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Mycologist and mushroom hunter with the Minnesota Mycological Society, Marek Turowski, explains his method of preparing the much sought after edible fungus Wild Chanterelles.
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Chanterelle Preparation:
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[Recipe] Chanterelle Side-dish
Sautee par-boiled mushrooms in butter and/or olive oil,
with a pinch of salt and pepper to taste for approximately 10 minutes.
Add a dollop of sour cream to garnish (optional)
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Pickled Chanterelles
Boil in mildly salted water for 10 minutes
Strain, fill treated canning jar with the above ingredients.
ALWAYS BE 110% sure a wild-edible is safe before messing with it. If you are not sure, DON'T TOUCH IT and/or consult an expert!
For more information visit: www.MinnesotaMushrooms.org