A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

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Sautéed Chanterelles in Butter Recipe

By Tammy Kimbler


Ingredients:

2 lbs chanterelles, cleaned

4 tbs butter
1 garlic clove

1 small white onion

salt & pepper


Instructions:

Tear or cut the chanterelles into somewhat uniform pieces.  Melt butter in a sauté pan.  Mince garlic and onion, and sauté in the butter until soft.  Add the chanterelles and fry until tender and their liquid is rendered, about 5-10 minutes.  Season to taste with salt and pepper, and serve.

foraged chanterelle mushrooms
Sautéed Chanterelles in Butter Recipe
foraged chanterelle mushrooms
drying chanterelle mushrooms
dried chanterelle mushrooms
foraged chanterelle mushrooms
Lacarius mushrooms
foraged lobster mushrooms

Oven-Dried Chanterelles Recipe

By Tammy Kimbler


Ingredients:

1 lbs chanterelles, cleaned


Instructions:

Set your oven on the lowest temperature it will go.  Mine goes to 170 degrees.  Line a baking sheet with parchment paper.  Cut or tear your chanterelles in to uniform pieces.  Small ones can be left whole.  Set your cookie sheet on the top rack of the oven.  Leaving the door ajar, dry your mushrooms overnight.  Since they have no acid or salt to preserve them, the mushrooms must be totally crisp-dry (so they snap like a potato chip), not soft or pliable, in order to stop all bacterial action.  Once dry, store in sealed jars or plastic bags.  To rehydrate, soak in warm water.  Some people also like to make “mushroom powder” to use as a seasoning by processing the dried mushrooms in a clean coffee grinder.  Yum.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?