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36 responses to “Chanterelles in All Their Forms”

  1. Marshall from Rangeland

    I’m thinking I need to go look for these suckers pretty soon. Nice post. Great ideas – I’ll totally try the vodka and picked shrooms. That reminds me I need to pickle some onions.

    See you in victory circle next week. Good luck. I’m stoked.

    marshall

  2. Vegetable Garden Cook

    Oh yum yum yum. For me, chanterelles are up there with chocolate. Except, with chocolate I can almost immediately feel my thighs’ circumference growing larger. But chanterelles, well, I don’t have to worry about that too much. Too bad I can’t afford to eat them that way! Some day I will have a child who does not suffer car sickness, and I will figure out foraging for myself.

    I’ve known several chefs who freeze them in lieu of drying, as the drying seems to cause them to turn woody. Have you attempted this?

  3. Daniel

    Chanties are out already in the San Luis Obispo area so I don’t think you’ll need much more rain. Oh, and regarding freezing chanties, it works great is sauteed first. My wife and I only just finished the last of the freezer stash and they’re popping up again. Talk about good timing!

  4. Carolina Rig

    What do I think? I think I’m f^cking jealous.

    My only experience cooking with them was after a trip out to Corvallis, OR, a few years back. I brought a ‘box’ back in my checked luggage and played around with them. I didn’t buy enough. Hands down the most successful dish was a duck fat – chanterelle ragout.

  5. IF

    Off topic: we hiked on the peninsula (Los Trancos Woods) today and saw lots of Bay Laurel nuts coming off the trees. I picked some up and – bingo – they seem edible. The aromatic flesh is a bit too strong to eat more than nibbles. But the nuts are supposed to be quite good roasted. I did not collect enough, maybe 10, but will give it a try. Do you have any hands on experience with them? Supposedly good for making alternative chocolate. http://en.wikipedia.org/wiki/Umbellularia

  6. Laura P

    Turkey skin chicharones….. mmmmmm (insert Homer sounds here)

  7. Suburban Bushwacker

    That looks amazingly delicious, I’m off to the woods again soon so I’ll be keeping an eye out for some.
    SBW

  8. Paul C

    I really dig the butternut squash balls done sous vide… what a great idea… I’m totally stealing it! The turkey roulades look perfect… I actually thought they were a set mousse they’re so well shaped. If I had one criticism to make it would be that I’d like to see a bit more contrasting texture there… but I think that would upset the visual appeal which right now is really clean and beautiful.

    Maybe a bowl of fried brussel sprout leaves, or zuchinni chip on the side would offer the contrasting texture without changing the aesthetics.

  9. Paul C

    I takeback what I said about texture … I totally missed ‘plus crispy-fried wild turkey skin chicharones’ in my first reading … Great idea and should definitely take care of the texture contrasts. You sir are a master, and I can’t wait for Thursday night!

  10. Ed Donovan

    Nice article. If I don’t yet forage myself, I am wondering if you know good local/regional sources to buy chanterelles. I am in Lake County, and they never seem to show up in the markets here.

  11. Jessa

    Chantarelles are just barely up in the East Bay – this last rain ought to have done it, and we’ll be going out “for reals” sometime next week.

    Excited about chantarelle chips – good for snacking, or better as a garnish?

    We sautee our overabundance of chanties in butter and shallots and freeze them in ramekins (making frozen “pucks” for later use) – it’s great instant dip or soup mix for those last-minute “dear god what am I making? People are on their way” kind of days.

    Also very excited for Thursday – we finally get to try your cooking, instead of just drooling on the computer keyboard!

  12. IF

    I can report back that I wasn’t the greatest fan of eating them straight after roasting. But I followed some suggestions and ground them down 1:1 with sugar. The resulting powder is quite rich and aromatic. I definitely want more. (And it is easy enough to make.)

  13. Delights and Prejudices » News Feed: November 8

    […] The beauty of chanterelles. [Hunter Angler Gardener Cook] […]

  14. E. Nassar

    I think it looks freaking awesome. I actually thought the butternut squash spheres were apricots before I read the post and thought “Oh cool, apricots+chanties. Works great”. Did you put anything else in the bags with the butternut squash when cooking them SV?

  15. Jeff

    Chanterelle vodka sounds good, but chanterelle beer sounds better. Randy Mosher has a recipe for a chanterelle beer in his great book “radical Brewing” suggest you check it out! I wish we had great mushrooms down here in San Diego, too bad we live in a desert.

  16. Perry

    Nice mushroom primer! Just found the first chants of the season last week, looks like they’ve been coming up for awhile though, your area can’t be too far behind. Been up to my elbows in King boletes for the past week too, the season is off to a great start in the north bay.

  17. nancy at good food matters

    Charmed by the Chanties (such a perfect term of endearment for this beloved ‘shroom) all your variations look compelling, but that soup, sex-in-a-bowl-no-doubt, is what I want.
    mercifully, in Nashville, chanterelles are available at Whole Foods right now.
    inspiring post on one of my favorites, thank you!

