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Ybone

Chanterelles

6 posts in this topic

Anybody have some good ways of fixing these. Found quite a few lately. Had some with scrambled eggs for breakfast.

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I am a Chef and those are one of my favorite mushrooms.

They have such a good natural flavor that they compliment anything. I like to clean them with a mushroom brush then cut the bottom dirt part off real small slice, so you have all the mushroom left. Then I tear the larger ones in half(top to bottom).

Toss in good Olive Oil, S & P and simply roast them at 425* for about ten minutes. Then you are ready to do anything with them. Top steaks or fish...toss in wilted greens with garlic, shallots and some shrimp or scallops and top it on your favorite pasta.

Possibilities are endless!!

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this has been an amazing late summer for mushrooms. the forest practically glows orange/yellow with chanterelles and lobsters

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I've just recently became aware of these...I am a mushroom lover!! Can they still be found and where should I start looking if they are? Obvioulsy not looking for your secret spot, just what kind of habitat will they be found.

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I think I stubbled upon a batch. Could somebody confirm for me please...make sure I'm not getting myself in some ganstronomic trouble. They were found growing out of the dirt not wood and the veins stop at the stem also they do have a faint smell of apricot. So far they fit the description, but here are a couple pics.

chanterellemushrooms2.jpg

chanterellemushrooms1.jpg

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Guessing nobody wants to say for sure when ID'n shrooms..but those are the ones you want...was out myself a little over the weekend..couple hens and a few giant puffballs..

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