Fried Chanterelle Mushrooms And Potatoes Recipe (2024)

FAQs

Do you eat the stems of chanterelle mushrooms? ›

They're prized for their delicate flavor. Both the stems and caps are edible. Nutritionally, chanterelle mushrooms are high in fiber, and contain vitamin B and D–and some trace minerals, as well.

Clean chanterelles require just a little brushing, but from some habitats they're dirty and must be washed. Forget all that nonsense about never washing mushrooms because the flavor will wash away.

The ideal season for foraging chanterelles is from late spring to early autumn, depending on the region's climate. They flourish best after rainfall when the ground is moist and the temperatures are mild. While searching for chanterelles, it's essential to be cautious and ensure that you're picking the right mushroom.

However, it's important to keep in mind that Chanterelle mushrooms are delicate and can become tough if overcooked. One of the best ways to cook Chanterelle mushrooms is to sauté them with garlic and butter. Start by heating a large skillet over medium-high heat and adding a tablespoon of butter.

Some people may also be allergic to certain types of mushrooms, including chanterelle mushrooms (24). If you experience any adverse side effects after eating chanterelle mushrooms, such as hives, itching, or digestive issues, stop eating right away and consult your doctor or an emergency hotline.

Make sure to leave a few mushrooms, or fruiting bodies, here and there in your patch. As they mature and go through their natural cycle, they will release spores that propagate the area. When harvesting, it doesn't matter if you cut the mushroom at the stem or pull the whole mushroom and trim the bottom.

If you want to store mushrooms, keep them in the refrigerator in a paper—not plastic—bag. Chanterelles store longer than most mushrooms—up to ten days. Or, you can give them a quick saute in butter until they release their moisture and freeze them for up to a year.

Refrigerate: You can store raw chanterelles in the refrigerator. Places the mushrooms in a paper bag or in a bowl loosely covered with a paper towel to let them breathe. They will last up to ten days in the refrigerator. If the chanterelles turn slimy, discard them.

You pan-fry them in a dry skillet for a bit before introducing butter, along with garlic if you wish, to finish the mushrooms and provide a soft, velvety mouthfeel with just a bit of crunch around the edges. Eat the chanterelles by themselves, in an omelet, or just spooned over a good steak.

In California, autumn is the ideal season for mushroom hunting. Some of the most sought-after mushrooms, like chanterelles, porcini, and candy caps, are available from September through November.

Where is the best place to pick chanterelles? ›

Like most mushrooms, chanterelles tend to avoid areas that are either too dry or too bright, opting instead for moister, canopied forests that provide nice, filtered light and shade for fungus to thrive. Chanterelles thrive in older forests or areas heavily populated with coniferous trees after a rainfall.

Because of this soil structure, a heavy rain will push up tiny sand particles into the ridges, or “false gills” of the mushroom so they almost always need to be washed well with water. If you only have a handful of chanterelles, you can rinse under very low running water in the sink.

When chanterelles are available, eating them fresh is best. You can have them raw, but I advise cooking them, and I advise cooking them in the simplest way possible that will retain the most of their natural flavour. Start by sautéing a small amount of shallots or garlic in extra virgin olive oil or butter.

Incidentally, experts recommend eating no more than about 250 grams of chanterelles per week for another reason. Chanterelles contain polysaccharide, a difficult-to-digest carbohydrate which can irritate sensitive stomachs and intestines.

You pan-fry them in a dry skillet for a bit before introducing butter, along with garlic if you wish, to finish the mushrooms and provide a soft, velvety mouthfeel with just a bit of crunch around the edges. Eat the chanterelles by themselves, in an omelet, or just spooned over a good steak.