The smooth earthy flavor of Chanterelles are complimented with the sweet tang of a bourbon and apple cider glaze in this dish.
Bourbon Glazed Squash, Chanterelles, and Shallots
Rated 3.3 stars by 4 users
1 hour 5 minutes
1 lb fresh Chanterelles
1 kabocha squash
1 1/4 cup apple cider vinegar
1/2 cup Noble Bourbon Maple Syrup
1 teaspoon salt
4 Tablespoons olive oil
2 teaspoons cinnamon
6 Tablespoons butter
1/4 cup water
2 teaspoons thyme (minced)
1/8 cup brown sugar
Preheat oven to 400° Fahrenheit. Line two baking sheets with parchment paper.
Pull the chanterelles apart into chunks and place them into a large bowl. Deseed the squash and slice it into half-moons. Place the squash slices in a bowl separate from the mushrooms.
In a medium bowl, combine the apple cider vinegar, bourbon, maple syrup, and a teaspoon of salt. Separate the mixture into thirds.
Split one of the thirds of mixture between the chanterelles and squash. Add two tablespoons of oil to the chanterelles and toss so that they evenly coated with the sauce. Add two tablespoons of oil and the ground cinnamon to the squash and mix. Spread the mushrooms and squash onto the prepared baking sheets. Bake until the mushrooms are lightly browned and the squash is fully cooked. This should take 25-30 minutes.
Peel the shallots and slice them in half. Place them face down in a medium sauce pan. Add three tablespoons of butter and one third of the vinegar/bourbon mixture over the shallots. Place on medium high heat, cover, and let cook for 20 minutes.
When the liquid has mostly evaporated from the shallot pan, uncover it and let the shallots cook for another 5-7 minutes. Swirl the pan a few times to prevent the shallots from sticking as they brown. When the shallots have a nice color, deglaze the pan with a ¼ cup of water. Add the water to the hot pan and as it bubbles scrape the bottom of the pan to lift up all delicious shallot bits that may be stuck. Remove the pan from heat.
In a large pan or rondeau, arrange the squash in a single layer with the chanterelles and then the shallots on top of them. Pour the last of the vinegar/bourbon mixture and the butter over the vegetables. Sprinkle on the thyme and the brown sugar. Cook on medium high heat for 25 minutes or until the liquid cooks out and the sauce becomes more of a glaze. Gently swirl the pan every few minutes to prevent burning.