it rains. abundance
bursts forth from decay and death
like golden sunlight.
Recipes abound on the internet
Finally, watch out for 'gluttony and greed' in particular when you find masses of mushrooms. I totally believe that if you find too much you are obliged to spread the mushroom love and the universe will continue to provide, if not, the forest will find other friends. Here's a humorous post from a guy describing his battle with the "Seven deadly sins of mushroom hunting"
hungerandthirstforlife.blogspot.com/2011/08/stalking-boletus-edulis-or-how.html
bursts forth from decay and death
like golden sunlight.
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"chanterelles are like the golden sunlight dappling in the woods"
|
Fricassee of Chanterelles
6 tablespoons (3/4 stick) unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped (about 1 cup)
Kosher salt, freshly ground pepper
3 garlic cloves, finely chopped
1/4 cup dry white wine
1 pound chanterelles, brushed clean (halved if large). (or more! and leaving them whole is fun)
1/2 cup heavy cream
Pinch of freshly grated nutmeg
1 teaspoon fresh oregano plus more for garnish
Fresh lemon juice
1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes
Preparation
Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.
http://www.bonappetit.com/recipes/2011/09/fricassee-of-chanterelles#ixzz2ZjJoMxP9
I learned from chef Mike Bowers, you can also fry it in hot oil, quickly, add some onion or shallot. It will store well this way and you get the essence of the chanterelle taste, 'preserving its integrity.'
2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped (about 1 cup)
Kosher salt, freshly ground pepper
3 garlic cloves, finely chopped
1/4 cup dry white wine
1 pound chanterelles, brushed clean (halved if large). (or more! and leaving them whole is fun)
1/2 cup heavy cream
Pinch of freshly grated nutmeg
1 teaspoon fresh oregano plus more for garnish
Fresh lemon juice
1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes
Preparation
Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.
http://www.bonappetit.com/recipes/2011/09/fricassee-of-chanterelles#ixzz2ZjJoMxP9
I learned from chef Mike Bowers, you can also fry it in hot oil, quickly, add some onion or shallot. It will store well this way and you get the essence of the chanterelle taste, 'preserving its integrity.'
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| Bowl by Willi Singleton |
.jpg) |
| Chicken of the Woods. In the forest "it is magic essence popping up in real time" |
Laetiporus cinnanntus - white underbelly, less common, this
is what is pictured
Laetiporus sulphureus - yellow underbelly
Don't eat too many at once as it may cause stomach upset for
some folks
Recipes abound on the internet
"Chicken Soup" for the Soul! (don't recommend as leftovers)
lots of butter, fry in chopped onions
1/4 c or so of white whine, cook for several minutes to condense (we have been finding that wine
really helps these two types of mushrooms, don't leave it out)
for the chicken of the woods mushroom: cut out the thicker stalk and discard. chop the
more tender parts into thin slices, saute for 10 minutes or so
add garlic and saute for a minute or two
add about 4 cups chicken or vegetable stock
add kale, parsley
cook for about 15 minutes
serve over rice noodles or some kind of noodle
hungerandthirstforlife.blogspot.com/2011/08/stalking-boletus-edulis-or-how.html
