Thanksgiving Day mushrooms stewing in their own juices - Hedgehog Mushrooms, Chanterelles, and White Chanterelles
Here is a pan of fresh-picked Thanksgiving Day mushrooms sizzling on the stove. It's a mixed pan of Hedgehog Mushrooms (Dentium repandum aka Hydnum repandum), Chanterelles (Cantharellus cibarius), and White Chanterelles (Cantherellus subalbidus). We let them "stew in their own juices". It's really remarkable how much juice these mushrooms make in a hot pan! (Near Susan Creek, North Umpqua River, Oregon, 28 November 2013)
We "dry sauté" them. Clean your mushrooms by trimming them and avoid water if possible - they are like sponges. Then slice them into a pan on high heat with no oil, and they will make their own sauce as the water cooks out of them. Let the juice cook down until it's almost gone, and add a bit of butter or olive oil, salt, and garlic and let it simmer... delicious!
Thanksgiving Day mushrooms stewing in their own juices - Hedgehog Mushrooms, Chanterelles, and White Chanterelles
Here is a pan of fresh-picked Thanksgiving Day mushrooms sizzling on the stove. It's a mixed pan of Hedgehog Mushrooms (Dentium repandum aka Hydnum repandum), Chanterelles (Cantharellus cibarius), and White Chanterelles (Cantherellus subalbidus). We let them "stew in their own juices". It's really remarkable how much juice these mushrooms make in a hot pan! (Near Susan Creek, North Umpqua River, Oregon, 28 November 2013)
We "dry sauté" them. Clean your mushrooms by trimming them and avoid water if possible - they are like sponges. Then slice them into a pan on high heat with no oil, and they will make their own sauce as the water cooks out of them. Let the juice cook down until it's almost gone, and add a bit of butter or olive oil, salt, and garlic and let it simmer... delicious!