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Offlinearrakispdx
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Registered: 10/23/13
Posts: 6
Loc: Portland, Oregon Flag
Last seen: 10 years, 2 months
Everyday cooking with Chanterelles
    #19027054 - 10/24/13 05:55 PM (10 years, 3 months ago)

I procured 20# of Oregon Golden Chanterelles. Upon cleaning and cutting them, I oven roasted them in large batches at 200'F for approximately 2 hours. This is not enough to cook them too much, just to remove water which I collected in a basin for mushroom stock. You can tell when they are properly roasted because they will start to smell of earthy cinnamon.

I then transferred the mushrooms and dry sauteed them in batches. To finish them I added back the mushroom stock, irish salted butter and a bit of onion powder. For each batch I dumped them into muffin tins to form chanterelle pucks for freezing and the subsequent cooking below.


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Clitocybe odora: the easiest way to inspire panic when cooking for the unsuspecting.


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