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Everyone loves pasta. From kids to Grandparents, I think we can all say that it's a favourite. But how often do we get to have a Chef designed recipe to use at home? Chef Kevin Funk, a local Manitoban chef, has been generous enough to share a delicious sauce recipe with us and so we thought everyone should have access to it. You can check out his website www.chefkevinfunk.com for more recipe inspiration and to find links to his social media and youtube videos.

This is made with dried chanterelles, which have a nutty, savoury, buttery flavour that goes with a creamy pasta like butter on toast.


Let us know what you think in the comments if you make it, and subscribe to our site to be updated on new recipes or products.


So here it is!


Chanterelle Fettuccine Alfredo


By Chef Kevin Funk

(serves 4-5)


INGREDIENTS:

- 500 g fettuccini (make your own if you have time)

- 200 g mozzarella approximately 1 1/2 cups

- 250 g Parmesan approximately 2 cups (1/2 cup set aside to garnish)

- 1/4 cup butter

- 1 yellow onion, diced

- 3 cloves garlic minced

- 1 cup broth, veggie, chicken or mushroom are good. Bone and Marrow broth is a great brand.

-1/2 hot water (to rehydrate dried mushrooms)

- 2 cups heavy cream

- Juice of 1/2 a lemon, 1-2 Tablespoons

- 1 teaspoon chili powder

- 1 teaspoon paprika

- 1 teaspoon cornstarch

- Salt & Pepper to taste, start with 1/4 teaspoon each and add as desired

- 10-14 g dried Wildland Foods chanterelles


Click image to view product


METHOD

1) Cover dried mushrooms in half a cup of hot water and set aside 15 minutes.


2) Brown the butter in medium sized saucepan on medium low heat (do not burn).


3) Add onions and cook on medium heat until translucent, 5-10 minutes.


4) Add garlic and rehydrated mushrooms and sauté 5 minutes on medium low heat (set aside some mushrooms after cooking if you wish to garnish pasta with them or

add to sauce).


5) Now is a good time to boil water for pasta and cook (boil noodles/ strain / rinse as directed on package).


6) Incorporate spices, salt and pepper, lemon juice to your onions, garlic and mushrooms and add broth and bring to a slow rolling boil on medium heat.


7) Turn heat to low and add cream.


8) Add starch and mix well so it isn’t clumpy. Sauce will thicken a touch.


9) Add 200 g shredded mozzarella and 200 g shredded Parmesan (reserve 50 g for topping once platted), stir constantly.


10) Leave on low for 10 minutes.


11) Top fettuccine with sauce, garnish with parsley and mushrooms. Shred over the remainder of the Parmesan.


12) Serve and ENJOY!

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My husband David grew up on a farm in Manitoba. He always had access to free range eggs. I grew up in Alberta on a small acreage, and though we sometimes had eggs from the neighbor, my mom would often buy store eggs, usually choosing the free range option.

It's really interesting to me how much the taste, colour and nutrition varies depending on this 1 main difference. Since we don't have chickens, we've been able to connect with a local farmer with free range chickens and choose to support them. Since we buy direct, it's actually around the same price as regular eggs at the store.

The same difference occurs with wild mushrooms compared to commercially grown ones, which is that they taste so much better than commercially grown mushrooms and are proven to be more nutritious. Of course, quite a few wild mushrooms actually can't be grown commercially because they require certain plant relationships where they exchange water and nutrients with plants in exchange for sugars.

This nutritional breakfast will give you great start to your day!



Wild Mushroom scrambled eggs

By Caitlin Beer

Serves 3-4

Click image to view product


INGREDIENTS

• 7 grams dried Wildland Foods lobster mushrooms (or morels, pidpenky, chanterelles)

• 1/2 cup hot water

• 2 cloves garlic

• 1 Tablespoon butter or oil

• 1/2 teaspoon lemon juice

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon Salt

• dash of pepper

• 4 eggs

• 2 T cream

•1/2 teaspoon dried nettle (optional)

•1-2 T fresh parsley chopped


DIRECTIONS


First combine and let sit 15 minutes

• 7 grams lobster mushrooms

• 1/2 cup hot water


Saute:

• 2 cloves garlic

• 1 T butter


》Strain mushrooms, saving broth and add mushrooms and sauté 5 min

minutes, periodically adding a tablespoon

of the soaking liquid to the mushrooms as Click image above to view product

they sauté, this helps keep them plump.

