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Baroque Bloke
Picture of Pipe Smoker
posted
Whole Foods has some uncommon mushrooms – hen of the woods, trumpet, king oyster, etc. Yesterday they had chanterelles – first time I’d seen those. Commonly eaten in France.

I sautéed them in butter for supper. Also had some blueberries and kumquats. Kumquats are small citrus fruits – the entire fruit is edible, including the peel. In fact, the slightly bitter peel is the star of the show.

Cheese and crackers later. A tasty supper!



Serious about crackers
 
Posts: 9754 | Location: San Diego | Registered: July 26, 2014Reply With QuoteReport This Post
Drill Here, Drill Now
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Chanterelle mushrooms are a great foundation for a cream sauce to go with steak.



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Posts: 24094 | Location: Northern Suburbs of Houston | Registered: November 14, 2005Reply With QuoteReport This Post
Mistake Not...
Picture of Loswsmith
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They are common here in the PNW and a very tasty mushroom.


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Posts: 2143 | Location: T-town in the 253 | Registered: January 16, 2013Reply With QuoteReport This Post
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Love kumquats.

Thinly sliced on toast or crackers with cheese, including cream cheese. Basically a substitute for marmalade.

In tea with honey.




"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy
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Posts: 13342 | Location: In the gilded cage | Registered: December 09, 2007Reply With QuoteReport This Post
Get my pies
outta the oven!

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They were a thing in Germany too as I recall along with white asparagus. I'd never seen either in my life until that point.

Pfifferlinge is the German name and they would come sauteed in a delicious cream sauce with a bread dumpling.



 
Posts: 35338 | Location: Pennsylvania | Registered: November 12, 2007Reply With QuoteReport This Post
Looking at life
thru a windshield
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One of my favorites, I have on occasion found them in stores here. My German wife was here in the states for awhile and she came out of the woods with a bucket with the biggest mushrooms you had ever seen. She was so excited like she had found gold. Look at all the pfifferlinge(Chantrelles) and what really excited her were how big they were.

Now I have picked and eaten mushrooms in Germany and I recognize Chantrelles but in Europe they are so much smaller and hard to find in quantity. I was skeptical because how big they were and started thinking hey these things might be poisonous here in the States. Well after researching and doing a small taste test we cooked them up and absolutely fantastic. I have pictures somewhere. I bet we had about $500 dollars worth.
 
Posts: 3966 | Location: FL, GA,HB, and all points beyond | Registered: February 10, 2010Reply With QuoteReport This Post
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Chantrelles I enjoy sautéing with butter, garlic or shallots and parsley. Ive used them for making dressing during thanksgiving.
 
Posts: 15302 | Location: Wine Country | Registered: September 20, 2000Reply With QuoteReport This Post
Happily Retired
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Hmm. We have those. I've seen them in the back of my property usually in the lower, damper areas around the wet/dry creek beds. They grow in the same area our morels grow. I'll be looking for them this spring. Smile



.....never marry a woman who is mean to your waitress.
 
Posts: 5213 | Location: Lake of the Ozarks, MO. | Registered: September 05, 2005Reply With QuoteReport This Post
Staring back
from the abyss
Picture of Gustofer
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quote:
Originally posted by Bassamatic:
I'll be looking for them this spring. Smile

Unlike morels, chanterelles are a late summer/fall crop. I've found a couple of good patches over the years that produce pretty well. We've got porcinis (King Bolete) around here as well that time of year. Good shroomin' in these parts.


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Posts: 21103 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
half-genius,
half-wit
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Remember that ALL mushrooms are edible.

Once.
 
Posts: 11536 | Location: UK, OR, ONT | Registered: July 10, 2003Reply With QuoteReport This Post
Happily Retired
Picture of Bassamatic
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quote:
Originally posted by Gustofer:

Unlike morels, chanterelles are a late summer/fall crop. I've found a couple of good patches over the years that produce pretty well. We've got porcinis (King Bolete) around here as well that time of year. Good shroomin' in these parts.


Thanks for the info. I'll be looking for them this fall.



.....never marry a woman who is mean to your waitress.
 
Posts: 5213 | Location: Lake of the Ozarks, MO. | Registered: September 05, 2005Reply With QuoteReport This Post
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The pfifferling in cream sauce is absolutely delicious by itself, throw a great schnitzel next to it and I’m in heaven.
 
Posts: 2372 | Location: Florida | Registered: March 01, 2012Reply With QuoteReport This Post
Thank you
Very little
Picture of HRK
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quote:
Originally posted by corsair:
Chantrelles I enjoy sautéing with butter, garlic or shallots and parsley. Ive used them for making dressing during thanksgiving.


Next time sprinkle in a bit of white pepper.. if you want a bit of omph to the dish...
 
Posts: 24798 | Location: Gunshine State | Registered: November 07, 2008Reply With QuoteReport This Post
Baroque Bloke
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quote:
Originally posted by HRK:
quote:
Originally posted by corsair:
Chantrelles I enjoy sautéing with butter, garlic or shallots and parsley. Ive used them for making dressing during thanksgiving.


Next time sprinkle in a bit of white pepper.. if you want a bit of omph to the dish...

I put black pepper and a bit of McCormick Curry Powder in mine (OP). I love McCormick Curry Powder!



Serious about crackers
 
Posts: 9754 | Location: San Diego | Registered: July 26, 2014Reply With QuoteReport This Post
thin skin can't win
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Ahhhhhh grilled hen o' the woods.



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Posts: 12903 | Location: Madison, MS | Registered: December 10, 2007Reply With QuoteReport This Post
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