Chanterelle Mushroom Recipes?

TheFuzzy · **Posted:** Tue Nov 05, 2013 8:08 pm

Alina,

Cool! I'm going to try a Hungarian mushroom recipe from Claudia Roden; will report back.

TheFuzzy · **Posted:** Wed Nov 06, 2013 8:39 pm

So, 30 min before I got to the store, some chef bought every fancy mushroom they had in stock. So, no chanterelles for me. :cry:

Amy · **Posted:** Wed Nov 06, 2013 9:32 pm

Oh man, that sucks. Are they getting any more?

Amy

TheFuzzy · **Posted:** Thu Nov 07, 2013 12:10 am

They don't know.

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

Carpe cantharellus formosus.

wino · **Posted:** Thu Nov 07, 2013 9:52 am

Shirley there's one more store with Cantharellus cibarius
For there not to be would certainly be quite curious :!:

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Just finished the last of the risotto. I am wanting wild mushroom everything at the moment, any ideas for fresh porcinis before they disappear?

Mary

Amy · **Posted:** Thu Nov 07, 2013 10:45 am

Dry them. Slice them, put them on a rack in your oven with the fan on and the door slightly ajar overnight. Porcinis are one of those mushrooms that I think is better dried then rehydrated.

Amy

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Really? I love fresh ones. I had some grilled when I was in Florence last summer. I really love the consistency, although the dried ones have more of a flavor punch, I will give you that.

Mary

Amy · **Posted:** Thu Nov 07, 2013 11:35 am

It's because of the flavor punch I say that.

Amy

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