You probably will have some leftover which you can save to add to soup or sauces.


》Whisk following ingredients together before adding to pan:


• 1/2 teaspoon lemon juice

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon Salt

• 4 eggs

• 2 T cream

• the rest of soaking liquid from mushrooms, probably 3-4

•1/2 teaspoon dried nettle

•1-2 T fresh parsley chopped


》Cook until egg is no longer runny, but not too hard. I prefer mine softer.


》Add:

• 1/4 cup Golden Prairie cheese (sub feta or parmesan)

• Handful of halved cherry tomatoes


Alternative additions:

• cooked fern fiddleheads

• steamed broccoli

• diced bell peppers

• tater tots or diced leftover baked potatoes

• spinach, chickweed, kale, water cress, young curly dock, young dandelion greens

• tofu or beans

• bacon


Enjoy!





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I know I just posted a soup recipe, but I'm so happy with how this soup turned out, it hit all the right notes of my cravings, so I had to share it with the world.

My Dad and I (and others in our family) love to go to this local Vietnamese restaurant across the street from my Dad's office, and they have this peanut beef saute soup that my Dad and I adore. You're welcome to add beef if you eat meat, I just made this recipe to be vegetarian because I knew if I could make it taste good without meat, then the flavours must be good. Part of that is because of the red curry paste. Which I'm pretty sure you can easily find in the ethnic/Asian section of most grocery stores.

It's actually vegan too and gluten free as long as you use gluten free soy sauce.


It has chile peppers, lemongrass, galangal and lots of other good stuff, and it seems to last forever in the fridge. It's also a great addition to coconut thai soup and lots of other recipes. The dried wild mushrooms add a lot of flavour too, as well as nutrition as they are a source of protein, vitamin D, minerals such as zinc, calcium and b-vitamins and fiber. Maybe the zinc is why Matsutake is renowned as a libido enhancer?


Click on images to view product pages


Spicy Peanut Coconut Soup with wild mushrooms

By Caitlin Beer

Serves 4

INGREDIENTS

▪︎7 grams Wildland Foods lobster mushrooms (sub shittake)

▪︎7 grams Wildland Foods pine mushrooms (Matsutake)(sub shittake)

▪︎3 cups vegetable broth or beef or duck bone broth

▪︎1 can coconut cream or coconut milk

▪︎1/2 cup smooth peanut butter

▪︎2 Tablespoons soy sauce

▪︎1 teaspoon red curry paste

▪︎2 sticks celery, thinly sliced

▪︎1/2 cup thinly sliced carrots

▪︎1 medium onion

▪︎2 cloves garlic

▪︎3 T corn or sunflower oil

▪︎1-2 teaspoon lime juice

▪︎handful bean or pea spouts or shoots (optional)

▪︎thai basil (optional)

▪︎cilantro (optional)

NOODLES

▪︎2 bunches vermicelli noodles (I used mung bean and potato starch noodles, but rice would be good too, even Ramen noodles probably)

▪︎2 cups hot water (just to rehydrate noodles, then discard)


DIRECTIONS


》 First you want to crush your dried pine mushrooms into smaller pieces, they can be a little chewy, which is actually a really nice texture that I enjoy, but I prefer smaller pieces. Easily crushed by hand if they are thin, or just leave in closed package with air pressed out and roll with jar or rolling pin.


》Then heat up your broth in medium pot and add your lobster mushrooms and dried pine mushrooms. Turn heat to low and let simmer.


》 Dice your onions, celery, carrots and garlic and add to medium pan with oil, saute 10 minutes on medium heat, stirring every few minutes.


》 Add onion mixture, coconut milk, peanut butter, red curry paste, soy sauce, and lime juice to your broth and mushrooms.


》 In separate pot or glass container, place your noodles. Pour boiling water over them and let sit a minute before straining and adding to your soup.


》 Stir well and simmer 5 minutes.


》 Serve with bean, pea sprouts, thai basil and/or cilantro! What I had on hand was pea and broccoli shoots. It's delicious even without these additions.


》Optional additions: tofu, beef, shrimp, shittake mushrooms, broccoli, cauliflower, chicken, enoki mushrooms, fresh Matsutake or lobster mushrooms


If you tried this recipe I'd love to hear what you thought about it and any variations you tried! Subscribe to our site so you don't miss out on new recipes, products and more.







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