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Does anyone on here forage for chicken of the woods?
If so Id love to hear about your experiences with cooking these mushrooms.
I found a bunch the other day on a hike and am trying to find a few more recipes to try other than in a risotto.
Cheers
Al
Heres some pics of my my find.
http://wildsofontario.com/2015/10/12...us-sulphureus/
I just fry them in butter and add to any recipe that would have "chicken".
I always forget that grouse aren't chicken of the woods for everybody.
Read an article last year, might have even been on here where they were bring 30 to 40$ a lb if I'm not mistaken...
Im going to have to look at the sale option. We have a few folks in town here who buy that sort of thing and sell them to the restaurants. In my experience you usually find these in big clusters and at 30-40$ a lb would add up quick!
There's a reality show "filthy riches" where they harvest and sell them somewhere in the south (show also features worm digger, burlers, and eel trappers) They make a good living doing it. I've never found or ate them but I'm keeping my eyes open.
You will never get 40$/lbs for that kind of shroom. They are good but far from been the best and they don't do well with everyone (frequent visit to the bathroom...). 5$/lbs that's all you would get.
Good find and great writing again.
Thanks for the reality check Seabast. I'll have to look and see what my local guys are willing to pay.
Cheers
A
If you want to make some money ask him how much it will take per pound of Chanterelle.Quote:
Originally Posted by captain cotton
They grown well in this province.
Attachment 31010Attachment 31011
Yes we have done fairly well for chanterelles in our area. Seemed like a good season this year.
It was a awesome year for them! I stocked a bush in the freezer.
With the warm spell last week while moose hunting we had a small feed of Winter Chanterelles. It was nice since we didn't see any moose.
Would chicken of the woods be done for the season?
You can try them on their own:
Chop them up into strips, lightly brown some garlic in olive oil and then add the shrooms. Fry them until they start to soften, add a splash of white wine or brandy or whatever and some chopped parsley. Once the wine has reduced they are ready to eat or if you like add some cream and bring it to a simmer again.
This is the first year I found a crop of black trumpets, very tasty!
Winter Chanterelles eh? are they a different species or just chanterelles that grow late?
Also, Im pretty cure chicken of the woods will grow as late as the temperature and humidity conditions permit. I can at least attest to the batch I found which were plentiful and still very tender.
Thanks for the advice Rugger! Sounds like your method would be a great brass tacks way of preparing these little beauties. Also, good job on the black trumpets. Do you do your foraging near Toronto are or do you have a honey hole somewhere else?
Cheers
Al
I think they are regular chanterelles found late in the year. Personally I haven't fond any since the fourth week of September.Quote:
Originally Posted by captain cotton
I found the patch of black trumpets on the side of my dad's driveway in the Parry sound area, I walked over them a couple of times heading into and out of my xbow stand before I clued into them lol.
We commonly find trumpet chanterelles well into Oct provided the conditions are right. We also find a fair number of chicken of the woods but for the most part they are July to Sept for us.
That recipe is a standard and works well for all wild mushrooms. Especially for large batches of trumpet chanterelles we will do them up like that (minus the cream) and freeze them in mason jars to add to pasta sauces, rice, frittata, what ever.
When I do an image search on winter chanterelle I get what I refer to as a trumpet chanterelle. Makes sense, they're the ones we find the latest.
http://mushroom-collecting.com/09_27_49.jpg
Yup that is it - according to wikipedia it is also known as Yellowfoot, winter mushroom, or Funnel Chanterelle. I guess it is a regional thing like walleye and pickerel.
Well, I was fortunate enough to partake in that bunch of Chanterelle that Muskyhunter found last week and they were awsome in an omelet.
Good to hear. I'll have to keep my eyes open for these beauties!