sorry guys the two tiny red mushrooms on 2:22 were crimson waxy caps (also edible).. not cinnabars. was searching in my database for waxy caps footages and realized I wrongly placed one here.
I enjoy your videos very much. I live in NYC but will return again to Adirondacks soon. What part of northeast are you in? Thanks for your work and instruction PS what kind of oil do you prefer ?
The way you harvest the mushrooms makes it easier for them to grow again for more harvest. I love the fact that you truly know their behaviour. Thank you very much. We have some types of chanterelle in my locality that are highly aromatic and also full of flavours. Am a Nigerian.
Very good of you for saving that bird. I once saved a crow from drowning in a pool, behind our house. He would perch my window seal, and occasionally fly above me while I walked. I believe he was showing gratitude for his rescue.
well that was not me but glad the baby crow was rescued and unharmed! that poor thing had to paddle for like 20 feet before that kind man could get a hold of it..
I’ve only recently began eating them. This video will help me find more and cook them differently. So far I’ve only fried them in butter with salt, pepper and Italian seasoning
Nice job in most vids of yours covering identification of, cleaning, preserving and preparing the mushrooms you forage. Thanks for the time you spent doing this for us folk out there!
Let me thank you for taking the time to make this video, it was well done and informative. I tried your recipe and although I did enjoy it I think anyone who wishes to use their precious few chanterelles, at least that was my case, should be aware that the delicate taste of the chanterelles will be lost. I will use your recipe for more readily available mushrooms where their flavor is less important. I believe I will stick with the dry saute and then freeze as this is the way I have found works best to preserve the savory, woodsy, mushroom flavor. Thanks again
I spent the day with some enthusiast. I'd prepped the areas for ones I thought they were in. To my suprise they were (Aug 4, 2022) tiny but consistent and enjoyed knowing where we would revisit in 2 days
Chanterelles store great by freezing in water. Clean them, tear into halves or quarters so they'll pack easier, fill a plastic container with chanterelles and then add water to top, leaving no air inside. Then freeze for as long as you want. Works great and I can't tell much difference between frozen/thawed chants and fresh ones. A little bit of difference, but not much.
Gee, if you are old, I must be ancient! Thanks for the great pointers. We foraged six ounces today for the first time! I was thrilled. It has been said that mushrooms should always be washed. Agree?
I like the efficiency tips. If you're ever planning to come to the pacific northwest (Oregon area) I'd be glad to show you some good mushroom picking spots.
Does anyone have any tips for mushroom growing areas in the panhandle (Eastern) area of West Virginia? I would also be interested in information on cultivating mushrooms in West Virginia, where I have a cabin on 2.3 acres of river front land on the Cacapon River. I would like to introduce more mushrooms and truffles to my land there.
Thanks for the great video! The harvesting times and techniques were very interesting, as were the cooking and preservation tips. I also enjoyed the wildlife!
Also you don't need to go into the deep woods to find chanterelles. I find them around oaks of all types and have found a lot where the oaks are just out on a lawn like around golf courses or in a park. They can get mown so I haven't found too many big ones but you can find a decent amount quite quickly without going too far afield.
hey, strobilomyces, i like your videos. I heard from older people that chanterelles are not supposed to be cut in pieces before frying as they might have slightly bitter taste because of that. I highly recommend pickled chanterelles and chanterelles marinated with oil and chili peppers.
Chanterelles are known to resist maggots and we usually don't pick those attacked by slugs. If that's what you only got, it may be a good idea to cut the bad parts off
@@OldManoftheWoods Yeah I noticed about half the chanterelles I picked, mostly the little ones (but not cinnabars), have worm galleries/small worms. I'm in NC. This has been a very rainy summer here and a banner year for mushrooms, maybe the worms are taking advantage too? But not a big deal, I've been finding so many! As for the slug munched parts, sometimes even very intact mushrooms you see shallow tracks or excavations where a mollusc has been chomping away. But it doesn't seem browned or slimed, so I'm not sure what the standard practice is- just ignore those parts, or trim them away?
Hi .. are those mushroom growth only in your continent ?? I live in Hongkong and loves hiking sometimes found mushrooms too but my husband never allowed me to touch it he always said POISONOUS 😅😅😅
Chanterelles grow in asian countries too and are easily identifiable. Besides there are only so many (deadly) poisonous mushrooms thus you can google and get a general idea as for what to avoid. even if they are poisonous mushrooms (not poisonous plants), merely touching them is harmless.
Mixa Sunardi I hope you are enjoying mushrooms from the wild. To touch them is ok, even to smell and taste a small piece and spit it out is OK TO HELP IDENTIFY and will not hurt you.
Hello, I've been out in the woods a lot lately and have accumulated quite a few of these incredible morsels but I'm still worried about the Jack o Lantern even though I've researched both a lot. My question is, do you find the stem of the chanterelle as tougher, more fibrous when you tear them to remove dirt? I do but I am probably wrong, please help. Thanks, Michael.
