A Good Thing That Has Come Out Of All The Rain – Chanterelle Mushrooms

WOW!  Although folks in Rabun County have been growing weary of the now routine afternoon and evening rains, there is a “golden” lining — a multitude of golden Chanterelle mushrooms found at the base of trees in our forests.  Considered one of nature’s finest delicacies, the Chanterelles are only found in the wild and are easily identified.  So, come, enjoy Rabun’s many forest trails and look for your treasure of gold!
Keep reading for some great recipes to use with your found treasures.
Recipes
Golden Chanterelle Puffs
Makes about 35 puffs
Chanterelle puffs are a light and elegant party food. Serve them with a
white wine such as traminer, riesling, or sauvignon blanc.
* 1 cup chicken broth
* 1/2 pound chanterelles, minced
* 1/2 cup (1 stick ) butter
* 1/2 teaspoon salt
* 1 cup unbleached all-purpose flour
* 3 eggs
Heat the chicken broth in a heavy medium saucepan. Add the chanterelles,
butter, and salt and allow to come to a boil. Stir in the flour, mixing
constantly until the mixture is smooth and almost leaves the sides of the
pan. Remove from the heat. Beat one egg at a time into the mixture. Drop
tablespoons of the dough onto a buttered cookie sheet, spacing the spoonfuls
about 2 inches apart. Bake in a preheated 450º oven for 15 minutes or until
firm and golden. Cool the puffs on a rack. –Louise Freedman
Artichokes and Chanterelles
Serves 4 as a side dish
A recipe that brings together two West Coast favorites, artichokes and
chanterelles. Trimmed small whole artichokes may also be used.
* 1 pound fresh or thawed frozen artichoke hearts
* 1/2 pound chanterelles, sliced thin
* 3 tablespoons butter
* 2 tablespoons flour
* 1-1/2 cups milk
* 1/2 cup half and half
* Salt
* 1/4 cup freshly grated Monterey jack or Emmenthaler cheese
* Few drops of lemon juice
Cook the artichokes in boiling salted water to cover until tender. Arrange
the artichoke hearts in a buttered baking dish. Place the chanterelles on
top. Melt the butter in a saucepan, stir in the flour, and add the milk and
half and half. Whisk until the mixture starts to thicken. Reduce the heat
and add the salt to taste. Spoon the sauce over the artichokes and
chanterelles, sprinkle with the cheese, and bake in a preheated 350º oven
for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.
–Fred Cherry
Sautéed Chanterelles, Russian Style
Serves 4 as a side dish
This is a very old method of cooking chanterelles that was passed down to
Mary by her Russian mother. Serve this dish with fresh fried oysters, and a
simple coleslaw made of finely shredded cabbage and paper-thin sliced onions
dressed lightly with salt, olive oil, and vinegar. Most other mushrooms can
be used in this recipe except for Asian varieties.
* 4 bacon slices, cut in 1-1/2-inch pieces
* 1 pound chanterelles, cut into pieces
* 1 medium onion, diced
* 1 to 2 tablespoons sweet or sour cream
* Salt and pepper to taste
Fry the bacon until crisp. Leave the bacon in the pan and remove all but 2
tablespoons of fat. Place the mushrooms in a large saucepan and add water to
cover. Bring to a boil, then drain immediately and thoroughly. Add the
chanterelles and onion to the bacon and cook about 10 minutes over low heat,
stirring often. Add salt and pepper to taste. Add the cream just before
serving. –Mary Keehner
Chanterelles in the Oven
Serves 4 as a side dish
Easily prepared, this can be served as a side dish with baked chicken, a
roast, or grilled fish. It can also be used as a sauce for pasta or rice.
* 1 pound chanterelles, cut in halves or quarters
* 1 onion, chopped
* 1/4 cup rich chicken broth
* 1/2 cup heavy cream
* Salt and pepper to taste
* 2 tablespoons minced fresh parsley
Arrange the chanterelles in a buttered casserole dish. Cover with the
chopped onion. Cover the dish and bake in a preheated 350º oven for 20
minutes. Remove the cover, add the broth and cream, and continue to bake
without the cover for another 15 minutes. Do not allow the cream to boil.
Adjust the flavor by adding salt and pepper. Serve with the parsley
sprinkled on top. –Louise Freedman
ALTERNATE MUSHROOM: Hedgehog Mushroom, Milky Caps