Post by: ICEMAN on October 27, 2008, 07:40:09 AM
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 :EAT:
Post by: HardCorpsHuntr on October 27, 2008, 08:23:25 AM
Post by: robodad on October 27, 2008, 09:02:25 AM
Post by: bowsandhose on October 27, 2008, 09:05:32 AM
Post by: billythekidrock on October 27, 2008, 08:02:49 PM
If they are still damp or wet after drying with a fan I will dry saute them. Heat a pan and add the mushroms and some salt to draw out the moisture then when they are about done I will add some butter and garlic.
I have also heated up a large can of cream of mushroom soup (no water or milk) and added the sauted mushrooms. Then I place the pan in the fridge overnight. The next day I will divide the soup/mushrooms into snack sized bags. When I am ready to cook I will add the mixture to a full can of cream of mushroom soup and noodles.
Post by: stumprat on November 09, 2008, 04:04:20 PM
Post by: ICEMAN on October 01, 2009, 06:56:03 AM
Post by: MtnMuley on October 01, 2009, 02:58:22 PM
Post by: ICEMAN on October 01, 2009, 07:37:22 PM
Post by: robodad on October 01, 2009, 09:23:53 PM
Thanks. I was just needing some attention... :chuckle:
OK I'll stroke your ego just a bit more there buddy !!! When you pick your chantrelles is it necessary to cut them off instead of pulling them from the ground ?? and also in what locations should I look for them (i.e. fern patches, north slopes, alder flats, etc...!!) I had several patches I used to pick but have since been logged :bash: but never really paid that close attention to what was there for trees !!
Thanks for the information ICEMAN !!!
Post by: ICEMAN on October 02, 2009, 05:53:41 AM
I prefer to pull them up to get the whole mushroom, hence my washing with water later, you get some fir needles and dirt this way.
As far as location; you find them where you find them..... When I am looking for new territories for shrooms, I look for Fir trees, ferns, decaying wood on the forrest floor, moist areas. On the other hand, I have found them in the Alder woods...? So go figure.
When you find one, keep looking in the area for the Mother Load. I feel that spore cast down and up the hill more than sideways, maybe from morning or evening winds, or rain.... What I mean is that when I find one, (obvisouly I am looking in all directions for more, but) I look especially hard down and up the hill, like rain or the wind has carried spore from last years crop down.... Know what I mean?
Post by: Skyvalhunter on October 02, 2009, 06:15:07 AM
Post by: robodad on October 02, 2009, 08:23:06 AM
Thanks again !!!
Post by: NRA4LIFE on October 02, 2009, 03:09:45 PM
Post by: ICEMAN on October 02, 2009, 07:43:34 PM
I am going to wait till elk season-ish to get my shrooms for the year. Found a new honey hole last fall and it should produce tons again this year.
Post by: billythekidrock on October 05, 2009, 05:45:42 AM
ALWAYS look down hill of a find, then go down hill and look back up. You will find the buggers hiding right under your feet.
As for cutting versus pulling..... Pull away. I pull them up and cut off the dirt. Very few mushroom will regrow after cutting and that is only in the early stages of growth.
Look at it this way. The mushroom is the fruit (think apple) of the Mycelium (think tree). It doesn't matter if you cut or pull an apple off the tree, it will not grow back.
Post by: robodad on October 05, 2009, 07:45:11 AM
Post by: NRA4LIFE on October 06, 2009, 02:37:59 PM
Are you finding them on the West side or East? I have never looked on the West side.
Post by: ICEMAN on October 06, 2009, 07:18:39 PM
Post by: snocohunter on October 12, 2009, 06:28:50 PM
Post by: billythekidrock on October 12, 2009, 06:48:30 PM
Post by: boneaddict on October 12, 2009, 06:56:52 PM
Post by: snocohunter on October 12, 2009, 07:16:49 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe247%2Fbsdh01%2Fchantrelles.jpg&hash=00ad3348333eeba2c1487e12d1c2301e1622b77d)
The big boy I found on our way out
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe247%2Fbsdh01%2Fgiantchantrelle.jpg&hash=3d6b8abbf0d5e777eacee767e7a7c468af16c0a6)
We had a pretty good frost last night, so I'm gonna try to head out here again soon before they're all gone. On a side note, i always pull them up and cut off the end, my buddy says to cut them off and leave the base in the ground so it can grow back. I told him i call BS but let him do it his own way.
