Something I made last evening. Chanterelle & Gruyere tart served with grilled venison loin and green beans from my garden.

Of the ingredients for the tart, these came off my land: Chanterelles, garlic, shallots. Venison was from my 2020 whitetail buck, grilled medium rare with Italian seasoning marinade.

It is getting to the end of chanterelle season in my woods as the local summers are typically very dry here. It was a lengthy forage to find enough in good condition.

Was my first time making the tart and also using phyllo. Phyllo is a difficult critter. Came out of the package crumbly on the ends when I unrolled it. My modifications included the following: I only had dried herbs so I cut the amount by 1/2. The gruyere I had on hand was smoked. I was out of parmesian cheese and used Asiago in place. I also ran the chants in my food processor to chop. I also used standard salted butter. This tart is delicious and I will make it again. I put up several chanterelle duxelles a month ago for winter use.

The Chanterelle & Gruyere tart recipe is here:

Chanterelle & Gruyere Tart

So that’s what chanterelles look like. They are everywhere in the woods around my house- it’s rain over 30” so far this summer.

Jerry,

There are several species of chanterelles, all are edible to my knowledge. What I have in the photo are call 'smooth chanterelles'. They are more common in my woodland than 'common' chanterelles.

Chants have a unique aroma, they are fruity and smell much like apricots when fresh.

Thanks Ann, for the recipe and the pics! That meal looks to rival anything found in a fine restaurant!

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Originally posted by Use Enough Gun:
Thanks Ann, for the recipe and the pics! That meal looks to rival anything found in a fine restaurant!

She forgot to cook the steak properly!

Ann, I am super impressed. Had chanterelles in the fall in the Northwest. That phyllo crust looks exceptional.

Ann,

When can I come to dinner? That looks awesome!

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She forgot to cook the steak properly!

Saeed: She soaked it overnight in Tabasco and cooked it well done. She just told you that it was some fancy Italian marinade and cooked medium rare to throw you off.

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When can I come to dinner? That looks awesome!

Me too!

Me as well! Kudos to our own "Lady of Shallot"!