Photo by Jane Mason
Provenance of Dish
I adore shortbread, and had a hunch that chanterelles, with their apricot essence, would do well in this setting. If you dice them fine and sauté them just right, you get the benefit of a chewy nuttiness as well. Increase or decrease the mushrooms to your liking!
½ ounce dried chanterelles or 4-6 ounces fresh
1-2 teaspoons salted butter for sautéing
1-2/3 cups white flour
1/3 cup cornmeal
¾ teaspoon salt
1 cup (2 sticks) salted butter
½ cup white sugar
1-2 tablespoons apricot jam (optional)
¼ cup toasted walnuts, chopped fine (optional)
Preheat the oven to 325.
If using dried chanterelles, place in a ceramic bowl and cover with boiling water. Cover and let sit 20 minutes, then drain and chop fine. If using fresh, wipe as necessary and chop fine.
Heat a skillet on medium low and toss in the chanterelles with nothing else in the pan. When they have released and pulled back in any excess liquid, add the butter and sauté until nicely browned.
Place the flour, cornmeal, salt, and sugar in a mixing bowl and stir with a wooden spoon to blend. Cut the sticks of butter lengthwise, then turn and cut again so that you have four long pieces for each stick. Slice these, making small cubes, and blend into the flour mixture with your fingers until you have a crumbly meal. Stir in the sautéed chanterelles, the walnuts, and the apricot jam (if using).
Press the dough into an ungreased 8 x 8 pan and bake for 30-35 minutes or until the edges are golden brown. Cool on rack or in pan, slicing when still a bit warm.