I was told that chanterelles have a lot of moisture and can get quite mushy if prepared improperly. I didn't want to waste my harvest so I looked up the proper way to cook them on youtube. The only change I made is I didn't add butter. I didn't have any. In addition, I find it humorous that so many foragers rave about how good something is and then they tell you to fry it in butter or bacon grease (think Euell Gibbons). I appreciate there knowledge, but I have to say that practically anything would taste good if it was fried in butter or bacon grease. Anyway, here is the video. Mine came out alright, but most of them were smooth chanterelles which are not known for being as good as golden chanterelles.
*Note: It is your responsibility to correctly identify any fungi that you plan on eating. Consult a local expert and/or an accurate field guide. Do not eat any wild fungus unless you are 100% sure of its identity.
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