• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Red Chanterelles

red chanterelles from wisconsin

One of the most exciting things that happens for me is discovering something that I haven’t found before. This year, one of those things was red chanterelles.

One day I got a picture message from an old coworker, and I was shocked to see a big basket of what looked like red chanterelles. I didn’t think it was possible-I hadn’t ever heard of them before in the Midwest.

I told my friend I’d do anything to get my hands on some to play with. He told me he’d see what he could do, but the person that had picked them lived a couple hours away.

A day or two later, I got an online message from someone around the St. Cloud area in Minnesota requesting an I.D. They shot me some pictures of the mushrooms, and sure enough, they looked to be the same species that my friend’s buddy had found. Now I was really interested, how on earth could I have never found these before?

Habitat

The next week, I went on a little hike on a farm in Wisconsin. We were in an area with mixed hardwoods, with plenty of oak, maple, and aspen-the same type of habitat I hunt golden chanterelles in the same area. On a large slope I started to see some lobster mushrooms and dried up golden chanterelles (their season was over by this time in August). After picking a couple lobsters, I noticed a few pink mushrooms hiding under the duff. Could it be?

red chanterelles from wisconsin

I picked one up and noticed the tell-tale chanterelle veins under the cap, running down the stem. They had the scent that anyone who’s hunted chanterelles or black trumpets will know too-they, and most of their related species (hedgehogs excluded) have a very similar aroma.

That night, we went to a local brewery outside Menomonie Wisconsin for a couple drinks. I decided to walk down the dirt road since it was still light out, and because there was plenty of oaky looking, open woods across the street. Out of the corner of my eye I spotted more. More oaks and dead golden chanterelles, and more of the red guys in their prime.

Cooking

The next day I brought them home and played around with them in the kitchen. Here’s how they cooked up:

  • The aroma of the red chanterelles was not as intense as golden chanterelles or black trumpets.
  • Their flavor ended with some peppery notes, almost a bit spicy.
  • Their season in the Midwest, from what I can glean, is definitely after golden chanterelles as they were growing in mid-August.
  • They were all much smaller than golden chanterelles, but still had the meaty stem you would associate with one. Given this, since their texture is closer to a chanterelle than a hollow black trumpet, or yellowfoot chanterelle, drying is not a great way to preserve these in my opinion. I would pickle, marinate or saute in butter and freeze to preserve them.
preserved red chanterelles

Sauteeing in butter and freezing is a decent way to preserve these. 

Recipes

Heres some recipes specifically for chanterelles, or places they could be substituted. My advice: the first recipe you make should be mushroom conserve.

  • Wild Mushroom Conserve
  • Wild Mushroom Duxelles
  • Chanterelle Torte
  • Potted Chanterelles
  • Mangalitsa Pork Chops With Chanterelle-Skyr Sauce
  • Herb Gnocchi with Cockscombs and Chanterelles
  • Black Trumpet Bouchées With Chanterelle Mousse
  • Chanterelle Custard, Hedgehog Mushrooms And Chives
  • “Last Chance” Cream of Chanterelle Soup
  • Heirloom Tomato Salad with Pickled Chanterelles and Ramp Leaf Oil
  • Squab With Gooseberries And Chanterelle Wild Rice
  • Whole Chanterelles Roasted With Thyme
  • Rabbit Poached In Wild Carrot Broth With Chanterelles
  • Classic Chanterelle Omelet
  • Carbonara of Chanterelles and Black Trumpets
  • Sole With Chanterelles
  • Chanterelle Infused Vodka
  • Mixed Wild Mushrooms With Garlic And Parsley
  • Bavette Steak With Mushroom Pan Sauce
  • Chanterelles With Sweetcorn, Cream, and Chervil
  • Veal Liver With Chanterelle Cream Sauce And Garlic Mustard

Share this:

  • Facebook
  • Print
  • Email
  • LinkedIn
  • Twitter
  • Pinterest
  • Reddit

Related

Previous Post: « Quark-Lime Mousse, Black Walnut Praline, Currant Coulis
Next Post: Cockscombs »

Reader Interactions

Comments

  1. Patty Dye

    July 25, 2015 at 12:54 pm

    Hi. Thanks for the advice !
    Being the only mushroom lover in my immediate family,
    I’ve wondered..(as many others have I’m sure) how best
    to preserve chanterelles. Is it safe to assume that you could do
    this with most any chanterelles?
    And what do you think of a dry saute before adding the oil ?

    Reply
    • Alan Bergo

      August 1, 2015 at 2:37 pm

      I don’t recommend doing this with young golden chanterelles, they’re much better pickled. Freezing cooked young chanterelles seems to destroy their texture. Older chanterelles don’t have the same bouncy tooth as the young ones though, they’re more soft, and could be cooked and frozen like this. It would be fine to dry saute the chanterelles before adding oil, especially if they’re water logged.

      Reply
      • John

        July 28, 2018 at 9:21 am

        I freeze golden Chanterelles regularly with no problem. Maybe you’re not cooking the water out of them thoroughly? After cooking, I freeze them spread out on a cookie sheet and if I’m not going to eat them soon, I vacuum seal them.

        I’m currently eating a batch of Red Chanterelles for the first time and was surprised by the peppery bite in the flavor.

        Reply

Trackbacks

  1. Chanterelle Mushrooms with Brandy Butter + How To Prepare and Store Chanterelles - BaconFatte.com says:
    August 28, 2017 at 9:21 pm

    […] Red Chanterelles Preserved in Butter […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Pre-Order MY BOOK

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
7pm ET tonight on @the_outdoor_channel I take @dan 7pm ET tonight on @the_outdoor_channel I take @danielvitalis hunting for mushrooms and pigeons in WI, then I cook dinner on the farm for @wild.fed, his outdoors series that shows that wild food is much more than just meat. 

If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

Finished dishes I did were pigeon brochettes with rams bacon, sunflower roulades and wild cherry sauce and pigeon, sweet corn and wild mushroom stew. 

#mushroomhunting #wildfed #foragerchef #outdoorchannel #pigeon #foraging
After watching an old episode of Munchies (see You After watching an old episode of Munchies (see YouTube/Vice) I scribbled down a prep for yellow foot chanterelles a Swedish food truck was making. They took flatbread (tonnebrod, but I use lefse, because 🇳🇴💪) piled high with hot yellowfeet and fresh kraut, mayo, Västerbotten cheese (fontina or Hushållsost are ok subs). 

It’s one of the best ways I’ve had yellowfeet, like a funky, cheese, Nordic burrito. Just killer. 

I even forgot my lefse and served some to family in a couple BS flour tortillas Grandma had (heresy, IK) —still didn’t suck. 

Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.