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Home » Entrees, Featured, Recipes, Uncategorized

Chanterelle Mushroom, Delicata Squash, and Pear Hazelnut Taco’s

Submitted by on October 25, 2016 – 2:53 pm

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When my co-worker walked into work and placed a bag full of delicious Chanterelles on my desk, I knew it’s going to be a good day. This post is dedicated to Oregon Growers Operations Extraordinaire, Dana Price. Dana is the man who makes sure there is plenty of jam being made, fruit being purchased, on time shipping, with the correct amounts, and to the right places. But, most importantly, he is our resident mushroom guru.Thanks to, Dana’s foraging skills, we were all able to enjoy these delicious delicacies from the forest floor!

Mushroom season is coming to an end slowly and we are enjoying every last morsel. Fall is one of my favorite harvest seasons and the local Gorge Grown farmers market is full of its beautiful bounty. This recipe was inspired by all the colors of fall, Dana’s foraging skills, the talented farmers here in Hood River, OR, and the Briar Rose Creamery for giving us their outstanding chevre!

Ingredients:

1/2 Delicata Squash, seeded, halved and sliced

1/4 LB Chanterelle Mushrooms, cut into pieces

1/2 ea Red Onion, Julienne cut

1 bunch Curly Leaf Kale, chopped

4 oz Goat Chevre

1 jar Pear Hazelnut Fruit Spread

1 clove Garlic, finely chopped

1 pack Corn Tortillas, grilled

To Taste Salt and Pepper

Directions: 

  1. Cut squash in half and scoop out the seeds. Cut into 1/8″ slices.
  2. Peel and half a red onion. Slice half of the onion into a julienne cut.
  3. Cut mushroom into piece. If the mushrooms are small just cut them in half.
  4. Peel and finely chop a garlic clove.
  5. De-stem the kale. Take the stems and chop into small pieces. Tear the leaves into pieces.
  6. Heat a large saute pan. When it’s hot add oil and Delicata squash. Keep heat at about medium. Once you get a nice sear on the squash, add the kale stems and onions. Saute until the onion starts to turn translucent. Add garlic and kale. Saute until all vegetables are cooked and squash is tender. Season with salt and pepper to taste.
  7. Grill corn tortillas. If you don’t want to use your grill or don’t have one and have a gas stove. I turn on one burner and heat them one at a time with the burner on medium. If you don’t have either. Use a saute pan to heat.
  8. Place tortillas on a board or plate to assemble. Use one tablespoon of Pear Hazelnut Fruit Spread for each tortilla and spread down the center. Place mushroom and squash mixture over spread. Top with goat chevre and enjoy!
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