Forgot to alert y'all

15 November 2020, 06:47 PM

Chanterelles are back at Costco for the holidays.

They are fabulous.....I made them Lithuanian style. Clean the shrooms and cut into bite size pieces. Dice some onions. Saute onions and mushrooms in a neutral oil like canola. When the mush and onions are cooked (not browned, just 'done'), stir in a generous spoonful (or two) of sour cream, to taste.

Lithuanian nirvana. Serve as a side with some potatoes, or over some kind beef or over chicken. Can be served warm, room temp, or cold.

Can also be prepared with regular cultivated mushrooms.

Adding fresh chopped dill is also nice.

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We are all visitors to this time, this place. We are just passing through. Our purpose here is to observe, to learn, to grow, to love… and then we return home. - Australian Aboriginal proverb

Bazootiehead-in-training

15 November 2020, 08:08 PM

Steve Miller

15 November 2020, 08:25 PM

Piano*Dad

One summer when the family was traveling in Germany my eldest, who was in a vegetarian phase, nearly lived on "Pfifferling." Fried, roasted, goulash, you name it.

15 November 2020, 08:59 PM

Mary Anna

Gawd, that sounds wonderful.

The CSA put regular mushrooms in my bag last week, so if we decide not to brave leaving the house while the virus rages through Oklahoma, I'll be able to cook some Lithuanian-style if they are so good as to give me more this week.

15 November 2020, 09:00 PM

Mary Anna

And I have dill in the garden!

15 November 2020, 09:12 PM

wtg

Here's a recipe in Lithuanian; you can just use it for the pictures. Proportions are kind of "to taste".

http://www.ciliukas.lt/pirmosi...eruskos-su-bulvemis/

A lot of the recipes for this method of preparation call for a tablespoon or two of flour. I never use it. And some call for diced bacon cooked first to render the fat (skip the canola) and crisp up before you toss in the onion and shrooms. That is really good also.

Full fat sour cream is the best, though....None of that light stuff....I use Daisy.

quote:
"Pfifferling."

We call them voveraites or voveruškos. "Squirrel mushrooms". I have no idea why. Maybe squirrels like them...

16 November 2020, 08:51 AM

Mary Anna

The pictures are helpful. The Lithuanian is...cool to look at.

In that picture of the onions, am I looking at white and red onions? Or is it white onions and shallots?

I've never cooked with shallots, but I've got some coming up in the garden right now!

16 November 2020, 09:12 AM

wtg

You have a sharp eye!

Their recipe calls for washing and dicing the chanterelles, and then simmering them in some salted water with a few sprigs of dill for 5 to 7 minutes. What you're seeing in that photo with two piles of ingredients is a pile of diced onions, and a pile of the chanterelles after they've been simmered.

I've never done the separate simmer step. Like any mushroom, chanterelles have quite a bit of water that they release when they're cooking. I just cook the chanterelles in a skillet with the onions, let them release their juices and then let those reduce a little to concentrate the mushroom flavor.

I think shallots would work wonderfully; they're one of my favorites in the onion family. I've never grown them but have put them on my list to try next year! Don't know why I never thought of them....

05 November 2021, 09:36 PM

Mary Anna

Costco has chanterelles!

Just bought some!

05 November 2021, 10:26 PM

RealPlayer

We have some! Must figure out what to do with them. I’ll look at y’all’s suggestions.

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“It's hard to win an argument with a smart person. It's damn near impossible to win an argument with a stupid person." -- Bill Murray

06 November 2021, 09:08 AM

wtg

A guide to chanterelles, including some recipes:

https://www.mssf.org/cookbook/chanterelle.html

Just recipes:

https://www.allrecipes.com/rec...shrooms/chanterelle/