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maggie dove

Posted 2010-08-01 22:01 (#291)
Subject: Chantarelles

Regular

Posts: 85

These lovely orange mushrooms are just starting --take a book with you if you are not sure about identity eg Collins guide to mushrooms and toadstools,

Food for Free Richard Maybe

Seaweed and eat it Fiona Houston and Xa Milne

I made soup with my first picking yesterday just simmering with some onion, stock and maybe a potatoe.

Then I use my indispensable kitchen gadget - the one that I stick into the pan and "wheejch" its a puree!

Then taste , season and maybe a splash of milk.

Chantarelle are also excellent sauted in butter. served on toast with some chopped parsley

To preserve--they dry very well left in an airy room.

Teen

Posted 2010-08-05 22:32 (#297 - in reply to #291)
Subject: Re: chantarelles

Regular

Posts: 62

Sounds great... just spotted some of these in the woods today so am going to get soup on the go and the 'wheecher' out.
Here's another very useful reference for any budding mycologists out there http://sites.google.com/site/scottishfungi/

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