Chantrelles picking, processing, recipes...

[Tips Up]

We started harvesting Chantrelles last year but still pretty new at it. It is a nice addition after a morning of hunting. Like pulling crab traps at the end of the day. LOL

Yesterday we found a few but looks like it may be just getting started after the recent rains. We are finding in areas of second growth with moss on the ground and not much salal. Areas near and above a creek seem good but that may be coincidence. I let them dry on a table with paper towel under them for a few hours so I could brush off the dirt then put in fridge covered in paper towel. I will cook up this batch tonight in a mushroom, bacon and chicken pasta.

I would like to harvest and store some for use over the rest of the year. My understanding is it is best to cook them in dry pan to get most of the moisture out then vacuum pack for future use.

Interested in and tips and tricks for finding, cleaning, cooking, storing...
Maybe can keep this thread going with reports. When they start showing up, when they peak and when it ends.

Thanks!

 

[JWS]

There was a chanterelle thread from last year that ‘nog started I think. Last year (for me anyway) was a banner year. For storage, I’ve just been pan frying as normal, and freezing on cookie sheets before bagging, just so they stay separated. Once frozen we usually just use those in sauces and soups where texture is less of a concern.

I haven’t bothered to look yet this year, but will start soon. I’m a bit of a greenhorn, but most of my spots from last year I revisited multiple times, so if you found some yesterday, maybe give it another look in a week or so to see if another flush has popped.

 

[CIVANO]

Cut them off at the base. Don't pull them up

 

[Tips Up]

Yes, we cut off at base.
Plan is to return the spot next weekend. With the rain and sun this week there should be more. We found a few good size but many smaller and new buttons that we did not harvest. I expect to see more next week. Hopefully some grouse to go with them.

 

[IronNoggin]

There was a chanterelle thread from last year that ‘nog started I think.

Post in thread 'Chanterelles'

Oct 9, 2024

Canning Chantrelle Mushrooms

Set up your processing station

Clean (Brush & Trim) all shrooms, then place in steamer

Gently steam with garlic and lemon juice in the water, and garlic sprinkled over-top. You just want them a tad more done than a simple blanch. Doing that ensures your shrinkage rate is kept to the minimum when canning

Place steamed shrooms into previously disinfected jars with 1 teaspoon each of Himalayan Pick Rock Salt and Apple Cider Vinegar for half pints – double for pints. I put 1 fresh garlic glove in each can. Top up to ¼” from rim with steamer water...

• IronNoggin

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[rockdog]

I had a peek yesterday in one of my lower island spots, but nothing yet.

 

[Tips Up]

I saw Iron Noggins canning thread. Any other storage tips?
I just want to vac pac and freeze. I have read to just fry them fresh in dry pan to get the initial moisture out then cool and freeze?
I read not to use oil or butter before storage.