Easy 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.

Chanterelles are best when shown on their own, such as in a sauté or a ragout, or as an accompaniment to main dishes like salmon or wild boar. Their firm texture and strong earthiness go well with herbs like sage, rosemary, tarragon, and thyme.

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.

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.

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.

The fruiting season of chanterelles begins in May and continues through October. Early fall is a good time to search because heavy undergrowth and insect pests are on the decline, and fallen leaves haven't hidden them yet.

The main reason for chanterelles' $224-per-pound price is that they're infamously difficult to cultivate. They mostly grow in the wild, meaning they must be foraged, and they require a period of heavy rainfall in a coniferous forest, followed by several days of continuous heat and high humidity.

Jack O'Lantern mushrooms also known as foxfire mushrooms or Omphalotus species, are a poisonous mushroom commonly confused with edible chanterelles.

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.

What is the difference between a chanterelle and a 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).

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.

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.

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.

Though not as common as some other mushroom varieties, dried and fresh chanterelle mushrooms can likely be found at many specialty stores, online retailers, and farmers' markets in your area. You can enjoy them raw or cooked, though most people prefer the flavor and texture of cooked chanterelle mushrooms.

Don't know what to do with these wild " chantrelle " mushrooms? Serve chanterelle mushrooms as a stellar side dish or as a main dish served over toast or pasta or as a garnish for steak, chicken, or omelets.

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.

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.