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!

Chanterelle mushrooms are a great foundation for a cream sauce to go with steak.

They are common here in the PNW and a very tasty mushroom.

Love kumquats.

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

In tea with honey.

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.

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.

Chantrelles I enjoy sautéing with butter, garlic or shallots and parsley. Ive used them for making dressing during thanksgiving.

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.

quote:

Originally posted by Bassamatic:
I'll be looking for them this spring.

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.

Remember that ALL mushrooms are edible.

Once.

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.

The pfifferling in cream sauce is absolutely delicious by itself, throw a great schnitzel next to it and I’m in heaven.

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...

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!

Ahhhhhh grilled hen o' the woods.