Last week my post referenced the Chanterelle Mushrooms we have been finding in the woods. Come to find out after another scouting in the woods, Jon and Paul found an entire patch of them! With the use of a t-shirt, Jon managed to bring home 2 pounds of them and another 5 pounds later in the week! We found an excellent website that has recipes and mushroom preservation information. I would like to can the mushrooms but sources online state that it's not safe to can wild mushrooms. In the meantime, we decided to sautee them in olive oil and freeze them because drying isn't preferred for chanterelles.
These are chanterelle mushroom puffs. Very tasty, but heavy on the butter.
- 1 cup chicken broth
- 1/2 pound chanterelles, minced
- 1/2 cup (1 stick ) butter
- 1/2 teaspoon salt
- 1 cup unbleached all-purpose flour
- 3 eggs
Heat the chicken broth in a heavy medium saucepan. Add the chanterelles, butter, and salt and allow to come to a boil. Stir in the flour, mixing constantly until the mixture is smooth and almost leaves the sides of the pan. Remove from the heat. Beat one egg at a time into the mixture.
Drop tablespoons of the dough onto a buttered cookie sheet, spacing the spoonfuls about 2 inches apart. Bake in a preheated 450º oven for 15 minutes or until firm and golden. Cool the puffs on a rack.