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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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We were at Central Market north of Seattle the other night and found
fresh chanterelles on sale for a decent price (for chanterelles, that is). We bought a few and incorporated them into a rice pilaf for dinner. Does anyone have other ideas for these little gems? Cindy -- C.J. Fuller |
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Hark! I heard Cindy Fuller > say:
> We were at Central Market north of Seattle the other night and found > fresh chanterelles on sale for a decent price (for chanterelles, that > is). We bought a few and incorporated them into a rice pilaf for > dinner. Does anyone have other ideas for these little gems? Ah, chanterelles. Here in the wilds of Mason County (South Puget Sound), we used to pick our own (1970's). Mom's favorite preparation was just to saute them in butter... -- j*ni p. ~ mom, gamer, novice cook ~ ...fish heads, fish heads, eat them up, yum! |
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![]() Cindy Fuller wrote: > We were at Central Market north of Seattle the other night and found > fresh chanterelles on sale for a decent price (for chanterelles, that > is). We bought a few and incorporated them into a rice pilaf for > dinner. Does anyone have other ideas for these little gems? These are so expensive I try and stretch them as far as I can. One good way is to make chanterelle butter and put it on all sorts of things. I especially like it on grilled meats. Chanterelle-Shallot Butter 3 tbsp olive oil 3 cloves garlic, minced 4 shallots 1 lemon, juiced 4 oz Yellowfoot chanterelles, cleaned, and, washed 2 sticks butter, softened, to room temperature sea salt, to taste freshly ground pepper, to taste Heat the olive oil over medium heat in a sauté pan. Add the garlic, shallot and lemon juice and stir to soften 1 minute. Add the chanterelles and sauté, season and cook 5-6 minutes until tender and juice has evaporated and the mushrooms are as dry as possible (so as not to thin the butter down). Cool and mince very fine. Stir the minced mushrooms into the softened butter. Mix thoroughly. Season to taste with salt and pepper, and reserve. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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![]() Cindy Fuller wrote: > We were at Central Market north of Seattle the other night and found > fresh chanterelles on sale for a decent price (for chanterelles, that > is). We bought a few and incorporated them into a rice pilaf for > dinner. Does anyone have other ideas for these little gems? > > Cindy > Going with the idea that sometimes less is more, try this one out. Saute in butter and a few grinds of pepper. I did this, along with several other ideas when Costco had them on sale for a while. I also took above process and topped off a grilled steak. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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"Cindy Fuller" > wrote in message
... > We were at Central Market north of Seattle the other night and found > fresh chanterelles on sale for a decent price (for chanterelles, that > is). We bought a few and incorporated them into a rice pilaf for > dinner. Does anyone have other ideas for these little gems? > > Cindy > > -- Ah, chaterelles! We occasionally find a few in our yard, and there have been times in northern New Hampshire when we found so many that we had to stop picking because our arms were worn out! Two things we like - saute them then add to scrambled eggs, or in a chicken-and-cream fricasee. Another idea is to saute them, add some cream and a wee bit of lemon, and just eat on toast. -- Peter Aitken Remove the crap from my email address before using. |
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j*ni p. wrote:
> Hark! I heard Cindy Fuller > say: > > >>We were at Central Market north of Seattle the other night and found >>fresh chanterelles on sale for a decent price (for chanterelles, that >>is). We bought a few and incorporated them into a rice pilaf for >>dinner. Does anyone have other ideas for these little gems? > > > Ah, chanterelles. Here in the wilds of Mason County (South Puget > Sound), we used to pick our own (1970's). Mom's favorite preparation > was just to saute them in butter... > > Sauté in some good olive oil. Serve at room temp with a squeeze of lemon and some chopped parsley. Yum! Peg |
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In article >,
(Alex Rast) wrote: > at Mon, 06 Oct 2003 22:29:12 GMT in <cjfuller-FC3E29.15291106102003 > @news05.west.earthlink.net>, (Cindy Fuller) wrote : > > >We were at Central Market north of Seattle the other night and found > >fresh chanterelles on sale for a decent price (for chanterelles, that > >is). We bought a few and incorporated them into a rice pilaf for > >dinner. Does anyone have other ideas for these little gems? > > > >Cindy > > > > Not yet, you didn't get them at a decent price. Market price in Seattle now > is about $10-$12/ lb. That's because the season is just starting. At the > peak of the season, they'll drop to $4-$6/lb. At that point you can really > go crazy. Use in risotto, a bit like your rice pilaf. They go great with > any of the heavier grains - wheat, barley, oats. > As I recall, they were about $7/lb. at Central Market over the weekend. If that price drops even further, we'll definitely have them again. Cindy -- C.J. Fuller |
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I have a jar of them that I bought at Trader Joes. They've been sitting in
my cupboard for ages. Any uses for them?? "Cindy Fuller" > wrote in message ... > In article >, > (Alex Rast) wrote: > > > at Mon, 06 Oct 2003 22:29:12 GMT in <cjfuller-FC3E29.15291106102003 > > @news05.west.earthlink.net>, (Cindy Fuller) wrote : > > > > >We were at Central Market north of Seattle the other night and found > > >fresh chanterelles on sale for a decent price (for chanterelles, that > > >is). We bought a few and incorporated them into a rice pilaf for > > >dinner. Does anyone have other ideas for these little gems? > > > > > >Cindy > > > > > > > Not yet, you didn't get them at a decent price. Market price in Seattle now > > is about $10-$12/ lb. That's because the season is just starting. At the > > peak of the season, they'll drop to $4-$6/lb. At that point you can really > > go crazy. Use in risotto, a bit like your rice pilaf. They go great with > > any of the heavier grains - wheat, barley, oats. > > > As I recall, they were about $7/lb. at Central Market over the weekend. > If that price drops even further, we'll definitely have them again. > > Cindy > > -- > C.J. Fuller |
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