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Carpe diem

September 28, 2013

Field and forest

Sometimes you just have to enjoy the fruits of the day, and not preserve everything that comes your way.  Cream of chanterelle soup for dinner!

24 Comments leave one →
  1. September 28, 2013 3:35 pm

    I couldn’t imagine a more simple, satisfying & delicious dish to round off such a soggy day up here on the mountain, except perhaps the addition of a steamy loaf of home made bread for dipping 😉

  2. heidi permalink
    September 28, 2013 3:38 pm

    I agree, which is why I had Dutch apple pie for dinner!

  3. Rick permalink
    September 28, 2013 3:39 pm

    Just a quick question. Are you producing your own Chanterelles? If so, what is your method? And where do you buy your spawn? If not, what is your supplier’s method? I love mushrooms, and would like to start growing my own in the future.

    Thanks for all great posts, since I signed a few years back now.

  4. September 28, 2013 3:42 pm

    Oh, my…!

  5. September 28, 2013 3:44 pm

    I bought some at the farmers market this morning – I was so excited to see them. Sauteed in butter tonight, can’t wait.

  6. Carol permalink
    September 28, 2013 4:19 pm

    Do you ever preserve mushrooms? Can them?

    • September 28, 2013 5:36 pm

      Carol, I dehydrate some and sauté some in butter for freezing in half pint jars.

    • September 28, 2013 5:37 pm

      Same question here! My hubby wants to can and or vinegar pickle chanterelles but I’m Leary they will not have a good texture.

      • September 29, 2013 5:36 am

        Emily, I’ve had canned mushrooms and they were okay…never had pickled mushrooms, but it’s worth a try. I would try some and see if you like them before you commit your entire bounty to those methods, I prefer the texture of the frozen sauteed chanterelles the best, but if you’re against freezing them for some reason, probably the pressured canned mushrooms would be more similar to what is available in the store. Pickles to me most of the time all taste the same, and would mask the tremendous flavor that chanterelles have. I do freeze them in canning jars instead of freezer bags and they keep several years that way without any loss of flavor. I didn’t get any chanterelles last year and was glad that I had a stash in the freezer and some dried ones too.

  7. Bev permalink
    September 28, 2013 4:19 pm

    You brought back great memories of when I was a child. I spent many happy times at my Aunt and Uncle’s place. They foraged for the wonderful golden Chanterelle, too. Ctreamy fresh churned butter. A gourmet feast for the senses. Yum!

  8. September 28, 2013 4:45 pm

    We went into the mountains with a friend and found some! what fun!!

  9. September 28, 2013 8:41 pm

    Drooling here…..

  10. Chris permalink
    September 29, 2013 7:37 am

    Those are beautiful!

  11. September 29, 2013 2:47 pm

    Where do you find Chanterelles??

  12. September 29, 2013 8:40 pm

    Lucky you. We got some last year, as they had just recovered from the digging over of the wild boar (hogs) and guess what! They were back again this year, so no chanterelles again

  13. Ben permalink
    September 30, 2013 9:31 am

    Finally got out foraging on Saturday. Got soaked but found a ton of Chanterelles and some lobsters! I’m not the only one though, nearly all of the restaurants were already stocked to the gills when we called. Ended up doing a beer trade with one of the local breweries, not a bad deal!

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