Which makes me feel bad because as a vegan I feel that I should love them. I find that mushrooms are the go-to dish for the vegans at weddings, dinners, or holiday feasts.
Thus I am not familiar with the mushroom species so when I saw a recipe for ‘Chanterelle Cream Sauce’ in one of my all time favorite cookbooks (Plum) I thought ‘ooooooh sounds french & fancy!’
I realized they were mushrooms when I went to Whole Foods to get them and I was going to walk away in disgust but I have enjoyed enoki mushrooms a time or two so I went down the unbeaten path and bought some. I just hoped Rich wouldn’t do this…
I haven’t had scalloped potatoes since I went vegan partly out of laziness but partly because they are so unhealthy, so why not go REALLY CRAZY and attempt scalloped potatoes with Chanterelle (which is a mushroom) Cream Sauce?
Ok, so I couldn’t find the recipe for the sauce online and I know I’m pushing it with how many recipes I’ve published from this book so just go out and buy it people! However you can find a similar (but you’ll have to make it vegan) one here. I honestly spent 20 minutes trying to find a good replacement recipe but I wasn’t a success. Sorry for being a tease.
Anyways, I sliced up yukon gold potatoes and covered them in the sauce before putting them in the oven for about 30 minutes at 350 degrees before I got really hungry and increased the temp to 400 degrees for 20 minutes.
And how did it end up tasting? Let me put it this way…
It was quite runny so if you want a thicker sauce then I would add a couple of tablespoons of flour while making the sauce. The whole dish had a zingy dill taste and the mushrooms added great texture and didn’t taste too much like fungi.
BONUS GIF: I spent quite a bit of time on Tumblr looking at Jimmy Fallon gifs and this one made me laugh out loud so I couldn’t not share it with you!