For our final August French Friday with Dorie recipe, we were to make Chanterelles with Napa and Nuts. Luckily Dorie said any mushrooms were OK, as Chanterelles are not common in this part of the world. I used white cap mushrooms instead.
However, in the spirit of Cher, I didn't stop there. I swapped Napa for drumhead cabbage (because it was a quarter of the price), and I swapped hazelnuts for walnuts (because that is what I had).
This was such a delicious, interesting way to serve mushrooms. It was so easy, and so much more tasty than just frying mushrooms in butter.
To see what the other Doristas thought of this dish, visit the LYL section of the website.
I was wondering if you'd been able to find chanterelles in Oz. I often see recipes using them but I've never been able to find them. Looks like you made some great substitutions with this recipe xx
ReplyDeleteI want to give this a go now! :D And it sounds wonderfully versatile which I like :D
ReplyDeleteYeah, I couldn't find chanterelles, either. It's good to know this is an easily adapted recipe!
ReplyDeleteNo chanterelles here either.
ReplyDeleteThank goodness rule following isn't a requirement of cooking along :-)
Hazelnuts sound like a really good addition to this dish.
Glad you enjoyed this one. I did a make-up instead.
ReplyDeleteI was thinking you might have issues finding them. Even here they are quite seasonal and you will never find them any other time of year. Oh well, your version looks absolutely delicious.
ReplyDeleteThis was a really good recipe, and we enjoyed it.
ReplyDeleteI am planning on using the leftovers on top of some cooked rice, which "might" be an interesting dish.
Glad you could make this recipe work for you. I suspect you do have mushrooms in Australia, right, and that they are just not available now because of the weather. I am curious so will google that after I finish my comments this afternoon.
ReplyDeletewow, looks simply delicious and the tittle seducing my taste buds already
ReplyDeleteThat does look interesting and yummy. Wombok, which I think is the same as Napa,was only $2-50 this week. I bought six because The Labradors eat them!!
ReplyDeleteHi Cindy, yes, our wombok is the US Napa cabbage. I shopped at a Coles Express when I made this a few weeks ago, and the wombok was $6!
ReplyDeletewhat a great looking dish, looks like it is very adaptable. We can pick chanterelles where we are but the weather has to be just right, usually after a couple of days of rain.
ReplyDeleteI couldn’t find the chanterelles either! I used shiitake and loved it! Love your substitutions! Have a great weekend!
ReplyDeleteWombok! Love it! I used different mushrooms as well. I'm happy to discover a new way to serve mushrooms. I'm glad you liked it too.
ReplyDeleteI used savoy cabbage instead of napa, because the napa has been looking rather wilted and sad in the stores of late. I think almost any mushrooms and cabbage would work for this dish, really. I agree with you, as well, that this is a great way to enjoy mushrooms. I'll definitely be making it again.
ReplyDeleteOh, this recipe with cabbage and nuts and mushrooms looks so good, better get out that book and mark that one...I love love love anything with Napa Cabbage! Looks delicious in your photo and good to hear your subs and how that all worked. Good options.
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