Our Swiss neighbour & friend brought us some mushrooms he picked in the woods.
he is a real mountain man...
the boys totally admire him & he is so good to all of us.
taught us a thing or two about it
pine
chantrelle
oh that unique pine mushroom scent
trying out different ideas for mushroom meals like layering into scalloped potatoes...with onions, pour over some broth & milk, bake 1 hr plus at 350
any other recipe/ideas please pass on as i need to use these up asap & have quite a few
stocking up on stock
dog food leftover everything all the time
We collect pounds and pounds of chantrelles every year. I've found the best way to store them is to cook them down with butter and garlic until you are sure they are cooked all the way through. Then wrap in wax paper or jars and put in the freezer. We add ours to soups and pasta sauces all winter long and the taste is amazing.
ReplyDeleteYou can do the same with almost any kind of mushroom. Also, some are great for drying, but not chantrelles. They don't hold up very well that way.
Enjoy!
We've been collecting heaps and heaps of chanterelles this year. One recipe we found that we liked and have remade many times was a velouté found here: http://honest-food.net/2009/08/31/chanterelles-and-the-sexiest-soup-ever
ReplyDeleteMaybe it's a bit longer to make than most soups, but it's delicious!
Vesla- that is basically what our Swiss friend said to do, cook up w onions & freeze. Good to hear it does work well this way, I will do this!
ReplyDeleteJodi- I am totally making that soup, I just bought brandy for and elderberry concoction so perfect. I really love mushroom soup. Merci!