After a wet spring, it has turned into a hot, dry summer around here. Not ideal conditions for a chanterelle mushroom forager. Luckily, my brother lives several hours west of me and has had an extremely wet summer. Like he is fond of saying, “July rains bring two things: mosquitoes and chanterelle mushrooms.”
After raiding his mushroom-hunting area, I can finally prepare one of my favorite sauces for any grilled meat. This creamy garlic parmesan chanterelle mushroom sauce is just the right blend of mushroom and savory parmesan cheese flavors.
We served this batch over some grilled elk backstrap medallions simply seasoned with a kosher salt and black-pepper blend.
As with all wild mushrooms, knowing what you are eating is critical. Always try to go with an experienced forager or use at least two reference books when considering wild mushrooms for the table. Just remember, “All mushrooms are edible, but some of them are only edible once.” Mistaking wild mushroom species can make you and your dinner companions extremely sick. Or worse. When in doubt, leave it in the woods.
Elk backstrap medallions, about 8 ounces each, seasoned with Kosher salt and freshly ground black pepper
3 cups of chanterelle mushrooms
1 cup heavy cream
1 cup shredded or shaved parmesan cheese
1/2 stick of butter
2 cloves garlic, minced
Season the elk backstrap and set aside to come to room temperature. Grill for 5 to 6 minutes per side, then cover with foil and rest for at least 10 minutes before serving.
Start the sauce by putting the fresh mushrooms in a dry skillet over medium-high heat. Allow the mushrooms to heat until they release liquid. Continue cooking until the mushrooms soften and the liquid evaporates.
Add the butter and garlic to the mushrooms. Continue sautéing for another 5 to 7 minutes. Add the cream and parmesan cheese. Stir until the sauce is smooth.
Serve the sauce over grilled elk or venison backstrap medallions or any grilled meat.
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