Pickled, Popped, and Frozen: Recipes For Chanterelles

Pickled, Popped, and Frozen: Recipes For Chanterelles

Emily Han
Feb 1, 2011

Winter foraging has been good to us this year and we've been blessed with pounds and pounds of chanterelle mushrooms! Most of the time we simply sauté the mushrooms in butter to preserve their delicate flavor but we must admit we're getting antsy for new recipes, or at least some ways to preserve our bounty. Here are a few interesting ones we've found; do you have any other suggestions?

Roasted: In the Santa Monica Farmers' Market Cookbook, Amelia Saltsman introduces us to "Chanterelle Popcorn" – chanterelles roasted until crisp and liberally salted. Recipe at CHOW.

Pickled: Pickling strikes us as overwhelming for the delicate flavor of chanterelles, but it might be the way to go if we can't eat them all fresh. Recipes at Saveur and Chez Pim.

Baked in a tart: Sunset pairs chanterelles with leeks for a savory tart, while Jamie Oliver's version includes duck.

Frozen: Chanterelles may be sautéed and then frozen or frozen whole. Instructions at Backwoods Home.

How do you like to cook chanterelles? Have you ever preserved them by drying, pickling, or freezing?

Related: Quick Pasta Recipe: Orecchiete with Chanterelle Mushrooms, Sage, Walnuts, and Brown Butter

(Image: Gregory Han)

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