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08-07-2013, 05:36 PM
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#1
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Assistant Cook
Join Date: Aug 2013
Location: Moncton
Posts: 8
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Wild mushrooms
I picked chanterelles and boletes for the first time yesterday. Had some sauted chanterelles this evening with pork. I'm looking forward to cooking the boletes soon. Any ideas out there on what to do with rhem?
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08-07-2013, 06:01 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,990
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Mushroom soup!
I freeze or dehydrate Hen of the Woods. They last a long time that way, should work with your mushrooms too.
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She who dies with the most toys, wins.
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08-07-2013, 06:20 PM
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#3
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,320
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Love chanterelles fried or marinaded.And boletes are even more versatile. They can also be fried, marinaded, pickled, made into mushroom spread, dried. There tons of recipes.
Where do you live? Next time take me with you. I love wild mushrooms.
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You are what you eat.
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08-07-2013, 06:37 PM
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#4
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Assistant Cook
Join Date: Aug 2013
Location: Moncton
Posts: 8
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I live in Atlantic Canada. There were tons of boletes. Picking mushrooms is new to me so I'm being cautious, relying on a friend who is more rxperienced, but I can imagine I could enoy it a lot.
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08-07-2013, 08:04 PM
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#5
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,751
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Welcome to DC Bob, from your neighbour of Quebec.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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08-08-2013, 12:04 AM
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#6
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
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Welcome to DC Bob. Sounds like you come from one of the Maritimes. I have a special affinity for N.S. and P.E.I. You have come to a fun place where you will meet lots of friends. 
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Illegitimi non carborundum!
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08-08-2013, 07:13 AM
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#7
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,846
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Welcome to DC, Bob. I recently made a cream of mushroom soup that included some wild mushrooms. Dry them and you can enjoy them all year around. We freeze sulfur shelf mushrooms and add those to egg dishes.
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08-08-2013, 05:02 PM
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#8
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,320
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Dried boletes are a staple in vegetarian Red Ukranian Borscht. It is exelent meat replacement.
And the marinaded ones is a great chser to some frozen cold vodka before the borscht. 
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You are what you eat.
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08-11-2013, 03:05 AM
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#9
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Welcome Bob 
I would go with a stuffed mushroom, always tasty and you can fill it with whatever you like
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08-11-2013, 09:52 AM
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#10
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Assistant Cook
Join Date: Aug 2013
Location: Moncton
Posts: 8
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The boletes I used to make a pasta dish which I didn't quite get right because i smothered the mushroom flavour with too much cheese.
The chanterelles I used to make a nice omelette with roasted garlic and fennel leaves. That dish ended up being quite good.
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