Recipe: Chanterelles with Kabocha Squash and Quail Eggs

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chanterellesTomorrow on Good Food, Laura Avery interviews Whitney Flood, chef and owner of the recently opened Muddy Leek in Culver City. After the rains chanterelles began popping up everywhere in California and Whitney is taking advantage of the bounty in this dish with Chanterelles, Kabocha Squash and Quail Eggs. You can find these three main ingredients at the Santa Monica Farmers Market.

Keep reading for a recipe…

CHANTERELLES AND EGGS

Courtesy of Chef Whitney Flood, Executive Chef/Owner of Muddy Leek
Serves 5

Chanterelles
2 Tbsp grapeseed oil
1 lb chanterelles
2 ea shallots
1 tbsp fresh picked thyme
1 Tbsp unsalted butter
Salt and pepper to taste

Kabocha Squash
1 green kabocha squash
Extra virgin olive oil
Salt and pepper to taste

Eggs
10 quail eggs
Maldon sea salt

Halve the kabocha squash de-seed (reserving seeds to make squash soup stock), but into 1″ thick half moons season with olive oil salt and pepper and sear in medium heated pan until tender. Sauté the chanterelles in grapeseed oil turning every 3-4 minutes while browning. When the chanterelles are brown and tender, add the butter, shallots and thyme.

To finish, fry on med low heat quail eggs sunny side up place over squash and chanterelles, drizzle the plate with a little pomegranate molasses, and there you have it!