Chanterelles: hunted, gathered, cleaned, transported, and dehydrated- check, check, and check. Two heaping coolers full of mushrooms shriveled away to only about a popcorn bowl of dehydrated fungi.
We’ve sautéed, sauced, and souped these ‘shrooms into all sorts of delicious dishes. So now what? Pair them with something planked! Duh!
We here at the Wildwood Grilling Outlet just released a new type of grilling product- The OG Fromagier Line Cedar and Maple Planks. As the name suggests, these are planks meant specifically for smoking and serving cheese and there is no better combination than wild mushrooms and brie. But before we get to my newly made up recipe, a crash course in the joys of planking fromage.
First: Soak 7 x 7 Wildwood Grilling Outlet Fromagier Line Cedar or Maple for an hour or more. Preheat grill to Medium-High (400°).
Next: Place cheese of choice (brie, camembert, cheddar, bleu, etc.) on soaked plank. Cover cheese with topping of your choice- berries, nut with honey, or a balsamic reduction are all delicious options, but in this recipe, I will be using a Chanterelle Tapenade.
Then: Place plank with cheese on the grill and close lid. Planks will smolder and smoke when applied to direct heat. This is how the cheese will be infused with a subtle, savory flavor. Smoke 12-17 minutes, until cheese is golden brown (slightly puffy, if it has a rind) topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1-2 minutes.
Finally: Serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins!
Note: If flames occur, don't panic! When wood, even wet wood, is applied to flames, it tends to catch on fire. It's ok- just sprinkle with water and keep on plankin'. Also, cupping of the plank is completely normal, especially with the hardwoods, as shown in the picture below.
Maple Planked Brie Topped with Chanterelle Tapenade
1 round of brie or camembert (preparation instructions above)
1 c. dehydrated wild mushrooms
3 TBS. of butter
1 c. red wine
2 clove minced garlic
olive oil and balsamic vinegar
1. Soak mushrooms in red wine until rehydrated- an hour or more.
2. Heat pan to medium high heat, add butter, rehydrated mushrooms, and whatever wine the mushrooms did not absorb. Sauté for 7-8 minutes, then add minced garlic.
3. Remove from heat and place mushroom garlic minute in a food processor for a quick rough chop or just do this with a knife and cutting board.
4. Drizzle olive oil and vinegar, and salt and pepper to taste. Top cheese with mushroom tapenade and presto! Serve with bread, crostinis, or crackers and enjoy!
Welcome to your weekend! -KB