Free: Contests & Raffles.
Went out and got a few more and am putting my spin on the whole saute them and freeze method so all I did was rinse the dirt off and let dry on a towel for a couple days then chopped them up and added some spices which you'll see ( I used some Oregano also which isn't in the pic) and let them render down for a bit till they really started leaking and the sizzle in the pan went away (you'll hear when that happens) then turned off the heat and spread them out on a cookie pan and tilted it up to drain the fluids, then bagged them up and in the freezer they went, I'll let you know how they are when I thaw and use em !!!
Deer Hunting this weekend for us really sucked bad, so I took a few hours to gather 11 gallons of chantrelle mushrooms. Sunday I spent dealing with the mushrooms so that I can enjoy them all year. Good thing my freezer is already bulging with deer and elk steak. Disclaimer; first off, I am not going to help new shroomers identify Chantrelle mushrooms. Go spend a couple of bucks and purchase a good mushroom identification book for yourself. Here is how to freeze your mushrooms.1. Trim and cleanse your mushrooms at the sink. Many folks like to use an airhose to clean debris from mushrooms, I prefer to use water and a basting brush to rinse away all the debris, squirrel, bird and slug dung.... Rinse your shrooms, and place in a collander to drip......2. Dry your mushrooms. Place your mushrooms on a card table, countertop or the hood of your car in the garage.... I use a fan to keep air moving around, this seems to speed things up nicely. Check them often. Your goal is a dry mushroom like you would find at Freddy's, not wet, not damp, not crispy, just dried off, retaining some heft...3. Prepare for sauteing. I cut my shrooms into pieces so that nothing is over 1/4" inch thick. Cut stem long, or across at an angle....4. Saute your mushrooms. In a 300degree pan, saute the mushrooms in a bit of olive oil, a bit of butter, and some pepper. Keep them moving in the pan every couple of minutes. Your goal is to lightly brown the edges as they evaporate in the pan.... Moisture will show up in the pan as they cook. Let it evaporate off, and when most moisture is gone, then splash a shot of creme sherry wine into the shrooms, stir them up, coat all pieces, and quickly remove from the heat. Your reduced mushrooms should look moist on the surface. Cool your mushrooms in a flat pan or cookie sheet. 5. Freeze your mushrooms. Stuff ziplock bags to the desired level. I prefer to use snack sized bags. I stuff them full. This is just about right for two adults, if you need more later for more people...., thaw two bags. I place the baggies in the freezer, and once frozen, I re-store multiple baggies into a large gallon size bag, so later as you dig thru the freezer for your salmon eggs, you do not crack the little plastic bags and let air in, ruining your shrooms...6. To later use, thaw them on the counter top an hour before dinner. Just as you get your steak ready to pull from the heat, toss in the mushrooms and an extra shot of creme sherry and serve them up! Enjoy
It is time again to bump this thread for all the guys finding Chantrelles popping out of the ground with all this rain. Remember you can freeze them up to enjoy later, so bring lots home!
Quote from: ICEMAN on October 24, 2012, 08:29:00 PMIt is time again to bump this thread for all the guys finding Chantrelles popping out of the ground with all this rain. Remember you can freeze them up to enjoy later, so bring lots home!Just ate my last package the other night.Haven't picked any fresh for a few weeks but now that we are pretty much done hunting I will have to get to pickin'.BTW, Kevin. Saw some Shaggies on your "shootin' road" the other day.
Quote from: billythekidrock on October 24, 2012, 09:04:00 PMQuote from: ICEMAN on October 24, 2012, 08:29:00 PMIt is time again to bump this thread for all the guys finding Chantrelles popping out of the ground with all this rain. Remember you can freeze them up to enjoy later, so bring lots home!Just ate my last package the other night.Haven't picked any fresh for a few weeks but now that we are pretty much done hunting I will have to get to pickin'.BTW, Kevin. Saw some Shaggies on your "shootin' road" the other day.Huh, never seen them over there... I better pay attention!
