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It's time for Chanterelle's!

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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-16-09 01:29 PM
Original message
It's time for Chanterelle's!
I have a great connection for Chanterelles. They're still pricy but half what I'd pay in the Grocer. I dropped in today and they were there in all their glory for $7.00 a pound. Yes it's still expensive but for the first crop how could I not do it. So for our first Chanterelles of the fall I'm doing a simple chicken and chanterelle in wine. By the weekend I'll be getting another batch and gearing up for Chanterelle soup, Chanterelles with eggs, and even a chanterelle zuchinni and crab pasta (made with Dreamfields of course so I can have some).


http://www.marxfoods.com/about/Chanterelle-Mushroom-Rec...

God I love the PNW at this time of year. She also had the most amazing looking yellow tomatoes but I have a bountiful tomato harvest myself so didn't get any.
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wakemeupwhenitsover Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-16-09 01:36 PM
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1. DH picks them on his elusive hunting trips.
The deer are safe from him, but chanterelles are easy targets. :rofl:

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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-16-09 10:10 PM
Response to Original message
2. Well I did Chicken with Chanterelles
Edited on Wed Sep-16-09 10:11 PM by The empressof all
I made a wine, broth and butter reduction for the sauce and hit it with the juice of a fresh lemon. I served it with rice cooked with two roasted tomatoes from the garden and topped it with a cup of Parm and some fresh Basil. The SO was very happy and so was I especially cause I finished off the bottle of pinot gris. Back to the diet tomorrow! Although I did promise some Chanterelles and steak over the weekend. I think there is a great cab with my name on it in the rack.
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-01-09 02:56 PM
Response to Original message
3. Just bought another two pounds
Edited on Thu Oct-01-09 02:57 PM by The empressof all
I'm making a Chanterelle torte. My plan is to layer sauteed chanterelles in phylo with a Shallot infused white sauce and Parm. (maybe Swiss-I haven't decided) This is all about the mushrooms though not the cheese.

Sadness-The price went up to 7.99 a pound.
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