I canned up some chanterelles last fall, and they turned out well. They weren't mushy or anything. Had some just a couple of weeks ago in an omelette with crab and cheese...excellent breakfast! I dry saute them after draining off the canning liquid. When the liquid has steamed off, add some butter and they fry up pretty well. I have also sliced them thin and dehydrated them, and then vacuum packed them afterwards. Processed in this way, they also last a long time, but when reconstituted they are chewy. I like the canned ones much better. Fresh is always the best, though. Thanks for the motivation...I'll be headed out this weekend!

Chasbo - I'll post the canning recipe in the next day or so, as it's at home and I'm currently at work.

Seastrike,

"Next year I'll take you up on your g duc spot. I know you just want to have me dig and I'm ok with that!"

If the secret g duc spot is the one I showed Dave, be prepared to have me come along to help find the ones you can dig for us old guys.

He may be hobbling with two broken legs otherwise:).

I don't think Dave kisses and tells Sebastes so it must be another spot ;-)
I wouldn't mind getting out with both of you though.

I have not yet told. It is Sebastes spot and I never taken anyone without his permissiopn. But if you have a strong back, i'm sure he will be okay with letting you come.

Looking fwd to next July.

Olive Oil, and Herbs. Oven Roast at 400 for around 12 minutes. Let cool Vaccum pack and freeze. This works great for the early chantrelles they hold there texture throughout the year.

Seastrike, prepare your shovel.

It's just like the new puppy.....what have I gotten myself into?

i know tons of great spots. i sure wont tell either. sadly the best spot i know got logged a few years back.

nothing like frsh backstrap and chantrells. i cant wait for the 11th.

I agree with you deerslayer on the backstrap and shrooms. Great stuff.
You should reconsider on sharing with ole Dave V though. Cool dude to hang with and he can tell stories until you have to tell him to stop.
Looks like he knows how to keep a secret as well.

One of you said to cut them at the stem at ground level. Was that just for keeping em clean? They don't propagate from the root (as the califlowers do) do they?

I've heard that cutting them at ground level will allow some of the spores to reproduce.... I've also heard that it does not really matter. I've been told that picking a shroom is like picking a peach. The roots are the tree and they are an underground network that is not damaged by picking the shroom.... This is why you find chantrelles and other shrooms in clusters.

It's standard practice to cut mushrooms off at ground level. This helps keep the dirt off. It supposedly helps the mushrooms grow in the future, by not pulling them out by the "roots". I'm not sure I agree with that but it's a good practice anyway.

their spoors are air born raking and pulling out by the stem disturbs pine needles and soil in the surrounding area cutting is the way to go.

I went out yesterday morning about 0730. After lengthly exploration it became obvious to me that the forest floor was just too dry. I had only found one shroom of any variety. By 1000hrs I became hungry, ate the shroom. Well about 15 min. later my legs started to feel kind of numb and rubbery. Then the trees started moving around me. Before long all I could do was lie down and laugh! Then I took a nap. By late afternoon all was well. Thinking about taking another trip to the secret spot tomorrow.

Had a chantrelle and bacon frittata for breakfast yesterday at a restaurant downtown. It was awesome.