May 6, 2017 | #46 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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I dry a lot of these: winter chanterelles. They are the easiest to dry because they are hollow so kind of thin. We don't get a huge crop every year, but every few years there will be a fantastic amount of them and we pick enough to last years. They are incredibly good keepers when dried - I've eaten some that were ten years in storage and you couldn't tell the difference. Loaded with vitamin D and pretty darn delicious. Easy to use dry, just crumble them into soup or stew or the rice pot ...
I also pick enough to make some pickles every year. The original recipe is from Sweden iirc, which I found on the internet and adapted to our measures and ingredients. It is terrific as a sweet condiment with curries or with game. Clean a couple of pounds of fresh winter chanterelles. Set brine to boil: 1 cup white vinegar 1 cup balsamic vinegar 1/2 cup water 2 cups of sugar 10 whole cloves, 10 peppercorns, 1-2 cinnamon sticks Stir the mushrooms into the brine and bring back to boil. Simmer on medium heat for half an hour. Scoop the hot mushrooms into jars and cover with brine; seal and store. The leftover brine is also delicious. Used for marinades etc. never wasted. |
May 7, 2017 | #47 | |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
Posts: 1,014
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May 7, 2017 | #48 |
Riding The Crazy Train Again
Join Date: Dec 2011
Location: San Marcos, California
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I really liked the leftover brine part-nothing wasted. Awesome!
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"The righteous one cares for the needs of his animal". Proverbs 12:10 |
May 7, 2017 | #49 | |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
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Quote:
I wonder if the vitamin D content is why they keep so well. |
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May 7, 2017 | #50 |
Tomatovillian™
Join Date: Mar 2011
Location: 6a
Posts: 396
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Sounds yummy!
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May 9, 2017 | #51 |
Tomatovillian™
Join Date: Feb 2006
Location: Minsk, Belarus, Eastern Europe (Zone 4a)
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Yes, I am. We use them dried mainly for making soup in winter/spring time.
And the most usual way to cook mushrooms here is to boil and then roast them with potatoes or/and onion pieces. There are some other ways - to pickle them in jars in vinegar/herbs mix or soilted in jar/barrel. Will add some recipes later in August-October time
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1 kg=2.2 lb , 1 m=39,37 in , 1 oz=28.35 g , 1 ft=30.48 cm , 1 lb= 0,4536 kg , 1 in=2.54 cm , 1 l = 0.26 gallon , 0 C=32 F Andrey a.k.a. TOMATODOR Last edited by Andrey_BY; May 9, 2017 at 03:08 PM. |
May 9, 2017 | #52 | |
Tomatovillian™
Join Date: Jun 2013
Location: Finland, EU
Posts: 2,550
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Quote:
Sorry, slightly OT, but one has to be careful about drawing conclusions on the myriad of Vit D studies.. |
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May 9, 2017 | #53 |
Tomatovillian™
Join Date: Jan 2014
Location: Near Philadelphia, PA
Posts: 1,940
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I don't know if it has been tested on chantarelles, but the vitamin D level of many mushrooms can be increased substantially by exposure to sunlight (UV).
http://www.fungi.com/blog/items/plac...vitamin-d.html is one of many sources that incorporate the scientific studies into a very digestible format. |
May 12, 2017 | #54 |
Riding The Crazy Train Again
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Location: San Marcos, California
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Thank you Andrey. I'd like to see the recipes. How wonderful to have access to beautiful dried mushrooms. I can only dream of the wonderful soups!
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"The righteous one cares for the needs of his animal". Proverbs 12:10 |
May 13, 2017 | #55 |
Tomatovillian™
Join Date: Feb 2013
Location: Czech republic
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Today we had lunch (pork chops) on mushrooms with dumplings. The grandson, who is twelve, ate another serving after three hours. So it tastes good for him. The glasses are our stock of dried mushrooms, which we also use in soup and mushroom sauce.
Vladimír |
May 13, 2017 | #56 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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Vladimir, those glass jars of mushrooms are worth more than their weight in gold! I wish I had access to that many mushrooms!
We just had our one and only small appetizer of black morels, we only found about 8 tiny morels over 4 or 5 days time, so each of us had only a taste, just fried in butter and onion. Much too dry again this year for good mushrooming.
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Dee ************** |
May 13, 2017 | #57 |
Moderator Emeritus
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Location: Upstate NY, zone 4b/5a
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Vladimir,you have my home address,and since I no longer can go mushroom hunting,well,you get the picture.
Carolyn,of course just kidding and with the lousy weather here I can say that the wild strawberries are blooming in the backyard, but I doubt I'll be able to pay anyone to get down on their knees and pick them as I used to do.
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Carolyn |
May 14, 2017 | #58 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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Vladimir, wow those are great jars of boletes!!
I totally love the smell of dried boletes. All the best ones smell like honey. |
May 14, 2017 | #59 |
Tomatovillian™
Join Date: Mar 2011
Location: 6a
Posts: 396
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Not exactly wild but they're in the forest and being grown as if wild. Shiitake.
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May 14, 2017 | #60 |
Riding The Crazy Train Again
Join Date: Dec 2011
Location: San Marcos, California
Posts: 2,562
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That jar of dried mushrooms is beautiful. What wealth!
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"The righteous one cares for the needs of his animal". Proverbs 12:10 |
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