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Cooking chantrelles
    #24344656 -

Any suggestions on how to cook chantrelles I picked about 10 pounds of chantrelles, I have never eaten them but would like to try'em. Any suggestions would be greatly appreciated.


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Re: Cooking chantrelles [Re: Doc9151]
    #24353041 -

http://www.epicurious.com/recipes/food/views/fresh-chanterelles-with-shallots-237319

1st link that poped up when I've asked google.  Don't mean it to offend you just wanted to check whats there. I have tried this one ages ago. You can replace shallots with onions and add more garlic if yo like. And they don't mention it but a pinch of thyme will help. Thyme is mushrooms herb in my opinion.  And some thick (but not sour) cream like in this one.

http://www.daringgourmet.com/steak-with-creamy-chanterelle-sauce/

I usually serve sauce like this with buckwheat.

Good luck and have a nice meal.


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Re: Cooking chantrelles [Re: Psynonim]
    #24353599 -

Psinonim, tks for the reply. I looked on google also, I just wanted some recipes someone here has actually tried. I have gotten nothing but good advice from this site.
I ended up cooking them in butter, onions, salt, pepper, bacon, garlic and heavy cream. They were awesomely good, but next time, I will cut back on the bacon, it seemed to overide everything else with the amount I used. I think one thick slice will be enough.
Definitely will try the thyme next time I cook them. I have about 10 pounds dried at the moment.


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Re: Cooking chantrelles [Re: Doc9151]
    #24590454 -

Chanterelles are awesome because you can literally cook them in their own juices. We manage to stock up for the winter by just putting them in a nonstick pan and simmering in their own juices until they reabsorb them (300-350f). Then let them cool and toss them in the freezer.
Probably my favorite dish to make with them is scramblers. I start with equal amounts of onion and sweet pepper and then add enough chants to equal that total, all chopped. Starting with a small pad of butter in the non-stick pan at 325f, I saute the lot until they are well seared.
While this is going on, I chop up some cherry tomatoes and spinach to make a bed for the eggs.
Also in a separate bowl, I mix up about 10 eggs with a little milk, adding it to the mix once I'm happy with the sear. Then just scrape and flip around like you would normally make scrambled eggs.
If I'm feeling it, I sometimes like to add a little bit of cheddar cheese on top before I serve it over the bed of spinach and tomatoes.
I usually end up adding a little season mix after all this, a combination of cayenne, garlic, and salt. I've eaten it without it as well. Either way it makes a great lunch after a morning of hunting mushrooms, dodging orbweavers, and battling mosquitoes.


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Re: Cooking chantrelles [Re: RiparianRanger]
    #24591418 -

That sounds good, I'll definitely try it.


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Re: Cooking chantrelles [Re: Doc9151]
    #24654628 -

butter, salt, pepper in a cast iron skillet


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General Interest > Culinary Arts, Gardening and Brewing
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