Comments on: Chanterelle / Girolle Mushrooms

By: Kirby

Kirby — Thu, 21 May 2009 18:59:42 +0000

OMG i didn’t know santis sells chanterelles. there’s a nearby santis here in pasig. it’s in ortigas near astoria hotel but they don’t sell chantrelles only portabellos,criminis, and button mushrooms. which are common agaricus spp. where can you find this santis you’re talking about? :) thanks.

yeah i heard morels are really good! i told my mom to ship some dried morels here ^^ btw i love mushrooms! collect them, eat them and identify them. ^^

By: Alex

Alex — Sat, 11 Aug 2007 18:34:33 +0000

Sautee in high quality butter, one crushed small garlic clove, salt, pepper, a sprinking of white truffle oil.
Low-medium flame for 5-6 minutes; then add a splash of half and half or light cream (a splash – not a flood!!! just enough to cover the bottom of the pan).
High flame for about 1 – 2 minutes to reduce. A dash of turmeric can be added for color.
Garnish with a sprinking of chopped fresh parsley (not cilantro), fold one more time (I prefer to use a soft spatula, otherwise use a wooden spoon) and serve.

Rather than using prosciutto, which does not really cook well, you could use pancetta (not ‘bacon’), chop it, heat it up in the pan and cook the chantarelles in its fat, reducing the amount of butter accordingly.

The same mushroom preparation applies to “risotto con finferli”, except you do not add half and half.
You cook the rice in the mushroom mix, adding little extra butter, and chicken broth as needed.
Stirring (not frantically!!!) with a wooden spoon wil lhelp give the rice a “mantecato” texture.
Add high quality grated parmiggiano reggiano towards the end. Sprnkle with finely chopped fresh parsley.
Serve hot.

By: Jdawgg

Jdawgg — Wed, 01 Aug 2007 21:07:55 +0000

Hey Marketman,

Try adding it to a creamy risotto with prosciutto, then before serving add a drizzle of trouffle oil and voila !!!

By: Rowi

Rowi — Tue, 31 Jul 2007 13:26:49 +0000

Hi MM,
Pleasantly surprised to see your chantarelle photo. I just downloaded some photos of the first chantarelle finds taken last weekend. Our first mushroom forage at the outskirts of Stockholm for the early in the season rewarded us with almost 2kilos of chantarelles and a handful black trumpets (bonus). Though I’m partial to Cepes/Porcinis or Karl-Johan, I find such a joy to see the forest floor dotted with these apricot-coloured mushrooms. The colour is such an easy give away and therefore it’s so popular among mushroom-hunters.
I usually prepare chantarelles sauteed in butter with minced garlic, shallots, a dollop of cream, flat-leaved parsley, salt & pepper. On garlic-rubbed, olive oil/butter-fried baguette or sourdough slices, mums!

By: alicia

alicia — Tue, 31 Jul 2007 13:14:59 +0000

Wow! I wonder if they have any more? I have only found dried ones recently.. can’t wait to read about what you made.