Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
Chanterelle mushroom
Chanterelle mushrooms make a great mushroom soup, and are reasonably priced for the season. (File Photo)

Ingredient of the Week: Chanterelles

Looking to make a creamy mushroom soup this winter? Chefs Tom Douglas and Thierry Rautureau say you should look to chanterelles for a warm, woodsy flavor.

"We've already reached the bottom, from a dollar perspective, on chanterelles," chef Tom Douglas says."I chop them up, I saute them in butter and reduce them down and boil the moisture out of the mushrooms."

If you have any extra left over, "you should also pickle some," adds Thierry.

"In my mind, if you're reducing down mushrooms, use that in a base as a flavor and then garnish with a little sauteed chanterelle," says Tom.

It's the last of the season for chanterelles, and they're beginning to go up in price again, so Tom recommends checking out Whole Foods to get the best prices.

Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.

Cait Walsh, MyNorthwest Writer
Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.
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