For this week’s Care 2 recipe post, I’d like to share two recipes from The HeartMath Kitchen’s head chef, Lena Goelitz. These are two of her favorites to serve during the holiday season, full of texture and flavor.
Lena says, “Texture is important to me in my cooking. I really love the texture of chanterelles and this carrot salad is loaded with texture too. Cooking with care for friends and family during the holidays is a wonderful way to bring people together and to share your love with those around you. Plus love and care really make food taste good.” The HeartMath Kitchen, Deborah,and I wish you a holiday season filled with delicious wonder and joy!
Chanterelle mushrooms are delicious and a special treat for the holidays. But you can make this recipe with any mushrooms – chanterelles just have an added creamy texture inside that is wonderful. Serve with toothpicks or on chips or crackers. It’s a simple recipe but the flavors really come out when mushrooms are lightly caramelized, with balsamic vinegar added.
1 lb. 1Chanterelle mushrooms, or mushrooms of choice
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
¼ teaspoon balsamic vinegar
1. Cut mushrooms in two-inch pieces, with stems attached.
2. Sautee mushrooms in olive oil in frying pan on medium high heat. Cook for 10 minutes, stirring occasionally.
3. Add seasonings and continue to cook another 3-5 minutes on medium heat, stir occasionally, allowing mushrooms to caramelize.
4. Turn off heat and add balsamic vinegar to pan and mix well.
Cooking time: 20 minutes
(Next — Jeweled Carrot Salad)
1. Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight), very high in potassium (about 0.5%, dry weight), and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2)…..Wikipedia