Thanks for the great video. I discovered chanterelles late in life but now they are one of my favorites. I bought 20 pounds at 6 bucks a pound, cleaned them up, dried them on towels for 2 days, and now I am in the process of pre-cooking them. They take a very long time to cook so the process you follow is perfect, once cooked they go into vacuum sealed bags and I'll have them for another year, ready to thaw and cook into various dishes. Without this pre-cooking step it just takes forever (well, if you're used to using button mushrooms or similar)
Cool video and really like your kitchen. I'm from Finland and didn't know there are any other ways to prepare Chanterelles than this. Moist out in warm pan and then a lot of butter and bit more heat. I believe using oil is considered blasphemy here when you're frying mushrooms or fish. Ps. Chanterelle soup with garlic baguette is best dish you can do during the cold winter evening.
Hi from the US! Chanterelle soup with garlic baguette is so delicious! I've always wanted to visit Finland. We have two little kids and we take a lot of inspiration from the school system there (we homeschool, as we don't love the school system here). All the best to you!!
Heading out to find chanterelles today, haven't had much luck so far this season - so I'm super glad that I watched your video. I'm also going fishing, so I hope to do a catch & cook with both trout and mushrooms. Thanks for the tips! I'm hungry, gotta get going this morning! Cheers.
Nice video! Im privileged to live near big forests here in South West Finland where there’ s Chanttarels so much you can pick, pretty much. (of course other mushrooms as well, Cep season is great now). Just came from a evening walk with the dog and picked 5 litres of Chantares. Just couldnt leave them in the forest. Lol.
That's amazing! It's the same where I live. You can find them, and other mushrooms every year in the spring and fall. All the best to you. Enjoy your mushrooms! :)
One important tip: start the heat medium so that you dont char the mushrooms - that’ll change the flavor profile so slowly bring the heat up and let the water evaporate with heat turned high
They grow wild in abundance here in Zimbabwe this time of year(rainy season), I bought half a shopping bags worth today for one United States dollar- life is good.
That's awesome!! And this message comes to me in a really cool time. I'm learning how to play the guitar and one of the songs I've been practicing in the morning is Zimbabwe by Bob Marley. Small world. All the best to you!
I came across your channel and so happy I did! I watched all your videos and really like what your doing. Do keep it up and may many good things come your way :) You also have a new subscriber :)
i just did that 25 times today and yesterday, this is the only way if you want to store them in the freezer. we got so many of the chanterelles this year. oh right, we also put white peeper powder and salt on them here in sweden. and never oil!
Appreciate you sharing this. He didn't mention freezing them. So after their "dry cooked" you can freeze them like this? I'm on a fat-free diet, and wondering how to use them after their "dry cooked?" Any suggestions would be great!
wonderful video thank you so much I just scored a bunch of chantarelles from my sister who is a well trained forager, and needed to know how to cook them. Subbing because you deserve it, By the way, I wish I had known: Kerrygold UNSALTED is still cultured in the US, but Kerrygold SALTED is NOT a cultured butter. Try them side by side, and finally youll have a reason to switch exclusively to unsalted if you havent already. (im always torn about wanting both in my fridge but now its just worth salting my unsalted.)
Wow! That is amazing to know!! Unsalted all the way it is! Thank you for that awesome info! If you liked this video, check out the other ones I've made, they have gotten a lot better. Thanks again! All the best!😀
when you just said i can't stop smelling them i knew exactly what you meant, the smell of pfefferlinge (so they are called where i live ) is awesome it reminds me of sweet peaches or apricot and when they are very fresh the touch of it it is velvety. Very interesting way to prepare them i will try it out. This year in south germany has been a very good one for cantharellus cibarius hope to keep founding them but the season is almost over. Saludos
Thank you! I'm happy it was helpful! If you like this you'll love the other videos I've made. In my opinion they are way better than this one! 😄 have an amazing day!
Thank you for sharing this video I appreciate it. Can they be enjoyed in dishes after their "dry cooked" without fat? I am on a fat-free diet. Like after the dry cooked could I add them to soups or stews and if so would I put them in at the very end?
