whats your favorite chantrell recipe?

[silver slayer]

mushrooms are popping and just curious how everyone likes them. I like to sautee them in butter, garlic, onion, johnnys and a strip or two of bacon then cover my ribeye or backstrap.

[Beaglehunter]

:applause::applause::applause: Just had almost the same thing the last two nights with fresh backstrap from my opening day buck. I have dredged them in seasoned flour also and fried them. Pretty good that way also.

[byebyeducky]

Just had them in scrambled eggs for breakfast! Had mushroom soup Sunday, and sauted over a porterhouse Saturday night. I am looking for new ideas too!

Also, white and black truffle use? (Not trying to hi-jack or anything :D)

[porscheguy]

I had them sauted with Scallops the other night.

[ling killer]

2 many this year.... now we got sooooo many canned chantrells:thisbig:

[silver slayer]

how do they tatse after canning. I have thought about trying that. seems like it would work good

[Pilar]

2 many this year.... now we got sooooo many canned chantrells:thisbig:

How do you can chanterelles? Just curious.

We just tried this last night. If you are allergic to milk this will work for you. You can make the gravy with a rue (flour/butter) and sour cream for extra flavor instead of starch. If you can eat dairy then substitute your favorite cheese for the goat cheese crumbles. The crumbles resemble feta which works fine as does cheddar.

Chanterelle gravy.

3 cups sliced mushrooms. 1/4 inch thick, long slices, dry, firm mushrooms are better.
4 T olive oil
Pinch of salt
4 cloves garlic, grated fine.
1/2 small onion, chopped fine.
3 T corn starch
1/4 cup cold water
1/2 box of low salt chicken stock, 16 oz.


Saute grated garlic and finely chopped onion in olive oil flavored with a pat of butter for a few minutes. Mix cold water and starch till smooth in a small bowl. Add chanterelle slices to saute and cook till they start to soften. Turn up the heat and add chicken stock. Add salt to taste. Once it starts to bubble turn down the heat and simmer for 10 minutes. Add 3/4 of the starch water and stir through. Heat until thickened and stir constantly. If necessary add more starch a small amount at a time.

Now use that at a pretty thick consistency and make Tuna noodle casserole. The ingredients amounts are approximate depending on your baking dish. I always have extra when done making a casserole.


Tuna Noodle Casserole
2 cups (dry) rigatoni or penne pasta
1/2 cup frozen peas
1/4 cup chopped carrot
1/4 cup chopped sweet red pepper
1 cup goat cheese crumbles or feta.
1 pint jar home canned tuna
Paprika and salt to taste.

Preheat oven to 350.
Cook the pasta until done but still firm. Drain and mix with vegetables in a bowl.
Pour small amount of gravy in a deep (6") oven proof skillet or pyrex casserole 3 qt size or bigger.
Layer 1/3 pasta/veggy mixture in casserole.
Layer 1/3 drained crumbled tuna.
Crumble on some goat cheese and cover layer with mushroom gravy.

Repeat for 3 layers ending with gravy on top. Sprinkle with a little paprika. Bake uncovered for 30 minutes or until it is bubbling.

Settle for 10 minutes and serve.

[slow drawl]

Works best with smaller whole ones.
Wet the shroom a bit, roll in Pride of the West shake off excess.
Deep fry...:food:.

[loveseafood]

we put them in everything including our thanksgiving stuffing in the turkey

i like to leave them out and kind of air dry them so they loose much of the water from the rain so theres more room for them to absorb the flavor of the meal your cooking the only way to cook them in my opinion

BIG words of CAUTION blow them brush them but DONT WASH them in water if you do you will have nasty soggy water logged mushrooms that can make a good meal unedible in my opinion

[loveseafood]

forgot about one of my favs sausage mushroom onion gravy

1 lb good sausage
desired amount of chantrelles
1 small to med onion
1/3-1/2 cup or so of flower

fry up the sausage mushrooms onions season with salt or what ever you like stir in the flower ad water simmer till it thickens serve over toast biscuits potatoes or rice

[CWOregon]

I like putting some Oregano in when I saute them too. Its usually butter, garlic, lemon pepper, and oregano. Not a whole lot of seasoning but some of each of those....... The Oregano really sets them off for me.

