Chanterelles

[Night goat]

What's a good way to prepare them?

I've tried a couple times and couldn't get over the slug texture.

They do have a little woody texture sometimes but we use em for everything, great with a tender steak paired with them and asparagus in a ver blanc sauce  or sautéed with green beans garlic bacon or my personal favorite a white.lasagna with basil spinach homemade ricotta, and chanterelles and oysters..... So many many things. Killer with pot roast... Deer/elk is next level... Then again i do live with a gourmet chef so...

I usually like to have 3-8 quart size mason jars dried by the end of the season. Pork is amazing too they also.make a mean ravioli or cream of mushroom soup

Id reccomend the deerholm mushroom or foraging cookbook

[Bushcraft]

What's a good way to prepare them?

I've tried a couple times and couldn't get over the slug texture.

They do have a little woody texture sometimes but we use em for everything, great with a tender steak paired with them and asparagus in a ver blanc sauce  or sautéed with green beans garlic bacon or my personal favorite a white.lasagna with basil spinach homemade ricotta, and chanterelles and oysters..... So many many things. Killer with pot roast... Deer/elk is next level... Then again i do live with a gourmet chef so...

I usually like to have 3-8 quart size mason jars dried by the end of the season. Pork is amazing too they also.make a mean ravioli or cream of mushroom soup

Id reccomend the deerholm mushroom or foraging cookbook

Thank you.

[Platensek-po]

What's a good way to prepare them?

I've tried a couple times and couldn't get over the slug texture.

They do have a little woody texture sometimes but we use em for everything, great with a tender steak paired with them and asparagus in a ver blanc sauce  or sautéed with green beans garlic bacon or my personal favorite a white.lasagna with basil spinach homemade ricotta, and chanterelles and oysters..... So many many things. Killer with pot roast... Deer/elk is next level... Then again i do live with a gourmet chef so...

I usually like to have 3-8 quart size mason jars dried by the end of the season. Pork is amazing too they also.make a mean ravioli or cream of mushroom soup

Id reccomend the deerholm mushroom or foraging cookbook

Thank you.

Dry sauté them for a while until the liquid comes out. They get a lot firmer and can be frozen a lot better too.

[pianoman9701]

What's a good way to prepare them?

I've tried a couple times and couldn't get over the slug texture.

Chanterelles have a high sugar content and some gelatin, which cause the slippery character when they're sauteed. Start by adding salt over the mushrooms when you begin to saute them. After cooking them until tender, finish them with alcohol, like sherry. It's a solvent. This will take the sliminess off and into the pan. Then remove the mushrooms and reduce the sherry to a syrupy consistency. Pour it back over the mushrooms on the plate or meat that you're serving them on.

Also, chants are great for sauces. Do make sure to saute them first to take advantage of the sugars for flavor. Than add them to the sauce.

[Magnum_Willys]

Picked couple #’s up at Trout Lake buyers today.   $15# if I recall.   Had Pasta with chantrelles at Trout Lake Inn - good stuff!!

[robodad]

They are out in force round here, I tried for over an hour to figure a way to add photos without having to download some third party software and it's useless, sad really I spend way less time on here because of that 

[MADMAX]

They are out in force round here, I tried for over an hour to figure a way to add photos without having to download some third party software and it's useless, sad really I spend way less time on here because of that 

If your using a phone to take pictures
Take a screen shot of your picture
Will post right up

[robodad]

Nope, that don't work either just tried again !

[MADMAX]

Sorry
Good luck

[b0bbyg]

If they are, those are really choice buttons, very dense and flavorful, with almost an apricot finish. Take some pics next time, both close up and a few feet away.

Made it back out today and found some more of the ones we were discussing, used Phone app called Seek and it narrowed down to Chanterelles but not the specific type.  Here are some pics.

[b0bbyg]

2 more pics

[pianoman9701]

Yep, those are chants. Enjoy. 

[b0bbyg]

Yep, those are chants. Enjoy. 

Thanks!  Now I have a new early season Mushroom spot. 

[pianoman9701]

I rarely confirm mushrooms online and instead, encourage pickers to do spore prints, determine proper location and season, and description, all to be verified by the picker with a solid field guide, like All That The Rain Promises & More by David Arora. In this case, there's no question of the identification, especially how the striations/vertical ridges/gills underneath end unevenly on the stem instead of in a straight line horizontally around the stem or at the top of the stem. In addition, the stem is not separate from the cap - the whole mushroom is continuous from top to bottom. You will also start seeing white chanterelles. These grow in clusters under conifers. They'll often grow up around the pine needles. But if you pull the individual mushrooms from the cluster, you will observe the same characteristics and be able to more easily clean out the debris. Once the whites are handled, their color will change to light yellow where you've touched them.

[b0bbyg]

Best part about Chanterelles so far for me is they rarely have worms in them.
My biggest struggle with mushroom picking is figuring out where to find boletes without worms     Found a few kings this weekend with lots of extra protein wiggling through them.