I agree with you on rinsing them. Doing so has no impact on the end result as many people believe. It’s an old wive’s tale that you shouldn’t. I also use the dry frying method. I’ve used vermouth, haven’t added chicken stock. Great video, thanks!
This is a very concise tutorial. Thank you so much. My chanterelles will not make it to the freezer today. They won't make it passed breakfast. Thanks again
Thank you I have been waiting to purchase some of these, but I couldn’t do it knowing that I couldn’t wash them off properly. You just saved the day so thank you.
Never tried it but I heard cleaning them in salt water removes the dirt more easily and completely. One thing I have tried is putting them in the microwave before using the pan. That way the liquid leaks out much more quickly. Once some of the liquid has leaked out, you can place them in the pan and immediately go to high heat. Saves time.
thank you for sharing this video. really appreciate it. After the dry sauteing could they be added directly to soup/stew? What they stay soft? Also, to clarify you don't have to add butter in order to freeze them right? freezing them after you dry saute them.
very cool. I was planning on steaming mine, but this looks easier. Question... Do you think skipping the onions/butter and other spices would be a bad idea? I figure I can add those when I bring them out of the freezer depending on what flavor I want to impart.
It's a particularly good idea to skip the butter if you want to keep them for a long time. Butter goes rancid long before the mushrooms go bad. But if you would ever eat chantrell without butter, you don't deserve them. :)
@@jeschinstad well i wouldnt eat them plain without butter, but we put them in recipes like lasagna, soup, pizza, etc where butter isn't part of the ingredients.
Hey I've experienced that chanterelles taste a bit bitter after freezing them. Does that bitter taste also occure with this method? Greetings from Germany
I haven't noticed any bitterness. If you add garlic or shallots just be sure not to brown them since that may lead to bitterness. The mushrooms themselves should not be bitter.
Blasphemous! We will burn you at the stake for this! You must always dry sweep mushies! Yeah I've never agreed with dry cleaning either. I'd rather cook 5 minutes more to eliminate the extra water and know what I'm eating is clean. Just this week I was blessed with two five gallon buckets full of chanterelles. They were cleaned outside on the table with a potable water hose lol
I clean them as I pick them using a knife with a brush attached. I bring them home clean and never rinse them with water. I dry sautee them to get most of the h2o out before adding butter/ oil and seasoning.
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
I agree with you on rinsing them. Doing so has no impact on the end result as many people believe. It’s an old wive’s tale that you shouldn’t. I also use the dry frying method. I’ve used vermouth, haven’t added chicken stock. Great video, thanks!
This is a very concise tutorial. Thank you so much. My chanterelles will not make it to the freezer today. They won't make it passed breakfast. Thanks again
Thank you for this! It worked very well. Grateful for you sharing this.
Thank you I have been waiting to purchase some of these, but I couldn’t do it knowing that I couldn’t wash them off properly. You just saved the day so thank you.
Thank you. I just got some and had no idea what to do with them
Nicely done. A simple way to process a large quantity of these delicious mushrooms…, or simply enjoy with your meal. Thanks!
Never tried it but I heard cleaning them in salt water removes the dirt more easily and completely. One thing I have tried is putting them in the microwave before using the pan. That way the liquid leaks out much more quickly. Once some of the liquid has leaked out, you can place them in the pan and immediately go to high heat. Saves time.
Fyi. Microwaves are terrible😞 They denature food.
Thanks for the tip to save some for next time.
Nice sauté. Good show, thank You.
thank you for sharing this video. really appreciate it. After the dry sauteing could they be added directly to soup/stew? What they stay soft? Also, to clarify you don't have to add butter in order to freeze them right? freezing them after you dry saute them.
Thanks for the video, great info. What would this dish combine well with?
Very versatile. On top of most meats or combined with pastas are a few of my favs
thanks!
Great procedure happy eating
very cool. I was planning on steaming mine, but this looks easier. Question... Do you think skipping the onions/butter and other spices would be a bad idea? I figure I can add those when I bring them out of the freezer depending on what flavor I want to impart.
It's a particularly good idea to skip the butter if you want to keep them for a long time. Butter goes rancid long before the mushrooms go bad. But if you would ever eat chantrell without butter, you don't deserve them. :)
@@jeschinstad well i wouldnt eat them plain without butter, but we put them in recipes like lasagna, soup, pizza, etc where butter isn't part of the ingredients.
@@jeschinstad huh? This is weird. I am on a fat free diet🤷♀️
These look so good! I just found a wild patch for the first time and I’m gonna cook them tonight, thanks for the recipe!
Hey I've experienced that chanterelles taste a bit bitter after freezing them. Does that bitter taste also occure with this method?
Greetings from Germany
No bitterness. Taste as fresh as they day they were made. Have stored for one year without a decline in flavor
I haven't noticed any bitterness. If you add garlic or shallots just be sure not to brown them since that may lead to bitterness. The mushrooms themselves should not be bitter.
Is there any possible they are tiny restaurants 😂
you must wash ALL mushrooms
stacu kuci kad je prazna hasim bajric
I never clean them because I want to eat the dirt
Well in that regard, dirt is a lot easier to locate and sample. Keeps longer too🤣
Huh??
Blasphemous! We will burn you at the stake for this! You must always dry sweep mushies!
Yeah I've never agreed with dry cleaning either. I'd rather cook 5 minutes more to eliminate the extra water and know what I'm eating is clean.
Just this week I was blessed with two five gallon buckets full of chanterelles. They were cleaned outside on the table with a potable water hose lol
Funny!
I clean them as I pick them using a knife with a brush attached. I bring them home clean and never rinse them with water. I dry sautee them to get most of the h2o out before adding butter/ oil and seasoning.
We want to see your knifebrush.