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.

Fall and winter is the most productive season for chanterelles, but they can appear through the spring and even in the summer in areas of coastal fog drip. Early rains can stimulate the mushroom mycelia to form numerous primordia, knots of tissue representing chanterelles in miniature.

However, it's important to keep in mind that Chanterelle mushrooms are delicate and can become tough if overcooked.

If you're specifically worried about the *quantity* that you eat: Particularly with chanterelles, they contain a toxin called gyromitrin when raw. Consuming large amounts of raw chanterelles can lead to vomiting and headaches. However, cooking these mushrooms destroys the toxin, so they're safe when cooked.

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.

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.

Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated.

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.

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.

What is the difference between chanterelle and false chanterelle? ›

Chanterelles have forked ridges (not true gills) that are light in color and kind of rubbery to the touch. False Chanterelles have forked orange gills that can be separated (they move when stroked and are deeper than those of true Chanterelles).

Chanterelles thrive in older forests or areas heavily populated with coniferous trees after a rainfall. Look for other related species of flora for telltale signs of a chanterelle environment, such as fern groves or decaying logs and stumps.

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.

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.

One of the best ways to cook them is to slice and sauté them in butter. Cream or half and half and chicken broth are good additions. Chanterelles bake well and retain their flavor after long cooking. Eggs, chicken, pork, and veal harmonize beautifully with them.

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.