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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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My generation (along with others) often think our food comes from the grocery store.  Sometimes we are so far removed from our food it is hard to understand it comes from the earth.  I think it is an exciting challenge to work on cutting out as many middle-men as possible.  For instance, buying at the farmers market, directly from the farmer is only one degree of separation.  If you then, take a look at the supermarket you have no idea how many hands your food has gone through.  You don’t even know how long ago it was picked from the ground to start its long journey.  Another method of attaining food is wild foraging*.  These lovely Chanterelle mushrooms were foraged by a friend and given to us. 

I first fell in love with Chanterelle mushrooms while I was on an extended stay in France.  Many of the restaurants would serve them up in delicious dishes and they always had this slightly sweet taste which makes them so unique.  The mushroom lady at the Cours Saleya (the large open air market in Nice, France) would often have large piles of this apricot scented mushroom.  In France, they are known as Girolles so it took me a while to figure out they were indeed the same as the Chanterelles we find in this country. 

With these Chanterelles I knew I wanted to make something special.  Something reminiscent of my time in France.  The dish I came up with is perfectly rich and creamy but with these healthy swaps it still feels rather light.  The Fricassée I made here is a white wine cream sauce with stewed mushrooms.  It gets its creaminess from cashews and it is well worth a try. 

If you have a hard time finding Chanterelles in your area you can always swap them for whatever mushroom you have on hand.  Portobellos, criminis, shitakes or even button mushrooms would work in this dish.  If you choose not to cook with wine you could use vegetable stock instead.  I chose to use quinoa noodles in this dish but use whatever pasta you prefer.  Brown rice pasta is another good gluten-free option.

*Always do proper research before eating foraged foods.  Make sure you know they are safe.

Fricassée de Chatarelles
Serves 2


2 tbsp sesame oil, separated

2 to 3 cups of Chantarelle Mushrooms

8 oz. gluten-free fettucine (I used Ancient Harvest Quinoa Noodles)

1 onion, sliced in half moons

3 cloves of garlic, minced or pressed

1/2 cup white wine

1 tsp fresh thyme, rough chop

1 tsp fresh oregano, rough chop

3/4 cup cashews, soaked 4 to 12 hours

Water, as need

Salt and pepper, to taste


1. Wash and soak the Chatarelles for 30 minutes.

2. Cook pasta according to package directions.

3. Drain cashews and add them to a blender or food processor with 4 tbsp of water.  Blend together and slowly add more water as needed.  Stop when a smooth creamy consistency has been reached.  Set aside.

4. In a large skillet heat 1 tbsp oil over medium heat.  Add onion and sauté until soft and starting to brown.  Around 4 to 5 minutes.

5. Add garlic and sauté for another minute.

6.  Gently add the white wine to the pan and bring it to a boil.  Cook until liquid is reduced by half.  About 4 to 5 minutes.

7. Chop the mushrooms into large pieces (if needed) and add to the pan with 1 tbsp of sesame oil.  Cook, stirring occasionally, until mushrooms are softening and lightly golden.  About 5 minutes.

8.  Stir in the cashew cream, thyme, oregano, salt and pepper and cook for 2 to 3 minutes until everything is combined and heated through.

9.  Serve over pasta. 

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.