Chanterelle Foraging Tips & Tricks (PNW mushrooms)

[@ericv00]

8:34 Dude, that is a gorgeous specimen.

[@FootstepsandForaging]

@@ericv00 thanks, dude. The mushroom is handsome as well 🤣

[@vicentcampsvilallonga]

Hello again, I see that we continue collecting chanterelles. As always, spectacular mushrooms. On my island we eat them in many ways, but the simplest way is with half a kilogram of shredded chanterelles, we sauté a couple of cloves of garlic in olive oil and when it is fried enough, we make a couple of level tablespoons of grated bread that has garlic. and parsley we stir it for 5 minutes and serve as an accompaniment to meat either alone or with bread.

[@FootstepsandForaging]

@@vicentcampsvilallonga woah dude, these recipe suggestions sound delicious! Keep em coming!

[@maxodgaard1335]

If you want to make sure not to be able to taste a chanterelle, just cook it with garlic. Only use salt and butter, every chef will tell you that

[@FootstepsandForaging]

@maxodgaard1335 a little garlic is fine. Just don't drown it. The same principles can also be said regarding salt and butter. This goes for all gourmet mushrooms.

[@maxodgaard1335]

@@FootstepsandForaging Yes it's fine if you like the taste of garlic, instead of the very mild delicate taste of chanterelle!

[@vicentcampsvilallonga]

It's not about adding lots of garlic. If with a couple of well-fried cloves, the flavor softens. There are no gourmet mushrooms, they are just mushrooms and depending on where you are from, you will like some more than others, that depends on the diner, not the chef. Butter can also cover up the flavor of the product, it is a matter of culture.

[@furriass3978]

Do you think it’s too late to pick now in early/mid November

[@FootstepsandForaging]

It's pretty late, but I'm sure there are still tons of chanterelles in some spots. But not for long, and the ones you find might be quite soggy by now.

[@vicentcampsvilallonga]

The breadcrumbs are made with hard, golden bread that has been baked in the oven and when it is very dry, it is scratched with a coffee grinder or food processor, making it very fine, then finely chopped dried parsley is added.

[@FootstepsandForaging]

@@vicentcampsvilallonga sounds tasty! We recently baked our first chanterelle galette with onion and apple and chevre, plus we always love a good soup or quiche

[@AmandaGatesHome]

I live outside Nashville TN. Do these types of mushrooms grow everywhere? And I'm curious, fruit and vegetables have to be harvested at certain times - radishes for example get rubbery if they stay in the ground too long. How do you know if a mushroom is ready for harvest?

[@FootstepsandForaging]

@@AmandaGatesHome chanterelles absolutely grow in TN and southern Appalachia, although I've never foraged them there myself. If you see one fruiting out of the ground, it's ready to pluck. Smaller chanterelles (buttons) usually have better texture. This is true for almost all wild mushrooms. If it feels elastic and rubbery or slimy when you pluck or try to cut, you should try drying them out a little bit (like in the video) before processing.

[@AmandaGatesHome]

@@FootstepsandForaging Awesome thanks for the tips!

[@FootstepsandForaging]

@@AmandaGatesHome happily! Check out iNaturalist to get started. Good luck