Got Chanterelles – What Now??

Now you’ve gotten some chanterelles, what are you going to do with them? Eat them of course! Down the road, I’ll be posting about about ways I preserve various mushrooms, but for now, here is one way I really like: Chanterelle duxelle,

Duxelle is a traditional French method for saving any wild mushroom. A duxelle is basically mushrooms sauteed in butter with onions, and then the whole lot is frozen. Works great, and I use it as a base for a wonderful, simple chanterelle sauce.
Look for the vodka at the end of the post!!!!

Chanterelle Duxelle (from Joe’s Book of Mushroom Cookery by Jack Czarnecki)

Saute 4 Tbs chopped onions in 4 Tbs melted butter until almost transparent. Add one cup chanterelles, ¼ cup dried apricots minced and a pinch of salt. Cook together 2 minutes. Perfect for wild game especially stuffing. May freeze for later use.

Chanterelle Sauce (adapted from Joe’s Book of Mushroom Cookery)

Make a batch of chanterelle duxelle.
In a sauce pan add the following to the duxelle
3 Tbs white vinegar
4 Tbs apricot liqueur (Southern Comfort?)
4 Tbs soy sauce
1 tsp salt (to taste)
3 Tbs sugar

After cooking it a while add some arrow root to thicken (corn starch is OK). Pour over wild game, expecially if it stuffed with Chanterelle duxelle.

Chanterelle Vodka
Pretty easy – 1 1/2 cups vodka in a wide mouth jar with 3 oz. fresh chanterelles. That’s the recipe I found and then modified for my style as follows:
Whitey’s version: Stuff a quart jar with chanterelles (especially the big old floppy topped ones; they stuff tighter), fill the jar with Stoly vodka. Let it sit in frig for a number of days until you remember it’s there. Strain off the vodka and keep in freeezer.
Right now I have a batch I strained and then started again with another batch of chanterelle and the same vodka. Kicks up several notches.

The drawback here is staying away from it. If you taste, you will drink. I’m going to try this batch as a wine substitute in a dish for getting all the alcohol soluble flavors out. I’ll let folks know how that turns out.
What do you do with the chanterelles from the first batch? Sautee and eat!!

 

 

 

 

3 thoughts on “Got Chanterelles – What Now??

  1. I found just about the same recipe for chantarelle voka in the back of the peterson field guide. However, if I may suggest, one can use a very inexpensive bottle of 100 proof vodka, (or moonshine), and when it is done add a touch of maple syrup to make it even more golden delicious. Add more maple syrup for a delightful apertiff / cordial that even your non mushroom loving friends may enjoy.

  2. Oooh, great idea. I have some maple syrup and will try!! I’ll also make another a batch with the cheapest 100 proof I can find and compare. BTW, some field guides should be read front to back it seems :-)

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