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Fri May 03, 2013 2:17 pmForum Host
This bright yellow to orange mushroom has a convex to funnel-shaped cap 3/8 to 6 inches across with a wavy margin. The mushroom may be odorless, or smell like apricots.
Blunt-edged, thick, forked (dividing) yellow to orange gills under the cap run down the stalk a short distance. The spore print is pale yellow to creamy.
The yellow to orange solid stalk is 1to 3 inches long, 1/4 to 1 inch thick, white inside.
Chanterelles are associated with either conifers or hardwood trees, depending on species. They are often found with oaks in California and Texas. In Scotland, chanterelles grow in mixed forests of silver birch and Scots pine, especially when the forest has plenty of moist, mossy undergrowth. In Fife they are common under beech. They are usually (but not always) found in the same places as wild blueberries. In Spain they associate with sweet chestnut. A walk in the woods after rain should prove fruitful from late July through the Autumn.
Chanterelles in general go well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sauteed, or used as filling for stuffed crêpes. Of course these are just examples; chanterelles are versatile and can be added as an ingredient to most dishes.
In European cuisine, chanterelles are often served with venison. A traditional method of preparing these mushrooms is sauteed and then used to make scrambled eggs.
Many mushroom enthusiasts just like chanterelles sauteed in butter, with a pinch of salt, a clove of fresh crushed garlic and some whipping cream. This recipe is said to bring out the subtle flavor of the chanterelle without masking it with other aromas. This recipe has the added benefit of retaining flavor even after being stored frozen.
It is a feature of Viennese cuisine.
Here are some recipes:
White Asparagus With Chanterelles
Leek and Chanterelle Tart
Pork Medallions With Chanterelles
Chanterelle Mushroom Tartlets
Chicken & Chanterelle Phyllo Cups
Chanterelles With Cream Atop Goat Cheese Crostinis
I used to live in Big Sur, California and we would find these delights under the oak trees after a rain. Heaven!
Have you ever tried them? Do you have a recipe to share?
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