Recipe: Chanterelles with Kabocha Squash and Quail Eggs

Tomorrow 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!