Hi! Yes! of course. At that point (before the fat) you can certainly add them to anything you want. Just season with a pinch of salt and that's it. Enjoy!
@@chefandrepdx Thank you for your answer! Also, I would estimate the weight of the chanterelles in your video, to be about ½ kg or about one pound. Is that about right?
Wow! That's so cool that you are in Sweden! This is one of my favorite things about the internet. I'm in Independence, Oregon (USA) and I'm writing to somebody on the other side of the world. So cool!! :) All the best to you!
Oregon is in the northwest of USA. I think. Almost the same climate as in Scandinavia. It's a total solar eclipse in US April 8 2024. My neighbor is going to see it .
I like to cook them until some are pretty crispy, some some medium and some rare. They seem to have three different flavors. My only problem is now I have to wait all winter until they grow again. I can't wait to try adding the butter last! Thanks
Agreed! That being said, one of the best things about them is that they are not always around. This adds a unique "treasure quality" to them. :) Enjoy the beautiful things in life! Cheers!
I was surprised to see the price $49 per lb in Central Market in Texas when in Eastern Europe the same amount costs just $2 at any farmers’ market. Or you can simply go to the forest and collect them for free. Btw, its name in eastern european languages means “foxes”
Awesome! We should consider ourselves very lucky that we can get these for free or at least for cheap where we live. Some places charge crazy amounts for them!
Grass fed butter? Oh well I've seen crazier. I buy my butter at Walymart and get my veggies from my neighbors yard at midnight. I just wish they had a Pecorino Romanno tree.
@@chefandrepdx I ussualy don't comment on YT, but imo Kerrygold isn't that good, tried it and found it to be kind of avarage. You should try someting like D'isigny butter if you can get your hands on it (i'm from the EU). BTW, going to cook 2lbs of this bad boys this way today for the very first time, thanks Chef!
Ha! 😜 sorry amigo. Can’t please everybody when making a video. Just trying to help people learn to cook them. All the best to you. Thanks for the feedback! 🤘🏽
Thanks for the great video. I discovered chanterelles late in life but now they are one of my favorites. I bought 20 pounds at 6 bucks a pound, cleaned them up, dried them on towels for 2 days, and now I am in the process of pre-cooking them. They take a very long time to cook so the process you follow is perfect, once cooked they go into vacuum sealed bags and I'll have them for another year, ready to thaw and cook into various dishes. Without this pre-cooking step it just takes forever (well, if you're used to using button mushrooms or similar)
Awesome!! That’s a great way to do this! Saving them for all year is genius! All the best to you!
Just picked a load of these off my property. First two small batches I sautéed in butter. Then I searched and found this video. Game changer!
Awesome! I'm glad I could help! It really does make a huge difference! :)
Cool video and really like your kitchen.
I'm from Finland and didn't know there are any other ways to prepare Chanterelles than this. Moist out in warm pan and then a lot of butter and bit more heat. I believe using oil is considered blasphemy here when you're frying mushrooms or fish. Ps. Chanterelle soup with garlic baguette is best dish you can do during the cold winter evening.
Hi from the US! Chanterelle soup with garlic baguette is so delicious! I've always wanted to visit Finland. We have two little kids and we take a lot of inspiration from the school system there (we homeschool, as we don't love the school system here). All the best to you!!
Simply, just I like. Recipes usually say: ˝ first heat the oil in a pan˝. Don´t do that! This is how it should be prepred. 👍
Heading out to find chanterelles today, haven't had much luck so far this season - so I'm super glad that I watched your video. I'm also going fishing, so I hope to do a catch & cook with both trout and mushrooms. Thanks for the tips! I'm hungry, gotta get going this morning! Cheers.
Wow! That sounds amazing!
Have fun out there!!
Did it this way and turned out absolutely fabulous👍🏻
Awesome! Thank you for trying it out!
Nice video! Im privileged to live near big forests here in South West Finland where there’ s Chanttarels so much you can pick, pretty much. (of course other mushrooms as well, Cep season is great now).