Chanterelle stem is not leathery or tough like Jack O lanterns, the color inside Chants is white whereas jack o lantern is orange. chants smell fruity like peach or apricot. Hope that helps
This is going to be useful for me! I pickled a bunch of sulfur shelf in white wine vinegar and what I got was an overbearing white wine pickle with the texture of a not quite cooked sulfur shelf :/ Gonna turn it into relish, but I think sulfur shelf really needs to be cooked longer than the 5 minute boil I gave it. What do you think I could do with all these (refrigerator style) pickles before they go bad?
I agree they need to be fully cooked. I always just fry the chickens, but I guess with that extra layer of wine vinegar flavor maybe you could add cream to make dipping sauce or tomato for spaghetti sauce?
Thank you for the great information and video....I saw both the yellow and red ones where I live near Blacksburg,VA...our woodlands are similar environments.....
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sorry guys the two tiny red mushrooms on 2:22 were crimson waxy caps (also edible).. not cinnabars. was searching in my database for waxy caps footages and realized I wrongly placed one here.
I enjoy your videos very much. I live in NYC but will return again to Adirondacks soon. What part of northeast are you in? Thanks for your work and instruction
PS what kind of oil do you prefer ?
The way you harvest the mushrooms makes it easier for them to grow again for more harvest. I love the fact that you truly know their behaviour. Thank you very much. We have some types of chanterelle in my locality that are highly aromatic and also full of flavours. Am a Nigerian.
Very good of you for saving that bird.
I once saved a crow from drowning in a pool, behind our house. He would perch my window seal, and occasionally fly above me while I walked.
I believe he was showing gratitude for his rescue.
well that was not me but glad the baby crow was rescued and unharmed! that poor thing had to paddle for like 20 feet before that kind man could get a hold of it..
Maybe it was watching to make sure you didn't fall into a pit of water, so it would swoop down and save you too :D
I’ve only recently began eating them. This video will help me find more and cook them differently. So far I’ve only fried them in butter with salt, pepper and Italian seasoning
Nice job in most vids of yours covering identification of, cleaning, preserving and preparing the mushrooms you forage. Thanks for the time you spent doing this for us folk out there!
thank you!
Let me thank you for taking the time to make this video, it was well done and informative. I tried your recipe and although I did enjoy it I think anyone who wishes to use their precious few chanterelles, at least that was my case, should be aware that the delicate taste of the chanterelles will be lost. I will use your recipe for more readily available mushrooms where their flavor is less important. I believe I will stick with the dry saute and then freeze as this is the way I have found works best to preserve the savory, woodsy, mushroom flavor. Thanks again
Thank you for your input Sasha!
Excellent info and the recipe for infused oil! Thank you for love of nature!!
Thank you for the very informative video. Great tips on how to cook and preserve in oil.
I just love this video, now I'm gonna to watch it again. Thank you for sharing your knowledge with so much love.
thank you!
I spent the day with some enthusiast. I'd prepped the areas for ones I thought they were in. To my suprise they were (Aug 4, 2022) tiny but consistent and enjoyed knowing where we would revisit in 2 days
Enjoying you and your wife's videos so much! Thank you for all the work and research
Chanterelles store great by freezing in water. Clean them, tear into halves or quarters so they'll pack easier, fill a plastic container with chanterelles and then add water to top, leaving no air inside. Then freeze for as long as you want. Works great and I can't tell much difference between frozen/thawed chants and fresh ones. A little bit of difference, but not much.
I found a bunch of chanterelles today and it was my first time finding choice edibles, this video helped a lot!
Gee, if you are old, I must be ancient! Thanks for the great pointers. We foraged six ounces today for the first time! I was thrilled. It has been said that mushrooms should always be washed. Agree?
Thank you for sharing this fine video. I really enjoyed it. Thumbs up to you.
I like the efficiency tips. If you're ever planning to come to the pacific northwest (Oregon area) I'd be glad to show you some good mushroom picking spots.
Does anyone have any tips for mushroom growing areas in the panhandle (Eastern) area of West Virginia? I would also be interested in information on cultivating mushrooms in West Virginia, where I have a cabin on 2.3 acres of river front land on the Cacapon River. I would like to introduce more mushrooms and truffles to my land there.
We live in Maryland as well; on the eastern shore. Thank you for the videos!
Thanks for the great video! The harvesting times and techniques were very interesting, as were the cooking and preservation tips. I also enjoyed the wildlife!
Best video I've seen on this beautiful delicacy.
Very good video, thanks on the tip to dry sauté these mushrooms.
so much great information and inspiration, Thank You
Great video. Thank you for the lessons!
I don't worry about the debris, I figure it gets neutralized when it gets fried. The only thing I really avoid is sand grains as they don't fry off...
I found nearly 5lbs yesterday. Great eating
Awesome! thats quite a lot.
I was excited with six ounces our first gathering! Congratulations five years ago. Mine in July 2022.
