The most popular chanterelles, the Golden and White species, are abundant in west coast conifer forests in late summer and fall, and they are a culinary treat.
Golden, or Yellow, chanterelles (Cantharellus cibarius), Pacific golden (Cantharellus formosus) and White chanterelles (Cantharellus subalbidus) are the most common species in California, Oregon and Washington, as well as the most delicious. Proper preparation, storage and use will enhance any recipe.
Chanterelles are low profile mushrooms, often forcing their way up through dense forest floor detritus, moss, fallen leaves and downed twigs or limbs of trees. Additionally, they thrive in wet environments and typically appear after steady fall rains. Consequently, they are often covered with dirt, fir needles and other wet and difficult to remove material.
There are two schools of thought regarding cleaning chanterelles: one that insists that dry cleaning is better, and the other claiming that wet washing is superior. In reality, some combination of both is probably best. If the chanterelle is found in a relatively clean condition, letting it dry and then brushing any needles or residual dirt away may be better than washing. Use a soft brush made for mushrooms.
Very few things go better with steak than mushrooms and onions. When served on a bed of greens, then drizzled with a tasty dressing, this combination is ideal when you've worked up a hearty appetite. For a unique taste, try grilling the radicchio. It will turn brown, but tastes delicious.
Preparation Time: 15 Minutes
Cooking Time: Not Available
Barbecuing Time: 10 Minutes
- 1/3 cup (75 mL) balsamic vinegar
- 1 clove Ontario Garlic
- 1/2 tsp (2 mL) each salt and pepper
- 1/3 cup (75 mL) olive oil
- 1/2 lb (250 g) small Ontario Mushrooms
- Vegetable oil
- 2 filets, rib eye or strip loin steaks, about 1 1/4 lb (625 g) total
- 6 Ontario Green Onions
- 1 small head Ontario Radicchio
- 1 small head Ontario leaf lettuce
- 1 large Ontario Tomato, cut into wedges
In a small bowl, whisk vinegar with garlic, salt and pepper. Gradually whisk in olive oil. Set aside.
To grill mushrooms easily, thread them onto skewers. Brush lightly with oil; then place on greased grill over medium-high heat. Add steak to grill. Cook for 5 minutes, turning mushrooms frequently and brushing with oil if necessary; turn steak. Lightly brush green onions with oil and place on grill; cook for 3 to 5 min. more, turning onions frequently and brushing lightly with oil if necessary, until steak is rare or medium rare. Remove steak and vegetables from grill. Let steak stand about 5 min.; slice thinly on the diagonal.
Meanwhile, tear radicchio and leaf lettuce into bite-size pieces; arrange on four dinner plates. Slice green onions into 1 in. (2.5 cm) pieces. Arrange green onion, mushrooms and steak on dinner plates on top of lettuce. Garnish with tomato wedges. Whisk dressing and drizzle over salad.