Just came from a evening walk with the dog and picked 5 litres of Chantares. Just couldnt leave them in the forest. Lol.
That's amazing! It's the same where I live. You can find them, and other mushrooms every year in the spring and fall. All the best to you. Enjoy your mushrooms! :)
One important tip: start the heat medium so that you dont char the mushrooms - that’ll change the flavor profile so slowly bring the heat up and let the water evaporate with heat turned high
Yes. 100%.
They grow wild in abundance here in Zimbabwe this time of year(rainy season), I bought half a shopping bags worth today for one United States dollar- life is good.
That's awesome!! And this message comes to me in a really cool time. I'm learning how to play the guitar and one of the songs I've been practicing in the morning is Zimbabwe by Bob Marley. Small world. All the best to you!
I came across your channel and so happy I did! I watched all your videos and really like what your doing. Do keep it up and may many good things come your way :) You also have a new subscriber :)
Thank you! Your words put a big smile on my face! I'm gonna keep doing it and hopefully getting better. Thank you again! :)
i just did that 25 times today and yesterday, this is the only way if you want to store them in the freezer. we got so many of the chanterelles this year. oh right, we also put white peeper powder and salt on them here in sweden. and never oil!
Nice! A little jealous :), we don't have any right now, but will soon... All the best to you!
Appreciate you sharing this. He didn't mention freezing them. So after their "dry cooked" you can freeze them like this? I'm on a fat-free diet, and wondering how to use them after their "dry cooked?" Any suggestions would be great!
Thanks a lot for your video ,I cooked same way like you and its so delicious 😋 tnx
Excellent! I'm happy you enjoyed them this way! All the best!
wonderful video thank you so much I just scored a bunch of chantarelles from my sister who is a well trained forager, and needed to know how to cook them. Subbing because you deserve it,
By the way, I wish I had known: Kerrygold UNSALTED is still cultured in the US, but Kerrygold SALTED is NOT a cultured butter. Try them side by side, and finally youll have a reason to switch exclusively to unsalted if you havent already. (im always torn about wanting both in my fridge but now its just worth salting my unsalted.)
Wow! That is amazing to know!! Unsalted all the way it is! Thank you for that awesome info! If you liked this video, check out the other ones I've made, they have gotten a lot better. Thanks again! All the best!😀
when you just said i can't stop smelling them i knew exactly what you meant, the smell of pfefferlinge (so they are called where i live ) is awesome it reminds me of sweet peaches or apricot and when they are very fresh the touch of it it is velvety. Very interesting way to prepare them i will try it out. This year in south germany has been a very good one for cantharellus cibarius hope to keep founding them but the season is almost over. Saludos
Yes! Right now it is the season over here and I've been finding tons of them! We are so lucky!!
Wow this is a really nice tutorial!
Thank you so much!! I'm happy to create another video about any other food topic you request.
Nice I will try this. Should the pan be on high/low heat when you start cooking them without oil?
Medium high is what you want. 👌🏽
@@chefandrepdx thanks bro
Love it, Chef!
Thank you! I'm happy it was helpful! If you like this you'll love the other videos I've made. In my opinion they are way better than this one! 😄 have an amazing day!
@@chefandrepdx just checked out your videos, Chef! Love all the helpful tips, I’m trying to be a better cook myself :)
Thank you for sharing this video I appreciate it. Can they be enjoyed in dishes after their "dry cooked" without fat? I am on a fat-free diet. Like after the dry cooked could I add them to soups or stews and if so would I put them in at the very end?
Hi! Yes! of course. At that point (before the fat) you can certainly add them to anything you want. Just season with a pinch of salt and that's it. Enjoy!
The recipe is great! What is the brand and the size of the skillet that you are using?
Thank you! The skillet is Lodge and it’s probably 13 inches… if you liked this video, check out my other ones (they are way better!) 😊
@@chefandrepdx Thank you for your answer! Also, I would estimate the weight of the chanterelles in your video, to be about ½ kg or about one pound. Is that about right?
@@gracexarto5355 Yup. About right.
