Finding fresh chanterelles in Manila is a rare occurence. So when I spied these small chanterelles at Santis a week or so ago, I picked up the little package, turned my face away to avoid staring at the price too long and decided to buy them without knowing what I was going to use them for. You occasionally find frozen chanterelles at Santis, though I suspect they are the result of fresh mushrooms that didn’t sell and thus got the freezer treatment. There must be a few hotel restaurants and high end dining places that demand these delicious mushrooms and I am happy to have the dregs, so to speak. This beautiful looking, “trumpet” shaped mushroom is a yellow golden color and it has a wonderful strong flavor that is enhanced by a saute in butter or a little olive oil. At PHP211 for a small package, it was pricey but not outrageously pricey…
Chanterelles are best known in Europe, though they are abundant in North 
America and apparently parts of Africa and China as well. There are several species or relatives in the family but the most common ones known to consumers are the ones like those pictured here. They travel very well and appear rather fresh looking even days after they are picked. They sat in the fridge for another day or so before I figured out what to do with them… they were delicious!
19 Responses
hello, mm! what dish did you cook out of the mushrooms? just curious..
Fortunately with this mushroom you could do anything with it. Stuffed it in crepes or omelletes, quiches, pastas, soups and more. I also like it in mushroom gravy for steaks. I first knew of this mushrooms when invited for a dinner, our host had bruschettas with chanterelle in them. I can’t help but ask what on earth she was feeding us, the olive oil just mixes with it so magnificently.
OMG! More chanterelles in Santis! I remember when I first spied their fresh chanterelles (only once)…I was so happy :) What did you do with them?
I worked with an Italian mechanic once who gathered fiddle heads in early spring and wild mushrooms in the summer and fall in the then still thickety patches a few minutes drive around Toronto. On Mondays he brought me back trays of fiddle heads and assortments of wild mushrooms, the easiest to identify were the morels and the chanterelles. I cooked the fiddle heads but passed on the mushrooms to braver souls which seemed eerily paranoid before but rather sane and prudent after he skipped a few days off work having continuesly dozed off for four days and nights after eating his wild mushrooms. A bit of toadstools must have gotten into the mix and put him down for his Rip van Winkel moment.
Apicio, ROTFL at the “Rip Van Winkle moment” comment!!!
Now, now, now them froggy berries are essential in potions making. ;0)
Chefs prize them for their superb flavor and they keep their shape when tossed, stirred and sautéed with other ingredients. They are only found in the wild forest and efforts to cultivate them remains futile.
Oohhh I love mushrooms, all kinds of mushrooms!! (erm, except the one that makes you hallucinate :-P)
I would really love to try morel mushrooms (not exactly the most attractive looking fungi though- it looks like a brain) but I doubt if they sell it here.
Anyway, thanks for the post!
Ah, I like this sauteed in butter, garlic,dash of pepper and some shaves of cheese. I have also tried it paired with some brushetta and marinated chanterelle as appetizers.
I wonder how you cooked it, please share. :)
i am sure that there is a sequel in the works to this blog. you just can’t keep all of us hanging and not tell us what you did with them. i am dying of anticipation…
i just remembered from the disney-pixar movie ratatouille, remy the rat found a mushroom (though not sure if its chanterelle) and moved mountains trying to cook it… my guess mm is you smoked the mushrooms with some cheese, rosemary and probably added saffron :)
off mushroom topic aside, the movie characters Little chef Remy and Anton Ego the grim food critic kinda reminded me of you ! hahaha … of course because of your love of good food and the quest for the best…
ratatouille is very amusing, funny and quite informative. for all you foodies out there, this movie is definitely a must-see!
5 stars to mm and ratatouille!!!
erratum, thats aLton ego…hehehe
mmmmm. . . love this together with morrel and other mushrooms just sauteed with garlic and herbs . . .
sautee in butter with salt, pepper and fresh chopped tarragon, then enrich further with a little cream. so good with crusty baguette!
MM,
You are so lucky. I go to Santis every week, I wasn’t able to buy these. The shop seems to be full of Portobellos for now. I want to try and cook them with scallops. Seems to be a heavenly combination.
Also, did you see the dried morels in Santis? for 20 grams, it’s worth 500 pesos. I think I’m not ready for those…but I’ve heard they taste like fishes. That would be interesting.
Wow! I wonder if they have any more? I have only found dried ones recently.. can’t wait to read about what you made.
Hi MM,
Pleasantly surprised to see your chantarelle photo. I just downloaded some photos of the first chantarelle finds taken last weekend. Our first mushroom forage at the outskirts of Stockholm for the early in the season rewarded us with almost 2kilos of chantarelles and a handful black trumpets (bonus). Though I’m partial to Cepes/Porcinis or Karl-Johan, I find such a joy to see the forest floor dotted with these apricot-coloured mushrooms. The colour is such an easy give away and therefore it’s so popular among mushroom-hunters.
I usually prepare chantarelles sauteed in butter with minced garlic, shallots, a dollop of cream, flat-leaved parsley, salt & pepper. On garlic-rubbed, olive oil/butter-fried baguette or sourdough slices, mums!
Hey Marketman,
Try adding it to a creamy risotto with prosciutto, then before serving add a drizzle of trouffle oil and voila !!!
Sautee in high quality butter, one crushed small garlic clove, salt, pepper, a sprinking of white truffle oil.
Low-medium flame for 5-6 minutes; then add a splash of half and half or light cream (a splash – not a flood!!! just enough to cover the bottom of the pan).
High flame for about 1 – 2 minutes to reduce. A dash of turmeric can be added for color.
Garnish with a sprinking of chopped fresh parsley (not cilantro), fold one more time (I prefer to use a soft spatula, otherwise use a wooden spoon) and serve.
Rather than using prosciutto, which does not really cook well, you could use pancetta (not ‘bacon’), chop it, heat it up in the pan and cook the chantarelles in its fat, reducing the amount of butter accordingly.
The same mushroom preparation applies to “risotto con finferli”, except you do not add half and half.
You cook the rice in the mushroom mix, adding little extra butter, and chicken broth as needed.
Stirring (not frantically!!!) with a wooden spoon wil lhelp give the rice a “mantecato” texture.
Add high quality grated parmiggiano reggiano towards the end. Sprnkle with finely chopped fresh parsley.
Serve hot.
OMG i didn’t know santis sells chanterelles. there’s a nearby santis here in pasig. it’s in ortigas near astoria hotel but they don’t sell chantrelles only portabellos,criminis, and button mushrooms. which are common agaricus spp. where can you find this santis you’re talking about? :) thanks.
yeah i heard morels are really good! i told my mom to ship some dried morels here ^^ btw i love mushrooms! collect them, eat them and identify them. ^^