Pickled, Popped, and Frozen: Recipes For Chanterelles
Winter foraging has been good to us this year and we’ve been blessed with pounds and pounds of chanterelle mushrooms! Most of the time we simply sauté the mushrooms in butter to preserve their delicate flavor but we must admit we’re getting antsy for new recipes, or at least some ways to preserve our bounty. Here are a few interesting ones we’ve found; do you have any other suggestions?
Frozen: Chanterelles may be sautéed and then frozen or frozen whole. Instructions at Backwoods Home.
How do you like to cook chanterelles? Have you ever preserved them by drying, pickling, or freezing?
(Image: Gregory Han)