There is a point when cooking chanterelle when the water releases from the mushroom. Once this happens, usually 6min into cooking, drain most of the water then add your butter and seasoning. We have found this to be the best way to sauté them. This way the seasoning is not diluted by the water and you don’t over cook the mushroom by waiting for the water to reduce. 

Bon Appétit

Wiki info:
http://en.m.wikipedia.org/wiki/Chanterelle


Nutrition facts:
http://www.nutritionvalue.org/Mushrooms%2C_raw%2C_Chanterelle_nutritional_value.html

The beautiful but deadly “Destroying Angle”.  I have seen several but none this big. The cap was almost 6” in diameter.

From WIki»>The destroying angel (Amanita bisporigera) and the death cap (Amanita phalloides) are responsible for the overwhelming majority of deaths due to mushroom poisoning. The toxin responsible for this is amatoxin. Symptoms do not appear for 5 to 24 hours, when the toxins may already be absorbed and the damage (destruction of liver and kidney tissues) irreversible…
Read more: http://en.wikipedia.org/wiki/Destroying_angel

The beautiful but deadly “Destroying Angle”.  I have seen several but none this big. The cap was almost 6” in diameter.

From WIki»>The destroying angel (Amanita bisporigera) and the death cap (Amanita phalloides) are responsible for the overwhelming majority of deaths due to mushroom poisoning. The toxin responsible for this is amatoxin. Symptoms do not appear for 5 to 24 hours, when the toxins may already be absorbed and the damage (destruction of liver and kidney tissues) irreversible…

Read more: http://en.wikipedia.org/wiki/Destroying_angel

Maitake aka, “Hen of the woods”

Latin name: “Grifola frondosa”

My wife picked up some fresh Maitake at “Far West Fungi” in San Francisco.
We sautéed them for a side with our shrimp and grits. The Maitake has a subtle nut flavor and when sautéed with just a little salted butter it’s wonderfully savory. If you are attempting to cook this mushroom for your first time remember…less is more. To much heat and butter could easily take away from the amazing texture all the leaflets provide.

Maitake: http://en.m.wikipedia.org/wiki/Grifola_frondosa

Far west fungi: http://www.ferrybuildingmarketplace.com/farwest_fungi.php

13 days old.

Our rabbit stock is a Flemish Giant & New Zealand mix.

13 days old.

Our rabbit stock is a Flemish Giant & New Zealand mix.

When I was in Fontainebleau, France I found fresh rabbit (Lapin) available in the markets early in the morning. When I did the math it equals about $7.50 per pound.  Our rabbits dress out on average at 3.5 lbs for a rabbit, including the liver, heart and kidneys. We started to raise rabbits in our backyard because we just like the taste and wanted our children to have a real connection to their food. Now that I know the meet we are bring to the table is $26.25 rabbit and we do two per week… that’s a $210 per month value.  Not bad considering the feed is cheep, they eat mostly from the overgrowth in our garden, we use only the fertilize they produce which is amazing, and we keep the hides.   Big win!!!!
Fontainebleau: http://en.wikipedia.org/wiki/Fontainebleau

Fontainebleau Forest: http://en.wikipedia.org/wiki/Forest_of_Fontainebleau

When I was in Fontainebleau, France I found fresh rabbit (Lapin) available in the markets early in the morning. When I did the math it equals about $7.50 per pound.  Our rabbits dress out on average at 3.5 lbs for a rabbit, including the liver, heart and kidneys. We started to raise rabbits in our backyard because we just like the taste and wanted our children to have a real connection to their food. Now that I know the meet we are bring to the table is $26.25 rabbit and we do two per week… that’s a $210 per month value.  Not bad considering the feed is cheep, they eat mostly from the overgrowth in our garden, we use only the fertilize they produce which is amazing, and we keep the hides.   Big win!!!!

