Friday, October 14, 2005
My dad's sun-dried chanterelles
Drying in the sun of the Cote D'Azur...
Chanterelles are one of those autumn goods you never have enough of. They're golden and ebony delicate mushrooms with a great perfume.
Last tuesday, my dad went in the arrière pay
s and picked a lot of mushrooms : sanguins
The sanguins are very good pickled and then stored, covered with oil, in a airtight jar for at least 3 weeks. Concerning the chanterelles, you can either freeze them or as my dad, dry them. I admit it takes a long time to sundry them, but frankly you've got nothing to do bar puting all the beautiful mushrooms on a double layer of brown paper.Sun-dried chanterelles
Place the chanterelles (no need to brush them as when they'll dry, the earth will fall off them) on a double layer of brown paper.
And place all that in the sun every morning : they'll dry in 2-3 days.
If you haven't got time or sun : turn on your oven to the lowest temperature and dry the chanterelles -placed in a baking tray- for a night. The next morning your chanterelles will be nicely dried and concentrated in flavour and you kitchen will smell like a mountain cottage.
The sun-dried chanterelles waiting in their jar to be eaten...
Labels: garden and campagne, jams and preserves
Mona said something sweet:
Mmmmm, j'adore les chanterelles!!
Et tes fotos sont superbes!
- 14 October, 2005 18:36
keiko said something sweet:
Hi Fanny - we enjoyed so many wild mushrooms in France, it's very difficult to get them here in the UK... your father must be a great cook too, the chanterelles look absolutely gorgeous.
- 17 October, 2005 06:26
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