I’ve had an abundance of chanterelles recently and decided to share what I’ve been doing with them.
Cooking chanterelles is easy, I start by tearing them into evenly sized strips (they’re stringy like chicken) and throwing them in a saucepan by themselves to boil off all the water. (Adding a bit of water at the start to cover the bottom of the pan lets you start it on high heat without burning them)
While the water boils off I start making Mexican yellow rice to serve on the side. I don’t have fancy ingredients like saffron but turmeric, cumin, garlic, oregano, and a chicken stock cube gets the job done for me.
When the chanterelles are ready I add a bit of oil with onions and poblano peppers cut into strips, and season with cayenne pepper, cumin, garlic, and paprika (salt and pepper to taste). Cook that on high heat and stir until the texture of the veggies is just right. I stop stirring and let it burn a little while melting some cheese on top at the end.
And here is the result:
You can get some tortillas or just eat it as-is, it’s delicious either way. Goes well with salsa or hot sauce. I’ve made this probably 5 or 6 times in the past month because I keep finding more chanterelles and I will never get bored of it.
Still would love to hear some more ideas on how to cook chanterelles, because I will probably find even more soon lol.
Maybe some ‘authentic’ ramen next?
Yours looks delicious btw!
oh my goodness this looks incredible!! I’ve never added mushrooms to ramen before - how did it taste?
Oh, it was delicious! I’m think I sautéed the mushrooms and onions before throwing them in. I was just experimenting around though, and it might be best to look up a recipe if you decide to try it 👍
That looks amazing. Are those spindly white mushrooms enoki or something you foraged?
Oh, no I’m not that fancy, those are just onions! (I had to look up what enoki was just now)
Ingredients was something like:
bone broth Chanterelles onions sprouts noodles egg
there may have been other stuff but I really can’t remember, that was two summers ago on a whim :)
So I found a recipe in English, that’s how we eat them in Austria :-) It’s my favorite food!
https://www.vienna-sunday.kitchen/chanterelle-mushroom-goulash/
Knedl! My wife’s family is from Austria, that’s one of my favorite dishes they prepare! They make a killer apfelstrudel too.
That sounds lush, thanks for sharing.
In Sweden they’re often pickled, and taste really nice that way!
Quick recipe here: https://www.swedishfood.com/swedish-food-recipes-side-dishes/373-pickled-chanterelle-mushrooms-syltade-kantareller
Thank you! I’m saving this for later.
Looks damn good. I don’t have a pic but a chanterelle and apple gravy with some nice roasted pork is very good as well.
I wish I could learn mushroom recognition. This is so cool and it comes with tasty consequences. I will one day but for now, I’ll keep focusing on trees which as the big advantages to allow foraging the heart of busy cities.
Me too! Although I have a tiny bit of experience with some easy foraging in Sweden. Chanterelles are a great starting point! They look distinctive, and pretty mich the only thing to confuse them with are “false chanterelles” which taste boring but aren’t toxic.
Although, please fact check anything someone (like me) on the internet tells you about mushrooms before foraging and eating anything!
In North America it’s possible to mistake the poisonous eastern jack-o’lantern mushroom for chanterelles because their gills are small. Fresh eastern jack-o’lantern gills glow green in the dark though, so as long as you know that fact it’s pretty easy to tell them apart.
Jack-o’-lanterns are only in Eastern North America as well so you don’t really need to worry about them if you’re west of the Rockies.
I know mushrooms really well but I actually really struggle with trees which is unfortunate given how often you need to look for specific trees to find certain mushrooms.
My mouth is literally watering right now!! This sounds so delicious. Due to dietary restrictions I eat a lot of chicken but I don’t really like it as a meat - I’m wondering what recipes could use mushrooms instead now…
