Wild chanterelles are the most coveted of mushrooms: aromatic, beautifully shaped and nutritious. They are picked from forests across the country from mid-July to mid-October.
Elisabeth Poscher, professional forager and owner of Prairie Infusions at Love, Sask., said Saskatchewan chanterelles are premium because they grow in a semi-arid climate.
“Saskatchewan chanterelles are dry, perfect round shapes, small size, clean, velvet touch, and the aroma is unbeatable. You don’t need to see them but you can smell them when you walk into the forest,” she said.
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“A customer in Toronto picked up my chanterelles at the airport and she phoned me immediately and said that she could smell them as she entered the building. She has never before seen this type of quality, ever,” said Poscher.
While areas with more rainfall produce large, water logged, floppy chanterelles, Saskatchewan chanterelles are small and dry, because it rains briefly then it’s dry. They come in a hurry then stay dormant until it rains and then grow again.
The drier the climate the more concentrated the chemical compounds in the plant.
Chanterelles are rich in carotenoids and vitamins A and D and are beneficial for eyesight and dry skin. Wild edible mushrooms have anti-inflammatory and cholesterol-reducing properties, enhance the immune system and assist in reducing blood pressure and blood sugar levels.
Mushrooms are best kept in a paper bag in the refrigerator. Dirt can be brushed away instead of washing.
Extra mushrooms can be frozen but saute or steam first or they will be-come mushy with freezing. Dried mushrooms are equally good. Rehydrate in hot water for about 20 minutes before using. Keep the soaking water to add more flavour to your dishes.
Chanterelle and Chevre Quiche
- 1 2/3 c. all purpose flour 400 mL
- 3 tbsp. finely grated Parmesan45 mL
- 1/4 c. warm water 60 mL
- pinch of salt
- 5 tbsp. olive oil 75 mL
- 3 oz. fresh chanterelles, coarsely chopped 80 g
- 3 small green onions, chopped
- 2 large eggs
- 2/3 c. heavy cream 150 mL
- 6 tbsp. crumbled chevre 90 mL
- 2 tbsp. finely grated Parmesan 30 mL
- 1 tsp. sea salt 5 mL
- freshly ground black pepper
Put flour, salt and Parmesan into a bowl. In another bowl, whisk egg, olive oil and warm water. Add liquid to dry ingredients and mix well until a dough forms. Knead lightly on a floured surface and form into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 400 F (200 C). Divide pastry into six portions and roll out each to a thin circle and line six four inch (10 cm) individual flan tins. Prick the bases with a fork, then line with foil and bake for 10 minutes, until beginning to colour around the edges. Remove the foil and bake for five more minutes.
While the pastry is cooking, prepare filling. Heat olive oil in a large frying pan and saute chanterelles.
Remove pastry shells from the oven. Place equal amounts of chopped green onion, sauteed chanterelles and chevre in each. Beat eggs and cream together and pour over mushrooms, then sprinkle with the Parmesan cheese. Bake for about 20 minutes until the filling is set. Serve warm.
Chanterelle Mushroom Risotto
- 2 tbsp. olive oil 30 mL
- 1 onion peeled, halved lengthwise, and thinly sliced
- 1 tbsp. minced garlic 15 mL
- 1/4 tsp. each salt and pepper 1 mL
- 1 bunch red chard
- 2 c. arborio (short-grain white rice) 500 mL
- 1 c. dry white wine 250 mL
- about 6 c. chicken broth 1.5 L
- 1/4 c. shredded Parmesan 60 mL
- 2 tbsp. butter 30 mL
- 1 recipe roasted chanterelle mushrooms
dd two tablespoons (30 mL) olive oil to pan over medium-high heat. When hot, add onion, garlic, salt and pepper. Reduce heat to medium and stir frequently until onion is soft, 10 minutes.
Meanwhile, trim and discard stem ends from chard. Thinly slice stems crosswise and coarsely chop leaves. In a large pot over high heat, bring about three quarts water to a boil. Add chard and cook, stirring occasionally, until stems are tender-crisp to bite, about four minutes. Drain, place in a bowl of ice water until cool and drain again.
Add rice to onions and stir until opaque, about three minutes. Add wine and stir over medium heat until absorbed, about two minutes. Add six cups (1.5 L) broth, a cup (250 mL) at a time, stirring after each addition. Cook until almost absorbed, 20 to 25 minutes total. Rice should be tender to bite but not mushy. Stir in cheese, butter, chard and roasted mushrooms. If thicker than desired, stir in more broth. Serve immediately. Makes four servings. – Adapted from Sunset.
Roasted Chanterelle Mushrooms
- 8 oz. chanterelles, coarsely chopped
- 1 shallot, thinly sliced
- 2 tbsp. olive oil 30 mL
- 1 tbsp. melted butter 15 mL
- 1 tsp. fresh thyme leaves 5 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. pepper 1 mL
In a 12 x 15 inch (30 cm x 38 cm) baking pan, mix mushrooms, shallot, olive oil, melted butter, thyme leaves, salt and pepper.
Bake in a 400 F (205 C) oven, stirring occasionally until mushrooms are tender and beginning to brown on edges, 12 to 15 minutes. Use immediately or let stand until ready to use, up to four hours.
Chanterelle and Corn Chowder
- 2 strips smoked bacon, finely chopped
- 3 tbsp. unsalted butter 45 mL
- 1/2 c. yellow onion, finely diced 125 mL
- 1 medium celery stalk, finely diced
- 1 large garlic clove, finely minced
- 3/4 lb. chanterelles, coarsely chopped 185 mL
- 1 c. fresh corn kernels 250 mL
- 1 large potato, peeled and cut into 1/2-inch dice
- 3 tbsp. all purpose flour 45 mL
- 1 tsp. fresh thyme, leaves only 5 mL
- 1 1/2 tsp. freshly ground black pepper 7 mL
- 1 small bay leaf
- 1 qt. mushroom or chicken stock 1.25 L
- 1 c. heavy cream 250 mL
- 1/2 tsp. fresh lemon juice or more to taste 3 mL
Cook bacon in a large stock pot over medium heat until just starting to brown, about four minutes. Add butter. When melted, stir in onion, celery and garlic.
Cook until tender and translucent, about five minutes. Add chanterelles and cook for three to four minutes or until mushrooms are softened and tender. Stir in corn and potatoes and cook until they begin to soften.
Sprinkle flour over vegetables in pot and stir to coat them with the flour. Add thyme, salt, pepper and bay leaf. Add stock, stirring to prevent lumps from forming. Bring soup to a boil, then turn down heat and simmer for 20 minutes or until potatoes are tender.
Remove bay leaf. Stir in cream and lemon juice. Taste for seasoning, adding lemon juice or salt as needed. Makes six cups.
Sarah Galvin is a home economist, teacher and farmers market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
