I went to get spring water in Hocking County on Wednesday.
Within 100 feet of the spring I found a half dozen Bay Bolete mushrooms. These are edible, but the bugs find them fast so I rarely get them in a good enough condition that I'll choose to eat them.
I did the taste test to see if they were the 'Bitter Boletes' by touching the underside to my tongue. No bitter taste. I have a difficult time keeping them separate - without the "tongue test".
So o o, I may soon get out in Central OH to a faveorite spot for boletes and see it they want to greet me!! We've been good on rain here in central OH. The high heat typically means just 1 day or 2 day window of availability for good quality
Reishi should be great in SE OH right now. Perhaps I'll get down there even though I don't need any more for my making of medicinal Reishi Mushroom Extract. It's just great to be in the woods after abundant rains give an "Alli, Alli - in - Free" call to all the shrooms! I could see from my water run that it is the case right now.
Won't be long before the Chanterelles start - July.
Today I went to a different woods than "Chanterelle Heaven". Normally I find the smaller silver dollar sized variety of Chanterelles here. I found three downed tree trunks sprouting beautiful, fresh white oysters.
However, I did not find any Chanterelles. Still, the outing was worthwhile.
Chanterelle Heaven Continues to Pour Out Chanterelles
Central OH - Franklin County
A good % of last weeks little Chanterelles had grown up in Chanterelle Heaven in the intervening week. There were all the good-sized ones I cared to pick today and enough babies and moisture in the ground that I believe the woods will continue to produce for at least two more weeks.
It just so happened that my requested two Mushroom Cook Books came in at the library. I picked them up this morning before going out to the woods to pick Chanterelles (picking not hunting - I love saying that, Ha!)
I have Chanterelle recipes I love and my earlier Chowder I've made for 10 years in a row. However I'm wanting to get inspired to try some new creative dishes.
Tomorrow, I'm going to make Chanterelle Crawfish-Tail Pie. The was a recipe that "Jack" (previous administrator from Michigan) shared in years past. It was an over 30 year old family recipe. Long and exacting - but works every time!! Jack said and I now second that!!
To hold the pristine quality of todays' mushrooms I cleaned the Chanterelles as soon as I get home. As the sun wasn't out and there was no wind and the humidity was high, I decided to use my Excaliber Dehydrator to reduce the moisture back to the harvest level so they didn't store in a soggy condition.
I took out all extra trays, set a temperature of 85 degrees and turned it on for 15 minutes and it evaporated all the excess water. 😎
Then I put these perfect beauties in the bottom of a cutoff paper grocery bag and used another cutoff grocery bag to put over the top.
They stored well in the refrigerator and with good air movement. They should last a week or two -- If I don't eat them by them.
After that I sauteed some set-asides with scrambled eggs and pancake for dinner.
Tomorrow I'll make the Chanterelle Crawfish Tail Pie.
Chanterelle Crawdad Tail Pie (for the 11th time, today)
😎 Well , , , some things good are worth repeating!! (One year I made this 3 times!!)
Above top left: chicken broth, heavy cream, Crawdad Tail meat, diced garlic, fresh corn cut off the cob, Chanterelles, Green onions, Parsley, and diced Poblano/Jalapena. Missing is corn starch that went into the heavy cream & Chicken broth & salt, pepper, Paprika, & Cayanne pepper.
Oh, does that look good! Several years ago the next door neighbor lady did a crawdad boil. I have no idea why she made it, but she gave me some leftovers. Turned out her Son wouldn't touch it. His refined palalte can only be satisfied by Burger King. I loved it! When I asked her where she got crawdads in the Youngstown area, she told me Best Catch Seafood in Campbell, a suburb. My Brother has mentioned that store to me as well. Said it's the best seafood shop around.
Thanks for posting the recipe. Might just have to try this!
Shroomsearcher - the crawdad tail meat was farm raised in Lousiana. (www.ricelandcrawfish.com) Their quality, for me, is impeccable. It comes frozen and of all places . . . I find it in the frozen seafood section at Walmart. You can go to their website and look for retailers who carry it.
I've only used it for the Chanterelle Crawdad tail pie -- but I'm thinking of trying some other recipes with it. Got any good ones?
This Chanterelle Soup recipe is soooo easy and it tastes superb!
We had guests for dinner and I used small bowels of this Chanterelle Soup as an appetiser.
The recipe was to saute chants with onion, garlic, Rosemary, Thyme and salt, pepper, cayanne (perhaps). Degrease pan when done with Sherry, Pour the pan into a blender with chicken broth and blend till smooth. I separately fried some Chanterelles till crisp on the edges for garnish along with the Parsley from the garden.
It had a lovely smoothness without using dairy or other thickeners. Absolutely great flavor.
Now I'm out of Chants - having used my last for this (new for Me) great quick recipe.
Found these in Delaware County Thursday. Some are a little dryer (darker colored ones) than others. I'm new to chanterelles and hope you can confirm these are. Everything I've seen here and my other online research has me 98% sure but better safe than sorry.
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