Mycologist and mushroom hunter with the Minnesota Mycological Society, Marek Turowski, explains his method of preparing the much sought after edible fungus Wild Chanterelles.
- Remove ends (dirty part)
- Place in cold water
- Using soft dedicated toothbrush, going with the grain (upwards towards the cap rim and downwards towards the stem end), gently brush the gills free of dirt and debris, as well as the cap.
- Cut into quarters from stem; also checking for insects that my have buried up through stem or down into the cap, remove any you may encounter.
- Par-boil or blanche chanterelles for 1 minute
- Strain, cool and store. Chanterelles may be frozen, or refrigerated briefly until use.
[Recipe] Chanterelle Side-dish
Sautee par-boiled mushrooms in butter and/or olive oil,
with a pinch of salt and pepper to taste for approximately 10 minutes.
Add a dollop of sour cream to garnish (optional)
- Chanterelles, blanched enough to fill canning jar
- 1 part White vinegar
- 1 part distilled water
- 1 Chopped small onion
- 10 Peppercorns
- 8 All spice kernels
- 1 t salt
- 1/2 t sugar
Boil in mildly salted water for 10 minutes
Strain, fill treated canning jar with the above ingredients.
ALWAYS BE 110% sure a wild-edible is safe before messing with it. If you are not sure, DON'T TOUCH IT and/or consult an expert!
For more information visit: www.MinnesotaMushrooms.org
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