How to Freeze and Preserve Chantrelle Mushrooms

[ICEMAN]

Already to soggy?

[billythekidrock]

Not quite soggy, but definitely full of water. They are drying out nicely though.

[ICEMAN]

Good deal. Until a real hard freeze I have been able to dry out most of those soggy chantrelles...

[ribka]

I did the sauté method  in butter and garlic salt pepper . The froze them.
I saved all of the juices when cooking and froze too.Used as a broth for mushroom soup. Turned out well.

[billythekidrock]

I did the sauté method  in butter and garlic salt pepper . The froze them.
I saved all of the juices when cooking and froze too.Used as a broth for mushroom soup. Turned out well.

After thawing were they limp or soggy?
I have never had good luck freezing them after sauteing with oil or butter.

The dry saute has worked great though.

[ribka]

Were not too soggy as the heat helps cook out most of the moisture.

I use most of my mushrooms in soups in sauces though.

[billythekidrock]

Using them in soups/sauces makes sense. Do you have a favorite soup recipe for Chanterelles?

I prefer mine mushrooms fairly crisp, or at least firm for eating with steaks or for adding to the slow cooker with roasts. If they feel like a raw oyster going down I will pass.

[ICEMAN]

I feel that if you do a quick saute, yank them from the heat, cool them quick, and then thaw later and cook quick with your steak, you end up with an acceptable firmness level.

I agree overly soggy or overcooked shrooms get a bit gaggy....

[billythekidrock]

I feel that if you do a quick saute, yank them from the heat, cool them quick, and then thaw later and cook quick with your steak, you end up with an acceptable firmness level.

I agree overly soggy or overcooked shrooms get a bit gaggy....

Yep.
The dry saute works perfect for that. Doesn't get rid of the nasty gas, but ya learn to live with it. 

[ribka]

I like a variation of this recipe. I sub mushrooms for chicken. About a pound.

I grew up in N WI and we used to harvest wild rice in canoes. Now just buy in the store.


http://allrecipes.com/recipe/cream-of-chicken-with-wild-rice-soup/

[ICEMAN]

Bump for the 2013 Chantrelle season!