While many people get down when it rains, we at Pacific Harvest Catering get excited to go mushroom hunting! What better way to unwind from a big weekend in San Luis Obispo catering, than by hiking through local forests looking for glimpses of gold. Chanterelles are a delicious golden wild mushroom that are awesome in a variety of meals. The photo below is a great winter meal we created with them the night after finding them in an oak forest outside of San Luis Obispo.
This recipe for braised short ribs with chanterelles & potatoes is below. It’s an amazing winter recipe that takes just a few ingredients and a couple of hours in the oven. Enjoy!
(Sorry about the grainy photos, they’re from my phone…)
Braised short ribs with chanterelles & cubed potatoes
Braised Short Ribs with Chanterelles & Potatoes
4 short ribs
3 carrots, peeled & roughly chopped
1/2 white onion, roughly chopped
3 cloves of garlic
1.5 cups of red wine
2 tablespoons of olive oil
1 potato, cubed & seasoned
2 chanterelles or wild mushrooms
Directions: Salt & pepper short ribs and sear in olive oil in a thick pot over medium-high heat. Add carrots and onions and sear for another 10 minutes. Stir in garlic & 1/2 of a chopped mushroom and cook for a minute or so. Add wine, cover and turn to higher heat for about 5 to 10 minutes until it reduces a bit.
Add a cup of water, cover and braise in the oven for 3 to 4 hours on low heat.
For potatoes: cube, season & toss in olive oil and bake at 375-400 until golden brown.
When ready to serve, sautee remaining chanterelle pieces in garlic and butter. Strain the sauce out of the pot and serve over the short ribs & potatoes while discarding the cooked vegetables. Top with delicious buttery chanterelles! Enjoy.
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