Ah fungus... loathed by some and loved by others, it is a strange and complex organism. For some it is the taste, unique to every mushroom, and for some it is the texture, spongy yet meaty at the same time that is either off-putting or completely yummy. In my book, mushrooms are delicious and this time of year is full of many types of mushrooms.
Here on the West Coast if you drive anywhere you will see mushroom buyers. They pop up along the roads almost as readily as the mushrooms pop out of the ground after a good rain. They buy the wild mushrooms that people pick and sell them to stores or even send them across the seas. Wonderful wild mushrooms start appearing at local grocery stores for those of us who don’t know how or where to pick them ourselves.
I am one of those people who can’t tell one mushroom from another. I went to a mushroom and salmon festival in Lake Cowichan last weekend and looked at their neat display of edible and poisonous mushrooms. It was scary how similar the edible versions and deadly versions of mushrooms were. It amazes me that people can tell the difference. My boyfriend and I have tried hunting for Chanterelles and keep coming up empty handed. We’ve had a few opportunities to learn how and where to find them, but they keep falling through. So for now I buy them at stores and mushroom festivals and dream up some tasty gluten free ways to cook with them.
Here are two ways that you can incorporate Chanterelle mushrooms into your diet …
Garlic and Chanterelle Pizza
2 Udi’s gluten free pizza shells
Renée’s gluten free Ranch Dressing
2 tablespoons Olive Oil
1 tablespoon Herbes De Provence
½ lb Chanterelle mushrooms, sliced
2 cups Mozzarella Cheese, shredded
Preheat oven to 450 degrees F. Sautee sliced chanterelles in oil until softened and sprinkle with herbs. Drain excess water and set aside. Meanwhile , place pizza shells on a baking sheet. Generously coat pizza shells with ranch dressing and then top with minced garlic (to your liking). Next place sliced mushrooms on top and then cover in thick layer of cheese. Bake for 6-8 minutes and enjoy!
Bacon, Leek and Chanterelle Quiche
1 gluten free quiche crust (I made the Savory Almond Flour Crust from Elana’s Pantry … using thyme instead of shallots)
¾ cup unpasteurized soft goat cheese
1 leek, sliced
½ lb Chanterelle mushrooms
5 slices of Bacon, chopped
Salt and Pepper to taste
Preheat oven to 350 degrees F. In a large frying pan fry bacon, set aside to cool and then dice. Using the bacon fat in the frying pan, fry up the sliced leeks and chanterelle mushrooms until softened. Remove from heat, drain and set aside. In a medium sized bowl whisk eggs. Then stir in soft goat cheese, bacon, leek and mushrooms and season with salt and pepper. Pour mixture into prepared crust and bake for 35 minutes. Once quiche is cooked allow it to cool for 20 minutes before serving.