Also you don't need to go into the deep woods to find chanterelles. I find them around oaks of all types and have found a lot where the oaks are just out on a lawn like around golf courses or in a park. They can get mown so I haven't found too many big ones but you can find a decent amount quite quickly without going too far afield.
Thanks so much for sharing! I’m new to mushrooms gathering and I do not want to gather the wrong kind!
THanks! glad you find it helpful.
Very cool cant wait try your recipes!
You're a very good cook
EXCELLENT EXCELLENT video- thank you for sharing. it was very helpful for me
Thank you! Glad it's useful to you in some way.
Very good video I think I can find and identify chanterelles.
the baby crow at the end was BIG mad lol
The main way I used to identify Chanterelles is the gill ridges fork towards the edge of the cap.
I thought it was interesting you where saying to find them in June when it’s warm I’ve found hundreds during winter when it’s cold
Great video! Learned a lot.
hey, strobilomyces, i like your videos.
I heard from older people that chanterelles are not supposed to be cut in pieces before frying as they might have slightly bitter taste because of that.
I highly recommend pickled chanterelles and chanterelles marinated with oil and chili peppers.
Great channel & vids!! Thanks for sharing! 🙏🍄
Wonderful video!! Thank you!
Do you try to split them open to check for worm/maggot galleries and do you try to trim away the slug-munched parts?
Chanterelles are known to resist maggots and we usually don't pick those attacked by slugs. If that's what you only got, it may be a good idea to cut the bad parts off
@@OldManoftheWoods Yeah I noticed about half the chanterelles I picked, mostly the little ones (but not cinnabars), have worm galleries/small worms. I'm in NC. This has been a very rainy summer here and a banner year for mushrooms, maybe the worms are taking advantage too? But not a big deal, I've been finding so many! As for the slug munched parts, sometimes even very intact mushrooms you see shallow tracks or excavations where a mollusc has been chomping away. But it doesn't seem browned or slimed, so I'm not sure what the standard practice is- just ignore those parts, or trim them away?
谢谢分享采集和烹饪Chanterelle的经验！ Chanterelle 和 False Chanterelle 之间的区别对我们这种新手还是有相当难度的，希望作者下次能再详细表述一下。
没问题，类似的已经在做了。false 挺少的，我基本没见过
Do you know if there are different yellowfoot chanterelles?
Are you in southern Oregon ?
Great video
Hi .. are those mushroom growth only in your continent ?? I live in Hongkong and loves hiking sometimes found mushrooms too but my husband never allowed me to touch it he always said POISONOUS 😅😅😅
Chanterelles grow in asian countries too and are easily identifiable. Besides there are only so many (deadly) poisonous mushrooms thus you can google and get a general idea as for what to avoid. even if they are poisonous mushrooms (not poisonous plants), merely touching them is harmless.
Thank you,,, really do enjoy your video 😉😉
Mixa Sunardi I hope you are enjoying mushrooms from the wild. To touch them is ok, even to smell and taste a small piece and spit it out is OK TO HELP IDENTIFY and will not hurt you.
Good video. Thanks.
Nice video dude! Like to hunt shrooms with ya!
Hello, I've been out in the woods a lot lately and have accumulated quite a few of these incredible morsels but I'm still worried about the Jack o Lantern even though I've researched both a lot. My question is, do you find the stem of the chanterelle as tougher, more fibrous when you tear them to remove dirt? I do but I am probably wrong, please help. Thanks, Michael.
Chanterelle stem is not leathery or tough like Jack O lanterns, the color inside Chants is white whereas jack o lantern is orange. chants smell fruity like peach or apricot. Hope that helps
This is going to be useful for me! I pickled a bunch of sulfur shelf in white wine vinegar and what I got was an overbearing white wine pickle with the texture of a not quite cooked sulfur shelf :/ Gonna turn it into relish, but I think sulfur shelf really needs to be cooked longer than the 5 minute boil I gave it. What do you think I could do with all these (refrigerator style) pickles before they go bad?
I agree they need to be fully cooked. I always just fry the chickens, but I guess with that extra layer of wine vinegar flavor maybe you could add cream to make dipping sauce or tomato for spaghetti sauce?
手工点赞👍！
好！ 你太牛了 :)
What type of oil is best? Thanks
whatever you prefer but I'd use something with more neutral flavor and higher smoke point.
@@OldManoftheWoods OK, thanks. BTW, what do you use? I'm not sure what is classified a neutral/high smoke point. Thanks
@@kb3svj I think vegetable oil, which is flavorless
@@OldManoftheWoods Thank You!
Very helpful and tasty!
I'm curious as to where you live? I'm in VA.
MD :)
Thank you for the great information and video....I saw both the yellow and red ones where I live near Blacksburg,VA...our woodlands are similar environments.....
@@atmako1 yup and I occasionally forage in VA too
What was that about the capture of the crow ?
he rescued a drowning crow
卖不卖
Mit Puepsen geht alles besser!!😎🤮🤩👍
He shouldn't have you h the bird with his hands.
Your email sir ?