Bison and Chanterelle Meat Sauce

🥘Ingredients

Here are all of the ingredients you need to make this recipe:

• 1 tablespoon olive oil
• 1 pound ground bison
• 1 medium red onion - chopped
• 3 cloves garlic - minced
• 1 can diced tomatoes - (28 fl. oz./796 mL)
• 1 can tomato paste - (5.5 fl. oz./156 mL)
• 1 ½ cups chanterelle mushrooms - chopped (or oyster mushrooms)
• 2 teaspoons Italian seasoning
• 2 tablespoons agave nectar - or to taste
• ¼ cup fresh basil leaves - thinly sliced
• salt and pepper - to taste

Chanterelle Mushrooms:

(fresh chanterelle mushrooms)

Soft and tender, chanterelle mushrooms complement the lean bison with a mildly sweet, peppery flavor. Chanterelles enrich your sauce with high levels of vitamin D, vitamin C, potassium, copper, phosphorus, riboflavin (vitamin B2) and more.

Not all grocery stores sell chanterelles, and even specialty stores might not have them year round. You can check specialty stores or farmers' markets periodically. I buy them frozen from the local food store when they are available.

They grow wild in the prairies where I live (they grow smaller here because of the unique climate). This gives them a more concentrated flavor and vibrant color. They are known worldwide for these qualities. You can find them all over continental US, especially in harwood forests near water.

📖Substitutes

Full Disclosure: Chanterelles were not in stock at the time of taking pictures for the recipe and I just ran out of the frozen ones so I used the next best thing:

In a pinch, substitute the chanterelles with oyster mushrooms (as seen in ingredients photo). They have a similar texture and milder taste, offering a blank palette for the sauce. They are also more readily available. Their nutrient profile includes folate, potassium, fiber, protein, niacin (vitamin B3) and riboflavin.

(dried chanterelles)

It is also possible to find dried chanterelles (pictured above). All you need to do is soak the dried mushrooms in warm water for about 30 minutes so that they absorb water/rehydrate, and then drain and rinse them before adding to the sauce. Let them simmer in the sauce. Some people do add them dry, straight into the sauce, but they might not be cleaned properly.

🔪How to Make it

Step 1: Brown the Bison

Heat the oil in a large saucepan over medium heat. Add the ground bison, onions and some salt and pepper. Brown and crumble the bison, about 5 minutes.

Step 2: Add Garlic

Add the garlic and cook for 30 more seconds.

Step 3: Bring to Boil

Add the diced tomatoes, tomato paste, mushrooms, Italian seasoning and agave nectar. Stir it all together and bring to a boil.

Step 4: Simmer

Lower the heat and gently simmer for 60 minutes, partially covered with the lid.

Step 5: Season

Check the seasoning and add salt and pepper, to taste. Stir in the fresh basil.

Step 6: Serve

Serve over spaghetti noodles.

🍽Serving Suggestions

• Pick a pasta: Spaghetti, penne, tortellini, shells, fusilli and other noodle types add their own texture and dimension to the dish.
• Garnish your pasta with grated parmesan or hunks of fresh mozzarella.
• Serve with homemade garlic bread so that you and your guests can sop up all of the delicious sauce.

🌡️Storage

• Fridge: Eat leftovers within 4 days. Store in an airtight container in the fridge.
• Freezer: If you plan your meals ahead, cover well and freeze for up to 6 months for best quality. Thaw in the fridge overnight.
• Reheat: Reheat in a pot on the stove over medium heat or in the microwave.