  18. Simon P

    Why is it we Americans call these Chanterelles, when in France, these are called Girolles? What they call Chanterelles are more delicate mushrooms, with a very thin foot. They look more like trumpets.

  19. azélias kitchen

    Just bumped into your blog looking for information on chestnut flour…

    I’ve bookedmarked for future reading.

    Always nice to bump into other food fanatics :)

  20. Top 10 Links of the Week: 11/5/10 – 11/11/10

    […] Nestle edumacates us, and it has loads to do with prohibition. Who knew, lonesome piano player? 9) Hunter Angler Gardener Cook: Chanterelles in All Their Forms Healthy? Maybe. Cheap? If you find ‘em on your own. Good? Aw, heck yeah. What a beautiful post […]

  21. Charlotte

    I’ve had good luck sauteeing and freezing chanterelles in butter — keeps them from getting frostbitten. Just pulled some out the other day for our post-Thanksgiving turkey pot pie and they were delicious. Did the same with some oysters and they were fabulous on last night’s pizza (which I got all to myself since my bf only likes morels). I’ve also had great success pickling larger oyster mushrooms — they’re fabulous in a lunchtime nori roll …

  22. Chanterelle Foraging | Food Lover's Guide to Portland

    […] Portland Pickle Good Stuff NW Hunter Angler Gardener Cook Chanterelle risotto with crispy fried sage leaves and bacony brussels sprouts. Penne with […]

  23. Marilyn

    Looking for great mushroom recipes, some folks who would like to share their mushrooming knowledge and possibly some mushrooming adventures when shrooms are in season again.

  24. Jenn

    I’m sorry but – I just had to laugh – 5-10 pounds in a good trip? That’s a tourist, not a forager. When the flushes are in bloom, I can go out and return in under 2 hours with 40-60# of chanterelles from the East Bay hills… then it takes twice as long to clean them before I can shop them around to restaurants….

  25. Lynn

    Finally made the Chanty Chips and man were they fabuloso. I wrote about my experience here (http://sacatomato.com/chanterelle-chips). My input? Definitely don’t take your eyes off them! Hope to try your chanterelle soup next.

  26. Chanterelle Chips | Sacatomato

    […] Chanterelle chips are something you’ve got to try.  I follow Sacramento area food forager Hank Shaw who discussed these, as well as other options for chanterelles in a post on his blog Hunter Angler […]

  27. Gather Some Friends for a ‘Bee’ « Small Potatoes

    […] Ravioli Chard Ravioli Chanterelle Ravioli (“Dry saute” chanterelles to make the puree and use it as a […]

  28. Tino

    Chanterelles are my favorite mushroom.
    They do not have any worms or bugs and have the best flavor and texture.
    I have dabbled in foraging for money but the restaurants do not respect quality like you would think.
    There are very few things I have harvested that make me as happy as finding Grade A Chanties.
    Thank you Hank for such a wonderful blog and all the new ideas I have for my costal bounty.

  29. James

    Last weekend I ran across several pounds of chanterelles in the Gifford Pinchot National Forest in Washington state. After a few days of mushroom omelets for breakfast and sauteed mushrooms as a side dish at dinner, I cooked the recipe that you’ve posted for cream of chanterelle soup… mighty mighty tasty! My wife and I have found a new favorite :)

    Thanks for sharing with the masses!

  30. finding chanterelles and eating them, too « du shamans et savants

    […] (some say they aren’t good dried, some say they are). You can even use them to infuse vodka. Hank Shaw  wrote a piece about some of these preservation methods which is worth  checking out. I’ve […]

  31. Foraging (and Eating) Your Own Chanterelles « du shamans et savants

    […] (some say they aren’t good dried, some say they are). You can even use them to infuse vodka. Hank Shaw  wrote a piece about some of these preservation methods which is worth  checking out. I’ve […]

  32. Joel

    Just came across this page and wanted to say that here in Corvallis,OR, Chanterelles are in full “bloom”, and in very large form – I’ve found several this year that are almost 12″ across. I’ve found that while I mostly dehydrate them, you can also dry saute them (heads down on the skillet) and freeze them effectively. Porcini’s are also in bloom here now…always comes about for both these fungus to be coming up while I’m hunting, so I always come out of the woods with some! A great recipe that we enjoy regularly is one that uses chanterelles (diced/sliced into bite size), with 2 chicken bullion cubes, in one cup of water, add a cup of white wine (Pinot Gris/Grigio) as the second cup…season to your hearts content, heat (do not boil), add a cup or so of half & half, then thicken with a butter/flour rue…even better the second day.

    Thanks for the tip on the puree and ravioli, I now know what I’m trying this weekend, and I’m also taking your pickling recipe for a test drive, I love me some pickled anything!!!

  33. storm

    getting about 10 or so every other day … i havnt gone hunting farther into the woods yet but chances are they are there.. going to start my oyster mushroom garden and the shiitake mushrooms too. they take 6 months to a year to produce.

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