It’s wild mushroom season in the Pacific Northwest, and chanterelles, lobster mushrooms and more have been plentiful. My family and I have been harvesting mushrooms for years and we are always trying to come up with different ways to cook them. For the first time, we integrated Baobab Fruit Powder into the mix and made one of the most unbelievable mushroom sauces we have ever made. The following is a detailed recipe:
1 onion, finely chopped
3 lbs. chanterelle mushrooms, finely chopped
3 stalks of celery, finely chopped
1. Cook mushrooms on high heat with a little bit of salt until all water falls out.
2. Once all the water falls out, add oil and sauté until the mushrooms are crisp.
3. Set aside.
4. In a separate pan, on medium heat, sauté the onions for 5 minutes.
5. Add celery and sauté for another 5 minutes.
6. When all is tender, add a quarter cup of white wine and slowly add
2 tablespoon of Baobab Fruit Powder.
7. Continue to stere as sauce thickens.
8. When it gets to the desired thickness, remove from heat.
We served this fantastic dish over polenta but you can do rice as well.
First, scoop either polenta or rice onto the dish. Add a scoop of mushrooms and on top, add a heaping scoop of the Baobab Sauce. The tangy flavor of the Baobab Fruit Pulp complements the chanterelles and makes an unbelievable roux.
We have since added Atacora Baobab Superfruit Powder to many of our recipes, and have had fantastic results! It truly is a great alternative to flour and corn products and has become a staple in our house as my husband follows a gluten-free dietary regime. We have never found an alternative that thickens as well as flour and corn starch. The best thing about it is that not only is it good for you, the taste is fantastic.