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No mushroom forms more of a backbone to my cooking than does the humble yellowfoot chanterelle. I will drive great distances in search of it, just so I have enough to get me through the dry months.
It is chanterelle season in much of America right now, and I am even hearing a few isolated reports of chanties here in California. What to do when you want to extend your season? Pickle your chanterelles. They’re awesome preserved this way.
Marinated mushrooms are a staple on any antipasti plate. They’re not pickled so much as they are preserved. Here’s how to do the technique the Italians call sott’olio.
When a passerby asked recently if I’d found any chanterelles, I casually told him no, even though my pack was full of them. Hiding your secret spots is all part of living off the wild.
The winter mushrooms of California’s North Coast are popping in earnest: Hedgehogs, black trumpets, yellowfoot chanterelles and candy caps!
Chanterelles vie for my favorite mushroom with the great porcini. Chanties are the light to porcini’s dark, pheasant not beef, white wine not red. Our season has begun!
My favorite stuffings (or dressings, depending on your preference) are those with mushrooms and some sort of nut — in this case, chanterelles and pine nuts. These ingredients work well together and form the backbone of this riff off a classic stuffing. You can buy chanterelles online, or at some farmer’s markets; I’ve also seen […]
I am a huge fan of unusual pickles, and pickled chanterelles rank up there with the more unusual I’ve made. Little did I know that pickled mushrooms are a classic appetizer in Eastern Europe, and they make their way to the antipasti plates of Italy as well. They’re firm, spicy and not at all slimy. […]