In Sweden we can find them everywhere. Delicious
Wow! That's so cool that you are in Sweden! This is one of my favorite things about the internet. I'm in Independence, Oregon (USA) and I'm writing to somebody on the other side of the world. So cool!! :) All the best to you!
Oregon is in the northwest of USA. I think. Almost the same climate as in Scandinavia. It's a total solar eclipse in US April 8 2024. My neighbor is going to see it .
How would you suggest I clean them?
A little brush is great and a tiny bit of water of they’re too dirty. Enjoy!
I like to cook them until some are pretty crispy, some some medium and some rare. They seem to have three different flavors. My only problem is now I have to wait all winter until they grow again. I can't wait to try adding the butter last! Thanks
Agreed! That being said, one of the best things about them is that they are not always around. This adds a unique "treasure quality" to them. :) Enjoy the beautiful things in life! Cheers!
Winter chanterelles are also tasty but harder to find
Very interesting!
Glad you think so! Thank you!
You know what's up. I'm dehydrating some right now for the exact same reasons.
One of the best mushrooms on the planet! 😃
Would it be good for like a “pulled pork” sandwich?
100%! That would be crazy good! Yum!
Instead of butter can I add molè sauce to them ?
Thank you 🍄
Oh yeah! I've never done that but it sounds amazing!! Let me know how this goes!
@@chefandrepdx they were delicious with the mole 🤤 I'm going to use them to make Sloppy Joe's next 🔥
I love to saute them in butter and then add them to my omelet for breakfast.
Yes! That is always amazing!
That is the best butter
For sure. The only thing better would be to make your own from your own cows. But that's not my reality yet. One day though! :)
I was surprised to see the price $49 per lb in Central Market in Texas when in Eastern Europe the same amount costs just $2 at any farmers’ market. Or you can simply go to the forest and collect them for free. Btw, its name in eastern european languages means “foxes”
Awesome! We should consider ourselves very lucky that we can get these for free or at least for cheap where we live. Some places charge crazy amounts for them!
I just go to my town park lol
Grass fed butter? Oh well I've seen crazier. I buy my butter at Walymart and get my veggies from my neighbors yard at midnight. I just wish they had a Pecorino Romanno tree.
A cheese tree would be pretty amazing!
@@chefandrepdx 🇮🇹 🧀 🤗 👍
Lol wtf? 😆
You'd be surprised how different it actually tastes. You can try grass fed milk vs regular milk as well.
Very nice but I’ll say this is the basic way to do it. And maybe the best. I like to add some garlic and chalot as well👍
Yes, I agree. This is the basics. At this point you can get creative with it! Check out my other videos, they are way better than this one! :)
Hi! Why is music louder than your voice? :)
😂 because this is the second video I ever made… check out the new ones, they are way better! 🤣
I see :) Cool! Thank you.
Mean streets of Seattle
True that! I'm a little south of there but in the neighborhood for sure! All the best!
How long are you cooking them and about what temperature?
It doesn't take very long, just cook them until all the water has come out and they are dry again. Medium high heat is good.
@@chefandrepdx i seem to burn some during the ddy sauté. Just found some wine caps btw
I pick these in florida
Nice! I didn't know you could find them there! That's awesome!
Kerry gold 🇮🇪
The best! :)
@@chefandrepdx I ussualy don't comment on YT, but imo Kerrygold isn't that good, tried it and found it to be kind of avarage. You should try someting like D'isigny butter if you can get your hands on it (i'm from the EU). BTW, going to cook 2lbs of this bad boys this way today for the very first time, thanks Chef!
What about making a sauce
Totally! Just add a little stock or wine, reduce, add more butter and possibly herbs, and enjoy over a steak, chicken or anything else!
thank you for the video but the music all the way through is unnecessary IMHO
You may be correct on this. :) I'm just trying to play around and put together a somewhat descent video... Thanks for the feedback!
Thumbs down. Eating and smacking into the mic 🤮
Ha! 😜 sorry amigo. Can’t please everybody when making a video. Just trying to help people learn to cook them. All the best to you. Thanks for the feedback! 🤘🏽