We went shroomin this weekend on the coast. I’d tell you where we found these lovely Chanterelles, but then i’d have to kill you. 😉
I do look a bit crazed in this blurry photo….
We cooked about half with a whole rabbit turned into epic herbed coney/mushroom gravy over mashed potatoes and the rest i’m saving to dehydrate. I’ve never dehydrated mushrooms before, but i really want to have some on hand for tossing into gravies and soups through the seasons. Chanterelles aren’t my favorite mushroom to eat, but they’re one of my favorites to hunt. I always find myself teetering on some mossy precipice with my hair full of branches and twigs. It’s like adult Easter egg hunting! I’ve heard there are some things you can do to these mild flavored mushrooms to intensify that flavor a bit, so i’m hoping some of my savvy readers will have some ideas for me:
Have you ever dehydrated mushrooms? Do you have any tips on how to maximize/intensify the flavor and store for ease of versatile use?