Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: bentley30-06 on August 08, 2011, 12:13:22 AM

Title: chanterelle mushrooms
Post by: bentley30-06 on August 08, 2011, 12:13:22 AM: I dont know how many avid chanterelle pickers are out there but I for one am one and have found a few pounds allready. Was wondering if anyone had any good recipes they would like to share about the shroom....
Title: Re: chanterelle mushrooms
Post by: dogtuk on August 08, 2011, 05:37:22 AM: I stuff a deer heart with stovetop stuffing and mix in some chopped up deer meat and chantrelle mushrooms to the stuffing fill the heart and wrap with bacon and place into the smoker when the heart reaches a temp of 150-160 I pull and let rest for a few min and slice and eat it is Awesome
Title: Re: chanterelle mushrooms
Post by: Da stump on August 08, 2011, 05:57:30 AM: sauteed lightly in butter a bit of olive oil and a touch of garlic. Don't mess with perfection.
Title: Re: chanterelle mushrooms
Post by: cannon-master on August 08, 2011, 06:46:49 AM: :yeah: wow its a little early here for them the huckleberries are not even ripe yet but congrats!!
Title: Re: chanterelle mushrooms
Post by: grundy53 on August 08, 2011, 09:16:23 AM: I love them. I usually saute them then add deer steak and cream of mushroom let is simmer then pour it over a bed of rice. We can a ton of them every year and I add them to almost everything I cook. :drool: :drool: :drool: :drool:
Title: Re: chanterelle mushrooms
Post by: bentley30-06 on August 08, 2011, 12:58:02 PM: Quote from: dogtuk on August 08, 2011, 05:37:22 AM
I stuff a deer heart with stovetop stuffing and mix in some chopped up deer meat and chantrelle mushrooms to the stuffing fill the heart and wrap with bacon and place into the smoker when the heart reaches a temp of 150-160 I pull and let rest for a few min and slice and eat it is Awesome

This sounds amazing. My mouth watered just reading that.... :drool: I am going to have to try it.
Title: Re: chanterelle mushrooms
Post by: gotshot on August 24, 2011, 09:25:34 PM: I have been working in Aberdeen and there has been a buyer there for about three weeks. He is giving 8 dollars a lb. and getting lots of business.
Title: Re: chanterelle mushrooms
Post by: bentley30-06 on August 25, 2011, 11:52:07 AM: wow 8 a pound. Last year me and two family members picked over 300 pounds in two days.
Title: Re: chanterelle mushrooms
Post by: pianoman9701 on August 25, 2011, 11:56:30 AM: I sell them for a living and I'm an ex chef. When you saute them, add some sherry or sherry vinegar at the end and cook it sown until it thickens. There's something about how sherry reacts to mushrooms that gives them a super smooth flavor and the sugars caramelize and add even more flavor.
Title: Re: chanterelle mushrooms
Post by: pianoman9701 on August 25, 2011, 11:58:28 AM: Cook a bunch off as above and chill some for salads. You can add them to a simple stuffing or Tabletop stuffing. Saute them first. Always remember to cook wild mushrooms for at least 5-10 minutes. They have toxins which will make some people sick if not cooked.
Title: Re: chanterelle mushrooms
Post by: bentley30-06 on August 27, 2011, 03:07:00 PM: would anyone be interested in purchasing chanterelle mushrooms? If so send me a PM and I can deliver them also.
Title: Re: chanterelle mushrooms
Post by: ICEMAN on August 28, 2011, 07:49:55 AM: Quote from: pianoman9701 on August 25, 2011, 11:58:28 AM
Cook a bunch off as above and chill some for salads. You can add them to a simple stuffing or Tabletop stuffing. Saute them first. Always remember to cook wild mushrooms for at least 5-10 minutes. They have toxins which will make some people sick if not cooked.

What? Never hear this about chantrelles.

I air dry my shrooms a bit before I cook them, so alot of the moisture is already gone... I prefer to cook them with a tiny bit of olive oil, a speck of butter,black pepper and finish them with some sherry or similar.... Yum. My goal with chantrelles is to not let them get soggy, but instead to retain some firmness. Cooking them dry from the start with some oil and butter around the edges to help them brown just a bit on the edge is what I am looking for. Did I already say YUM?
Title: Re: chanterelle mushrooms
Post by: helzbelz888 on August 31, 2011, 09:46:42 AM: i dry sautee them... let all the water come off of them before adding your butter/garlic/whatever.... they get soggy if you dont... i usually put them on salads, burgers or serve them with steak.
Title: Re: chanterelle mushrooms
Post by: Alchase on September 01, 2011, 04:55:57 PM: I sautee in garlic olive oil. Once they rener down, I add some soy and a splash of worchestershire sauce. They are the perfect gravy/garnish for just about anything.