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Forgot to alert y'all
15 November 2020, 06:47 PM
wtgForgot to alert y'all
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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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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Life is short. Play with your dog.
15 November 2020, 08:25 PM
Piano*DadOne 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 AnnaGawd, 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 AnnaAnd I have dill in the garden!
15 November 2020, 09:12 PM
wtgHere'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...
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
16 November 2020, 08:51 AM
Mary AnnaThe 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
wtgYou 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....
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
05 November 2021, 09:36 PM
Mary AnnaCostco has chanterelles!
Just bought some!
05 November 2021, 10:26 PM
RealPlayerWe 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
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
