Chanterelle Mushroom and Sweet Potato Crumble
Pair with La Crema Pinot Noir

Serves 8 people

Mushroom and Sweet Potato Mixture Ingredients:
1 ½ oz Diced shallots
¾ c Diced celery
3 Slices of bacon - diced
2 c Sweet potato - diced
3 c Chanterelle mushrooms
1 ½ tbs Butter
1 c Cream
2 tbs Vegetable oil
Pinch of cinnamon
Salt and pepper

Mixture Preparation:

1. Preheat your oven to 350 degrees.
2. Heat a heavy bottomed sauce pan over medium heat.
3. Add the oil, bacon and celery. Cook the celery until translucent, stirring constantly for about 5 minutes. Add your shallots and sweet potatoes. Season with salt. Continue stirring until shallots become clear and potatoes start to get soft. Add your butter and mushrooms, season with salt and pepper.
4. Cover and reduce heat to low and allow mushrooms to release their liquid and finish cooking the potatoes, about 5-8 minutes.
5. Remove the lid and allow the liquid to reduce. Add the cream and bring to a simmer.

1. While mushroom mixture is cooking, place all crumble ingredients in a bowl and mix ingredients using your finger tips.
2. The texture should stick together and crumble (hence the name) but not be too wet or sticky. If it is, simply add a bit more flour until desired consistency is achieved.

1. When mushroom mix is ready, season to taste and pour it into a 10 inch ceramic casserole dish. Liberally sprinkle the crumble over the mix and bake it off in the oven for about 8 minutes or until golden brown.
2. Allow it to cool before serving.
3. For a more substantial dish, roast your turkey neck in the oven and add the shredded meat into the finished mushroom mix.