An alert for OC folks, Growers Direct has absolutely outstanding fresh chanterelles on sale at $9/lb. They are obviously minimally handled (not torn to pieces), are very fresh with no browning, and just flat rock.
Last night while the wife (she’s vegetarian so time to get the caveman on) was out of town I had a buddy over for grilled lamb chops provencal style (s/p, evoo, rosemary) and sauteed chanterelles. Let me tell you I had no idea what an incredible food combination this is. They are so absurdly complimentary, and washed down with a 2010 Vieux Donjon, total insanity. I was riding with a buddy of mine this morning who is a chef, I mentioned the dish and he said it is a very classic dish in the south of France. I need to read more and stop stumbling on this stuff!
I have mushroom hunting friends who suggest cooking and freezing as one of the better ways to keep some types of mushrooms (like chanterelles). Never been a fan of the dried chanterelles. They seem to lose too much.
Ok, so you cook, cool and vacuum pack. Does this then mean when you use them you’re simply reheating and off to dinner? Or, due to watering being in there and the destruction ice crystals cause, you’re now changing the application?