[ling killer]

just stuff the jars, and can em up in the preassure cooker, they get cooked while canning, they just need to be cleaned, and add enough water, ours are filled pretty full of juices.

and u can also add tomatoes and onions and jalapenios, and make canned spaghetti sauce ready to go.

i'll even eat em raw, it's too late now for the raw one's becouse i think they get to much of a woody flavour to em, kinda spicy almost, hard to explain unless you've ever biten into a raw one.


im waiting so unpaitently for morel season:meme:

[ling killer]

cooked anyway with any meat is gooood!!!

mix em with ur thanksgiving stuffing, i like to have em with tenderloins or backstrap after they've been sauteed, really u cant cook em wrong, u just might not like em:D

[Green Willie]

Rather then can them, I like to dry my extras in a food drier, then I use a coffee grinder to turn the dried chanterelles into a powder. I add the powder to sauces, gravies, rubs, etc. Yummy!

Another recipe that I like is to saute a bunch of chanterelles in butter, seasoned with salt, pepper and garlic. Take a pork tenderloin and carefully cut it so it will roll out flat. Spoon a generous portion of the mushrooms along the inside of the tenderloin...season with salt, pepper, minced shallots, minced garlic, chopped fresh sage leaves, and fresh thyme. Roll up into a log and tie with cotton twine. Lightly season exterior and drizzle some olive oil over it. Bake at 400 degrees until internal temperature gets to 165 degrees.

Make a gravy with the remaining chanterelles...spoon over sliced pork tenderloing and garlic mashed potatoes.

[AWoods]

A favorite at our house is chantrell risoto. It's very simple and is my favorite side to upland bird, fowl or venison. I start with maybe 1 cup good quality raw bacon cut into small pieces. Fry unill fat is rendered and bacon crispy. Add 1 large yellow onion, a couple shallots, and 6-7 diced garlic cloves. Couple minutes later 1 - 1 1/2 cups sliced Chantrelles. When Chantrelles are 1/2 done add Arborio rice. Just use the measurements on the box concerning how much rice to liquid. Don't add water! If your serving with fish,chicken,pork substitute chicken stock for the water. If your serving beef, venison, duck, lamb use beef stock. I personally think beef stock tastes better. You could also use fish stock for seafood dishes. Cover for 12-15 minutes. Stir to make sure all the rice is absorbing liquid and not sticking to the bottom of the pan. Add more stock if neccessary. At this point I usually add a 1/2 stick of butter. Dont tell any full blooded Italians about the butter or they will think your crazy. Continue to stir/add liquid/stir/add liquid until the rice is is cooked al dente. Dont over cook it and make it mushy. If you want to get fancy you can spoon it and slightly press into a small bowl or ramekin (spray with Pam first) and then serve it up like they do in the restaurants. I have also added smoked duck and served it as a main course. Its a timing thing but its not that complicated. Be sure to drink lots of wine, and enjoy! :flowered:

[silver slayer]

its that time of year again. had some over a backstrap saturday and with some suasage and eggs on sunday. I canned some last year and plan on doing it again this year it was nice eating them in the spring and summer.

[Buglmn]

It may sound wierd, but a few years ago, while elk hunting, we picked a pile of them. We usually saute them in with butter, along with the coral mushrooms. Well, I mixed up some pancake mix with a beer, and deep fried them. Best mushrooms I have eaten. The pancake mix was the Krusteez. I've used it with fried trout also.

[freeflyinmane]

Slice the larger ones, dip em in egg, roll in flour, salt & pepper them and fry in crisco, butter, or bacon grease. Shaggy Manes are great that way too.

[scubadad]

Picked about 5 pounds on the coast this weekend. Sauted with white onion, garlic, and white wine over new york steak Sunday. Monday burgers with sauted chantrelles and muenster cheese. Tuesday, creamed chantrelles over roast grouse.

[ambush 1]

I like the ones that my buddy picks for me :meme:

[Thissell]

Sauteed in butter with onions and fresh elk heart! Oh, don't forget the balck pepper.

[the flyman]

Loveseafood,
you are my type of "Chef",
simple and wonderful, I'll give it a try1

This is my first season collecting and cooking chanterells, I've got a lot to learn!

Thanks

[williesfish]

They are so good with just about anything. Fresh garlic, onion and butter ,sauteed and smothered over a perfectly cooked filet mignon. UMM GOOD!

[Reel Obsession]

Cream of mushroom soup!

http://www.ifish.net/gallery/data/500/308679_306019302743068_100000050034018_1277828_144 684850_n.jpg (http://www.ifish.net/gallery/showphoto.php/photo/164141)