the thyme and parsley.

When the popover is finished cooking, remove from the oven and spoon the mushroom mixture into the center. Slice into wedges and serve.
chanterelle popover | the vanilla bean blog

  • Reply
    Sunday, August 18, 2013 at 8:56 am

    I can’t remember how I stumbled upon your blog, but none of that matter because I was instantly in love! The food and photos are amazing. While I am far from a foodie, I do love to eat and try new ideas. It has been the summer of the Dutch Baby in our house and I can’t get enough.

    Made this simple, yet full of amazing flavor dinner last night. My husband thought it was wonderful and I plan on making it for my mom when I see her soon.

    thank you!

    • Reply
      Monday, August 19, 2013 at 8:38 pm

      Thank you for such a nice comment! Made my evening. 🙂 So glad you liked the dutch baby.

  • Reply
    Marta @ What Should I eat for breakfast today
    Monday, August 12, 2013 at 5:28 pm

    It’s like dutch baby 😀 love it!

  • Reply
    Monday, August 12, 2013 at 3:49 pm

    Just looking at the name of this post I knew it was going to be amazing. Chanterelles are probably the best part of this time of year. So, SO good!

  • Reply
    Monday, August 12, 2013 at 8:11 am

    Just simply beautiful Sarah.

  • Reply
    Monday, August 12, 2013 at 7:54 am

    I just bought a pound of foraged wild chanterelles at the Jean-Talon market in Montreal yesterday and I’m going to make this tonight. Fantastic timing!

  • Reply
    Emma Galloway
    Sunday, August 11, 2013 at 7:41 pm

    These photos and words are beyond beautiful! xx

  • Reply
    Sunday, August 11, 2013 at 4:05 pm

    Oh my, chanterelles really are lovely! What a treat. Beautiful retelling of time spent with people you are so close to.

  • Reply
    Sarah Crowder (punctuated. with food)
    Sunday, August 11, 2013 at 1:03 pm

    Absolutely gorgeous images! Sounds like a wonderful dish and time.

  • Reply
    Sunday, August 11, 2013 at 11:49 am

    “…tasting ten years of words already spoken…” I love your words! Also liking the “hobbit heart” bit–after making your blondies the other day, I finally decided to read the entire Tolkien trilogy instead of repeating The Hobbit again. 🙂

  • Reply
    Katrina @ Warm Vanilla Sugar
    Sunday, August 11, 2013 at 7:22 am

    So fun! This is such a gorgeous idea…and sounds lovely!

  • Reply
    Sunday, August 11, 2013 at 5:54 am

    Beautiful words.

Leave a Reply