foodbeam has moved here - Go to www.foodbeam.com !

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 pays and picked a lot of mushrooms : sanguins and chanterelles.
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.

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 

 Anonymous 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 

Post a Comment

Back to foodbeam