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Originally Posted by MarkFromSea  Chanterelle mushrooms are one of the most common, most sought after, edible Fall mushrooms in the Pacific North West. It's a bright yellow, colorful in cooking dishes and doesn't require excessive cooking. Morel mushrooms, a Spring variety, requires thorough cooking due to a slight toxicity that is easily cooked off. Chanterelles have a mild flavor and are firm. When plentiful for picking, I love to over indulge in them... there's no scrimping due to cost per pound at the grocery store! LOL https://en.wikipedia.org/wiki/Chanterelle
Near any meal recipe can include chanterelles, omelettes, sandwiches, salads, pastas, meats.... My only recommendation is to at least cook them, a light saute' in butter, before adding to a dish that isn't going to be cooked as a whole. Chanterelle Recipes | Epicurious.com Attachment 410000 Attachment 410001 Attachment 410002 Attachment 410003 |
Thanks for answering and the mushroom lesson! I did not have knowledge about Chanterelles and apparently they do not grow in Kentucky. I believe we have Morels. As children, we are warned to stay away from wild mushrooms, unless we have knowledge, so the only mushrooms we consume are from Kroger's.
I imagine your dishes with mushrooms are wonderful.