Chanterelle season is here!


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Today I found chanterelles in my back yard. After several days of rain these golden nuggets popped up seemingly out of nowhere.  I picked the biggest ones, cleaned them and sautéed them in butter.  Eating chanterelles to me is to get a flavor of the deep woods, like eating oysters it to get the flavor of the sea.  

Picking wild mushrooms is a deeply rooted Swedish tradition.  Finding chanterelles here in Florida, and preparing them gave me good memories of the beautiful Swedish forest, open to everyone thanks to the Swedish common right of access. This unique law, gives everyone free access in nature no matter who owns the land. Each and everyone can walk, camp, pick berries and mushrooms as long as they are not disturbing the land of move in sight of residences.

There is a dark brown version of the golden chanterelle in Sweden called “trattkantarell” I do not know the English name for this delicious mushroom that can be found in excess during good mushroom years.

A picture named M2

Here is a recipe for the classic Trattkantarell soup with bluecheese.  Unless you can find dried trattkantareller you can try with dried golden chanterelles instead.  I have bought dried chanterelles at Publix a few times.

Ingredients ( 14 -16 servings)

4 ounces (100g) dried chanterelles

5 yellow onions

2 tablespoons butter

1 gallon vegetable bouillon

½ cup tomato puree

¾ cup flour

1 cup heavy cream

6 ounces (150g) bluecheese

Soak the mushrooms in warm water for 30 minutes. Strain the mushrooms, save the water for the bouillon.  Chop the mushrooms. Chop the onions and sauté until soft in a large saucepan, add the mushrooms and sauté for another 10 minutes on medium heat. Stir frequently. Mix in the tomato pure and the flour. Add the bouillon slowly by stirring. Allow the soup to simmer for 10 minutes. Add the bluecheese and cream. Allow the soup to simmer for another 15 minutes until the cheese has melted.  

Comments

1 - I know this is a couple of years after the fact, but the English term for the dark colored chanterelles you mention is "black trumpet"!

2 - @Rob Thank you for the English name of trattkantarell. I am looking forward to the next big rain here, I know I will get the first chantarelles for the year then. Can't wait.

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