I found a local old Italian fellow that I've been bugging for 12 years and he finally took me under his wing and showed me the ropes. We went to a mature Jack Pine stand and found mounds and mounds of Chantrelles. Myself, wife and children picked a big box full then spent several hours cleaning them with a brush, and then split them into pieces with a knife, checking for worms in the stems. I then "fried" them in a large sauce pan (as much as can fit at a time) and drained the water twice. While this was happening, I was boiling lids and sanitizing 500mL Mason Jars. Once most of the water was drained, I added liberal amounts of good Olive oil to the frying pan and fried the mushrooms a bit, adding some garlic, peppercorns and some bay leaves. Once it was fried up a bit, I packed the whole mess into the aforementioned jars, wiped the rim and let them seal. The end product is a beautiful little jar full of Chantrelles that is sealed and as stated by the Italian fellow, "delicious and you can keep 'em for years!"
Post by Jack of all Trapping on Feb 21, 2013 8:49:29 GMT -5
Sounds Delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!
"WHERE THE DEER LEAP AND THE PANTHER CREEPS, WHERE THE TROUT LEAPS HIGH AT THE HOVERING FLY, AND THE EAGLE'S CRY BODES A TEMPEST NIGH, THIS IS MY HOME IN THE MOUNTAINS ALONE."