Post by: snocohunter on October 12, 2009, 07:35:19 PM
Post by: ICEMAN on October 12, 2009, 08:07:07 PM
Post by: sagerat on October 12, 2009, 08:24:27 PM
Post by: ICEMAN on October 12, 2009, 08:27:12 PM
Post by: billythekidrock on October 13, 2009, 06:14:12 AM
I also cook them this way, then add to cream of mushroom soup. Let cool and freeze in small bags to add to more cm soup over rice.
Post by: robodad on September 22, 2010, 11:19:33 AM
I just saute them in butter and some spices and eat right away but will be trying the preserving methods contained here this year !!!
Thanks again for the information !!!
Post by: huntmando on September 22, 2010, 04:40:22 PM
saute method and see how that goes. Thanx for the info.
Post by: billythekidrock on September 22, 2010, 07:03:25 PM
We found a small batch last weekend and a few more tonight. Got them drying under a ceiling fan right now.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_9242.jpg&hash=88a9908f3ae3b6a66956c2f9474d07064122231f)
Post by: grundy53 on September 22, 2010, 09:54:44 PM
Post by: robodad on October 06, 2010, 05:02:50 PM
Post by: Meats on October 21, 2010, 10:43:57 PM
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 !!! :EAT:
Dang..............now I'm HUNGRY!!!
Looks good man.Now I have to go find some for dinner tomorrow.
Post by: Sportfury on November 07, 2010, 01:10:29 PM
Post by: ribka on November 10, 2010, 08:40:48 AM
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 :EAT:
Use the same method and works well, great taste and very convenient
Post by: steen on November 10, 2010, 12:55:32 PM
Post by: GooNiEs on November 11, 2010, 09:58:13 PM
Post by: ICEMAN on October 24, 2012, 08:29:00 PM
Remember you can freeze them up to enjoy later, so bring lots home!
Post by: grundy53 on October 24, 2012, 08:44:37 PM
Post by: billythekidrock on October 24, 2012, 09:04:00 PM
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!
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.
Post by: lokidog on October 24, 2012, 09:30:22 PM
Reconstitute by simmering in a nice merlot, yum!
Post by: ICEMAN on October 25, 2012, 05:49:37 AM
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!
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!
Post by: danderson on October 25, 2012, 06:28:14 AM
Post by: billythekidrock on October 28, 2012, 07:50:44 AM
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!
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!
Grabbed them yesterday.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_2854.jpg&hash=72ef12af3a312f083ad085e407fe5481caf44642)
I was able to find a few chants, but my fav spot was nearly picked clean and those that remained were not in the best of shape.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_2855.jpg&hash=f0b7e13becbf71e37a827d7173c39a9555fb1076)
Post by: ICEMAN on October 28, 2012, 07:56:15 AM
Post by: billythekidrock on October 28, 2012, 08:00:01 AM
Post by: ICEMAN on October 28, 2012, 08:03:27 AM
Post by: ribka on October 28, 2012, 08:05:50 AM
I saved all of the juices when cooking and froze too.Used as a broth for mushroom soup. Turned out well.
Post by: billythekidrock on October 28, 2012, 08:12:03 AM
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.
Post by: ribka on October 28, 2012, 08:27:29 AM
I use most of my mushrooms in soups in sauces though.
Post by: billythekidrock on October 28, 2012, 08:32:25 AM
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.
Post by: ICEMAN on October 28, 2012, 08:34:18 AM
I agree overly soggy or overcooked shrooms get a bit gaggy....
Post by: billythekidrock on October 28, 2012, 08:37:11 AM
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. :chuckle:
Post by: ribka on October 28, 2012, 08:39:30 AM
I grew up in N WI and we used to harvest wild rice in canoes. Now just buy in the store. :tung:
http://allrecipes.com/recipe/cream-of-chicken-with-wild-rice-soup/ (http://allrecipes.com/recipe/cream-of-chicken-with-wild-rice-soup/)
Post by: ICEMAN on September 10, 2013, 06:53:24 PM