Fontainebleau: http://en.wikipedia.org/wiki/Fontainebleau

Fontainebleau Forest: http://en.wikipedia.org/wiki/Forest_of_Fontainebleau

My cousin stopped by to help me harvest 8 rabbits for our 4th of July party this year. It was a an amazing party with the best neighbors one could have.

We prepared the rabbits in a verity of ways, in different smokers, served along with several other free range meats.

I also fried the rabbit livers and kidneys. Once the meats were ready to serve I topped of the plate with sautéed chanterelle mushrooms we foraged the day before.

The flavors will be remembered. Many have not had rabbit and we believe it won’t be their last.

Foraging for the Chanterelle mushroom.

"Cantharellus cibarius"



Marietta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/ 

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo

Foraging for the Chanterelle mushroom.

"Cantharellus cibarius"

Marietta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo

The Chanterelle mushroom.

"Cantharellus cibarius"

Out of all the Chanterelle foraged these past few days we agreed that this one was the most exemplary specimen found. We display it within one of our observation jars then centered it on our dinner table for viewing.

Atlanta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/ 

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo

The Chanterelle mushroom.

"Cantharellus cibarius"

Out of all the Chanterelle foraged these past few days we agreed that this one was the most exemplary specimen found. We display it within one of our observation jars then centered it on our dinner table for viewing.

Atlanta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo

We could of filled several bags full of Chanterelles! We picked the best we could find. It’s early in the season and there is already plenty.

Marietta, Georgia. June, 29th 2014

http://en.m.wikipedia.org/wiki/Chanterelle

Video on health benefits: http://m.youtube.com/watch?v=1FeBje21tBo

While in Barbizon, France this is where I stayed. It was an exquisite and unique experience. Not only is the building a restored historical relic,  former home and studio of Karl Bodmer, but the owner had built 7 suits, of his own design, into the gallery.

Galerie Besharat: 40 Grande Rue, Barbizon, France

Karl Bodmer: http://en.wikipedia.org/wiki/Karl_Bodmer

Barbizon, France: http://en.wikipedia.org/wiki/Barbizon

I have been travailing between Barbizon and Fontainebleau France.  Both places are surrounded by the vast Fontainebleau Forest, home to over 3,000 species of mushroom. Although its hard to find the time to forage its exciting to find the these available in the markets early in the morning.

Fontainebleau: http://en.wikipedia.org/wiki/Fontainebleau

Fontainebleau Forest: http://en.wikipedia.org/wiki/Forest_of_Fontainebleau

Barbizon: http://en.wikipedia.org/wiki/Barbizon

During my stay in Barbizon, France I have come across many works of Art. This one is titled “Saut de Mouton” by artist Mauro Corda.

At the Galerie Besharat: 40 Grande Rue, Barbizon, France

Portraits of a southern summer.

Today, the backyard smelled like smoke, honey, and strawberries.

Sometimes one just has to fly to the epicenter to fill a bag. Even though it’s the end of the Morel season… Lincoln, Nebraska is one of the hot beds for the Morel. It was great to see how many people recognized them as I walked through the airport. These morels were most welcomed when I got home to Atlanta.

When dehydrating them keep it on the low side, around 115-120 is good enough. If the heat is too high it may evaporate some if the light oils that make these mushrooms so tasty. We set them to dry for 4-6 hours. The time depends on the size but they are perfectly dried just before crispy when there is still a little flex in them. When dried properly the mushroom can be stored indefinitely as long as the jars are stored in a cool dark place. When you are ready to cook them just rehydrate them for 10 minutes in a bowl of hit water. The form and flavor come right back and the water left behind in the bowl becomes a morel mushroom stock ready for a soup. We hope this post finds you exhausted and smiling.

I prepared 4 rabbits for our Easter cook out. We farm rabbits in our backyard. It started with wanting natural food for our children. It has since bloomed into a way of life full of discovery and self realizations founded on humble ground.

We hope this post finds you well, excited about today, and looking forward to tomorrow.

Older post on our rabbits: http://southern4perspective.tumblr.com/post/76219868541/we-started-in-the-summer-of-2013-with-five