Chanterelle (Mushroom 2)

There are, more or less, two kinds of mushrooms: Those you can eat safely, and the other ones. Among the edible, I can identify morels and chanterelles. The latter ones have become abundant lately:

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Over the last few weeks, I probably have collected about 10 pounds. 

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They are not only beautyful, they also taste extremely well. So here are two micro-recipes:

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Step 1: Clean. A toothbrush will do. Don’t be squeamish, a bit dirt won’t harm you. This will also help to sort out the fake chanterelles, in case you accidentally got some. The fake chanterelles have true grilles, while the true chanterelles have fake grilles. Easy.

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Fry at medium heat. For immediate consumption, I use a bit of olive oil, garlic, pepper, sprinkle with cilantro. In that form, they freeze well, or better are eaten right away. I like them with tagliatelle noodles.

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A second option is to use lots of butter. When almost done, add a bit tomato paste and vinegar, and blend it carefully with more butter until smooth. Spice it up, if you like, but make sure not to overpower the delicate taste of your chanterelle butter.

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This will go well with the right kind of bread, for instance a decent loaf of baguette (one doesn’t always need to have a thick crust…)

The butter will also freeze well. If there is anything left.

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