mushrooms with cabbage and nuts {ffwd}

Mushrooms with Cabbage and Nuts

This week’s recipe for French Fridays with Dorie is actually for chanterelles with napa and nuts. Until last September, I’d never eaten chanterelle mushrooms. When I went to Seattle for IFBC last year, I visited with an old friend the day before the conference started. For dinner, her husband treated us to risotto made with chanterelles that he had foraged himself! I also sampled chanterelles during a couple of restaurant meals I had in Seattle that week.

Chanterelles foraged by Rich

Chanterelles foraged by Rich

That was mid-September, so in the last week of August, I suspect the season is not quite upon us yet, which is why I had trouble finding them. I had some sourcing challenges with the mushrooms. I went to 4 different stores, and the best I could come up with was a package of “gourmet medley mushrooms”, which consisted of sliced shiitake, oyster, and cremini mushrooms.

Also, I had half of a pedestrian green cabbage in the crisper drawer waiting to be used up, so I used it instead of buying a giant head of Napa cabbage. The recipe only uses a third of a cup, and this avoided also having to figure out how to use up the rest of that cabbage too.

(BTW, if you are looking for ideas for your Napa cabbage, check out this page. This summer, I’m leading the charge on the weekly CSA newsletter for my local community farm, and, together with another volunteer, we collect recipe links for each week’s featured vegetable. Pop up one level to see all the vegetables. It’s been a fun summer project. We’re in week 12 of 20.)

Regardless of which species I used, this was a delicious way to prepare mushrooms. It starts with sautéing shallots (and I added half of a garlic clove because I was making something else at the same time that used the other half, and who doesn’t love garlic with mushrooms). Then the mushrooms are added. Some beef bouillon spiked with soy sauce provides the cooking liquid and some deeper flavors. Finally, finely shredded cabbage is stirred in. Once the cabbage wilts, the mushrooms are tossed with fresh chopped parsley and toasted hazelnuts. Voila! (It looks like I was so excited about the mushrooms that I forgot to take a picture of the finished dish…)

The recipe was meant as an appetizer, but I served it as a side along with the caramelized carrots I made for the Cottage Cooking Club and Gerard’s mustard tart made with tomatoes. The mushrooms were a hit at my house, and I will definitely make them again, whether I ever find chanterelles or not.

Gerard's Mustard Tart with Tomatoes

Gerard’s Mustard Tart with Tomatoes

We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table. To see what other Doristas thought of this recipe, check out their posts here.

For my U.S. and Canadian friends, I hope you have an excellent long weekend! See you next week.

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Posted on 29 August 2014, in French Fridays with Dorie and tagged , . Bookmark the permalink. 13 Comments.

  1. I also made Gerard’s mustard tart this week. Enjoy your weekend.

  2. Oh that mustard tart looks fab with tomatoes :)

  3. Now, where was this tip a week ago when I was trying to figure out what to do with the rest of my napa cabbage:-) Seriously, great idea to group recipes in this way. I often find myself scouring google for a recipe to use up veggies which are malingering in my crisper.

  4. Yeah, there were no chanterelles in Indy, either! Someday, I will try this with the correct mushrooms :) Happy Labor Day!

  5. Yup, substituted here too :-)
    I like your CSA round up – I really miss having one this year. (Although, I still get the newsletter and recipes from them.)

  6. Thank you for the tips on Napa cabbage, I had no idea what to use it for other than coleslaw.
    I like your medley of mushrooms, that whole dish looks great. Thanks to my dear daughter
    I finally tasted and enjoyed the chanterelle mushrooms.

  7. I cannot wait to click on your Napa cabbage link. I am embarrassed to say (how many times do I write that) that I have never used Napa cabbage before. When I was patrolling with my Ranger friends today, I asked them if they used it. Of course they did. Where have I been? So thank you for that and I am glad you are having fun with your friend and newsletter. It keeps you hopping, right? I forgot to get a picture of the finished product also. It was so darn good. Glad you and Howard liked it also. Nice, informative post, as usual.

  8. Lucky for me I managed to find a small head of napa cabbage which I thought was unavailable in my locale until Alice Mizer said its asian! woohoo, we call it chinese long cabbage – an ahaha moment! But the Maitake mushroom was the first of its kind I came across.

  9. Love the description “gourmet medley” – so much more interesting than “mixed mushrooms”. I used plain old cabbage too – a third of the price, and there was so little cabbage involved I wasn’t going to spend $6 on a wombok (Napa). Your tart looks very fine.

  10. I will be making a tomato tart today..I have so many tomatoes coming in!
    Your mushrooms look wonderfully delicious! We really enjoyed them too! I could not find Chanterelles in my neck of the woods either, I used Shiitakes! I also used Dories Bonn Idee using grapes. So tasty! Have a fabulous long weekend, Betsy!

  11. Yummy! Looking forward to giving your recipe a try. Here’s my new favourite mushroom recipe: http://sweetseatstreats.wordpress.com/2014/08/30/garlic-parmesan-mushrooms-onions/

  12. Lovely post! I hope you keep up with the Cottage Cooking Club, too. It’s nice because you only do as many recipes as you can manage in the month.

  13. Thanks for the link to your farmer’s market website. So many helpful ideas!

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