Comments on: Yellow Chanterelles

By: Jennifer

Jennifer — Thu, 23 Oct 2008 15:22:58 +0000

Mushrooms on pizza is my favorite way to eat mushrooms, but I’ve never had a mushroom as classy as a chanterelle on my pizza. Very nice!

By: KimmyKokonut » Blog Archive » What’s in MY freezer?

KimmyKokonut » Blog Archive » What’s in MY freezer? — Thu, 23 Oct 2008 00:05:51 +0000

[...] Sauteed chanterelles [...]

By: kimmykokonut

kimmykokonut — Tue, 14 Oct 2008 03:28:50 +0000

Thanks Johnny for the helpful information. I couldn’t find a specific latin name for the chanterelle that grows out here. Originally from the East Coast, I assumed it was the same (or similar) species. I will update my blog to reflect the western species. Isn’t it amazing you can DNA test a mushroom? To rehydrate dried chanterelles, I pour hot water on them and let them steep a bit, but have only used them in pasta sauces or mushroom soups. I like the idea of grinding them to a powder. I’m currently dry sauteeing my chanterelles this year and freezing them, but when I run out of freezer space I plan to dehydrate. I agree, it does change texture. Nothing is like it fresh, eaten the day-of! Most of the chanterelles that I’ve been finding this fall have been in patches of 5-15. Thank you so much for sharing your expertise! I love learning more about this awesome mushroom.

By: Johnny G

Johnny G — Mon, 13 Oct 2008 20:05:04 +0000

What has been called Cantharellus Cibarius on the West Coast was discovered (DNA) to be a different species than the East Coast Cibarius. Our west coast species is now known as Cantherellus Formosus. Our west coast species does not have the ‘apricot’ fruity smell that is supposed to be a characteristic of the ease coast species. I’ve never smelled anything fruity in our species and I’ve never hunted them on the east coast to know. You wrote a good article though I’ve never had luck drying and then re-hydrating yellow chanterelles. They’re don’t seem to get any softer than shoe leather when rehydrated and cooked. I do dry them occasionally still but only to grind up into a powder for flavor or seasoning. The taste difference with white chanterlles is more in the texture department. They are denser/meatier. Though they can be found in great abundance at times (like all wild mushrooms), patches of them are not as abudant…they’re more solitary.