Chantrelles....the mother load NFR

[smilesforu]

Ok I went mushroom picking with my girlfriend and we got a shopping bag full in a hour. I only picked chantrelles cause I knew what they were. Lots of other mushrooms but didn't have a clue what they were so I left them. I am pretty much a amatuer mushroomer so I could use pointers on drying, storing, cooking etc.. Appreciate any insight you have.

[Firedog]

AM I jealous, All our good mushroom spots have been either logged or the
commercial guys have cleaned them out. The best way we have ever had chantrells
is to steam them with some grouse. Cant be beat.Sauted in butther and garlic is also a good way to go.
I am an amateur at them also but
do love to eat them. I stay with chantrelles and then what we call a log mushroom
that looks like a big piece coral.

[ 09-30-2001: Message edited by: firedog ]

[Jennie@ifish]

I'm having them for dinner right now.
YUM!
Soaked in butter and garlic.
ADVICE: Have someone else go get them for you!
Jen

[ 09-30-2001: Message edited by: Jennie@ifish ]

[smilesforu]

Jen they are easy and fun to get. Quality time in the Woods. Even found a cougar had dinner on my excursion. What kind of prep do you do to these things once you picked them? Or given to you images/icons/rolleyes.gif ? The book my girlfriend has says to soak in cold saltwater over night. Is that true with all wild mushrooms? I might have to go pick up shaggy mains (sp?) too. I would be interested in picking some of the others if I can figure out what they are...ordered a couple books to learn some more.

[MikeT]

I got a bag full near HWY 6 on Friday. Just finished a steak with a big pile of sauteed 'shrooms.
Learned my lesson about keeping them cool. Less than 48 hours from the time I picked them some are starting to get moldy. (Yuck, fungus growing on my fungus....)
They're now stashed in the fridge.

Mike

[Jennie@ifish]

I remember going to look for them once. It is quite fun, really nice to get out.
We took two gunny sacks and filled them. Got to Osbornes Grocery in Cannon Beach to the expert, and had him sort through them to make sure they were OK.
About 1/2 were not!
The bad part is that if you get ANY poison ones in with the Chantrelles, the spores poison the good ones. Bummer!
Be VERY careful.
I have a bunch of info, books, etc. and really want to get good at hunting them. I have some friends who are really good at it.
Just one of those things I haven't gotten around to really doing yet.
J

[Steelheadman]

I picked a bag full of the orange and white chantrelles after fishing a few days ago. I cleaned them by soaking/rinsing in water and used a toothbrush to get the dirt off. Then I let them dry overnight and put them in the fridge. Next afternoon I slice them, put them in a pan with a little butter and let them cook with soy sauce, garlic, basil, and pepper. We put this over our steaks. The leftover mushrooms went into the freezer.

[fishon]

Where are you guys finding these mushrooms? I always buy mine at saturday market and they are pretty expensive I sure would like to find out where you are picking them so I can pick my own.

[toblerone]

good for you,
They are heavy in now and will be here until the freeze. I am a classically trained chef and the best results I have found it to wash them under running water JUST before use, Slice into trumpets and lay out on a lightly oiled sheet pan, cook in a 400degree oven until the juices have left the mushroom and have become ALMOST dry.(do not let over cook)remove shrooms from sheetpan and pour a couple ounces of good brandy over pan and lay pan over burners to reduce liquid. pour off liquid and scraping into another saucepan with the mushrooms and add good beef stock. Reduce liquid, season and add a dab of butter for shine and flavor.
C'est bien! Excellent with filet of beef, New York strip steak or boneless breast of chicken.

Enjoy, Cover your tracks and leave the little ones for the next guy. Respect our resources!!!
Think Fish

John

[Steelheadman]

Chantrelles grow in thick, dark, damp second growth fir. Seems like there is less areas to go to each year because of development and logging. Got to get back to watching ER.

[toblerone]

There is a definate symbiotic relationship with evergreens and old growth and good compost. I wouldn't limit second growth as a requirement. As a matter of fact I had an excellent weekend of hunting and noticed in the Nestucca valley any how that They were not in second growth but only under old growth forest. Although I have also found excepionally large Chantrelles around evergreen Oak trees.
Well what the Pigs left anyway!
This weekend was a great treat for me cause had my three year old baby with me and I piggy backed her into a mountainside of gold and found great joy in watching her figure out what daddy was getting so excited about!
If anyone ever wants to get together andshare their knowledge regarding local areas and availability just ask. Go while the gettin's good!

[letsfish]

If you really want to know more about Mushrooms the Oregon Mycological Society(www.wildmushrooms.org) is having their Fall Show at the World Forestry Center (up by the Zoo) on October 21st.
For an opportunity to pick this weekend my info. tells me of a field trip saturday at 9am, meeting at rodgers campground off hwy 26(between coast and portland).If you haven't tried chanterelles you have missed a great treat.If you say "I don't like mushrooms" you have not tried them.
Here's the bonus: you can get skunked fishing and still came back from the coast with a great meal! images/icons/smile.gif

[ 10-04-2001: Message edited by: letsfish ]

[periwinkle]

Those 'log mushrooms' you refer to are probably 'oyster mushrooms'. Easily identified, prolific, and also tasteless... I used to gather them and fry in butter.... not all that great. GET a n/w mushroom book. Chantrelles are good if you like nutty flavor -- but can be wormy and need close identification...

[Drachir]

Here is a link for lots of recipes for wild mushrooms, http://www.mssf.org/cookbook/index.htmloy!! images/icons/shocked.gif

[ 10-05-2001: Message edited by: Drachir ]