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Oct 1, 2007 08:36 AM

What should I do with tons of chanterelles?

We were a little overzealous on our foraging trip yesterday and now I have tons of gorgeous chanterelles awaiting me at home in my kitchen. First up is grilled ribeyes topped with sauteed chanterelles, but that will hardly make a dent! How can I make these shine in dinners for the next week or so?

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  1. tempura they make wonderful tempura

    1. I would be glad to take some off your hands...

      But if you MUST keep them all to yourself, I recommend risotto.

      1. I love to put wild mushrooms in souffles. It really makes the flavor pop against a backdrop of cheese and eggs.

        1. crab and mushroom casserole or saute with crab, tossed over linguine with shallots and butter -- with white wine. i am jealous.

 -- looks like a fun site!

 -- potato and chanterelles gratin looks yummy!

          1. Whatever you can't use, you should dry. Last year we had a jaw-dropping porcini season - I could go out every other day and pick 10 lbs. This went on for about 2 weeks. This year NOTHING. Nada, zilch, not one single mushroom. So I was glad to have dried so many last fall. If you don't have a dehydrator, it's a very useful investment - the cost of dried mushrooms being what it is. Otherwise, you can lay them out on a cookie sheet and dry in a very low oven.