Farmer’s Recipe Series: Amy Anthony’s “Smoked Chanterelle Dip with Toasted Baguette”

Put those wild chanterelles to good use!

This installment of the August Farmers’ Recipe series, celebrating the bounty of our local produce, both domesticated and wild, comes to us from chef and forager Amy Anthony, who has worked at such restaurants as Mallard Cottage and The Sprout. 

You can currently catch her revamping the Ship Pub’s menu to include not just pub fare, but also weekly specials that reflect her passion for plant-based and wild food.

Smoked Chanterelle Dip with Toasted Baguette:

1/2 cup butter
5 cups of chanterelles
2 cloves of garlic
1 tbsp of tomato paste
1/4 tsp of sugar
Salt and pepper to taste
Fresh sage
1 Georgetown bakery baguette
bunch of chives .

Light up the old bbq and get a wood chip envelope going. Throw chanterelles, garlic, and butter, in a double wrapped foil pouch and place them over smoking chips.

Pull them off the bbq when the Garlic is soft and the chants are cooked. Throw all of it and the sugar, tomato paste, and chopped fresh sage in food processor. Fold chives through. Butter and grill the baguette. Serve along side dip and enjoy with a nice white wine! Mmm snackity snack.

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1 Comment

  • awesome stuff…just pickled about 10 jars and this time added chipotle…see what they are like in 3-4 months!

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