NFR chantrelles

Discussion in 'Fly Fishing Forum' started by Pat Lat, Sep 11, 2013.

  1. A little side note re-mushrooms and cow paddies. I was planting trees in Australia a few yrs ago ago we kept finding these big juicy looking mushrooms in the cow paddies, only place we saw them, turns out they were very magic.... hahaha. Mind you, Australia is slightly different due to the dryness.

    Anyone finding chantrelles on the east side yet? I'm up in the kootenays and have heard some are starting to pop.

  2. I just makesure they're wiped off and cut off at the bottom before they go inthe bag. You an usually blow off the needles and loose dirt. Theyre super annoying to clean after the fact when th dirt has gotten rubbed in..
  3. +1
    I always rough clean them in the field. But some stretches are worse than others. In south Whidbey they tend to be a lot cleaner (soil is more humus-y) but my patch in Poopville is in sandy soil and they tend to be real dirty on top. I clean those a second time at home. I've cleaned and sautéed all 8lbs now. I'll portion them into freezer bags and squeeze all the air out. Then wrap those bags in foil. They'll last for two years in the freezer like this. But they never hang around that long. My wife already has plans for half of them.
    triploidjunkie likes this.
  4. Amanita Muscaria, heated to 200+ degrees, natures Viagra.
  5. I never heard that one. But there is a lot about the fly agaric that most people don't know. Like it's significance in folk lore that eventually created the modern Christmas holiday. The version that focuses on Santa instead of Jesus.
  6. I researched and experimented with Amanitas 20 some years ago. You will read that at around 200 degrees the muscimol (poison) converts to an intoxicant. It is noticably different though than an alcohol high. I don't recall if the other side effect was discussed in my material, but was very real. If you need a place to hang laundry for a couple hours, it'll do. Amanitas are not a tasty mushroom though. I cooked it and ate it wet. Horrible taste and texture. My theory then was that you might cook it, then dehydrate it, flake it, and add it to shakes. It was an interesting time, but not worth the effort to continue.
  7. I heard years ago (don't know if it's true), that the Vikings used Amanitas when they went on their raids.
  8. I dunno. Could explain all the red hair in the British Isles.
  9. Not fishing related, but I just want to say "Thanks Rob!" Lobsters are back on the menu! I'm still picky about good specimens (no soft spots and only the easiest ones to clean). I'm using the shower option on my kitchen faucet and a stiff brush. I cleaned about five lbs in a few minutes. My wife is considering using them in her Thanksgiving dressing for their unique texture and vegetive qualities. I'm very lucky to have a girl that participates in my forage efforts. Be it fresh salmon or mushrooms. She's often squeamish at first but the quality of the ingredients gets the better of her because she's a foodie at heart :) So, again, thank you Rob for the wet pressure cleaning tip! Bon appetite.
  10. I'm also in MA13. Neighbor told me that he had found 280 pounds so far... Says he is drying them and sell at a high price.

  11. Lobsters?!?

    You mean Chanterelles, right? I like dried Chanty's even though most mushroom books say they don't dry well.

    I can't see dried lobsters getting a premium, but what do I know?
  12. If you are talking chantrelles I was seeing them for 5 bucks a pound at local stands, Its been a pretty good year for them, at least it was. Too much rain lately.
    As for drying, I usually clean as I pick them, then get them all laid out above my stove with the oven at 170, cracked open with a fan on them. Once the start to shrivel and become dry to the touch I cut them up and sautee the moisture out of them on a low setting. Then replace the moisture with butter, then portion and freeze. They are good year round and are better than dried and re hydrated ones IMO.
    10incher likes this.
  13. I've used dried chanty's to good effect at times. I sauté and freeze the ones I pick though. Into a zip top freezer bag with all the air squeezed out and then wrapped in foil. You'll get two years with no degradation.

    P.S. made a soup from Agaricus Augustus the other day. I was lucky to find mature specimens that weren't wormy as well as buttons growing along side. The combo of older, richer tasting specimens along with the young, sweet buttons made a very fine soup. But be careful with Agaicus Augustus. It likes to pop up in weed treated areas. Beware weed free, landscaped yards.
  14. Dried chanty's are gnarly. Fresh or nothing in my opinion. I'm no professional however.
  15. Yep up in the salmon la sac area. Boletus and chantrelles
  16. hahaha, good to hear, Ya I got about 50lbs last weekend of nice big white chantrelles. I've been eating very well since. Also been finding the odd pine mushroom patch, its been a good year!

  17. I'm a bit lower in elevation. But the nights are getting colder. Looking forward to the matsutake this year! I've developed a real taste for them. Which may be a bad thing since they're scarce on Whidbey.

    BTW... Dinner tonight was a chanterelle and crab alfredo on fettuccini with a piece of broiled salmon on top ;) The crab was a trade for one of my salmon. So the mushrooms, salmon and crab were all foraged. It was over the top!
  18. Found a couple of pounds of Macrolepiota Rachodes today. I'll be hunting my patches tomorrow. I'll expect serveral pounds, but they cook down a lot due to high moisture. I love shaggy's and all I can think is:

    Matsutake, matsutake, matsutake, matsutake!!!!

    The only mushroom that can actually make me wish for cold weather! They can't come soon enough!!! Maybe next week?!?

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