John Miller
Chanterelle mushrooms are considered the queen of all wild mushrooms. They are firm, fibrous, and generally bug-free. They can be cooked in a variety of ways, including sautéing, pan-frying, roasting, pickling, and smoking. Smoking chanterelle mushrooms can be done on a stovetop or grill with wood chips, or even loose-leaf tea. They can also be finished in a dehydrator. After smoking, they can be seasoned and seared before being added to recipes such as pizza, burgers, or steak. Smoked chanterelles can also be ground into a powder and used as a thickening agent or spice.
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What You'll Learn
How to smoke chanterelle mushrooms on a stovetop
Smoking chanterelle mushrooms can add depth, flavour, complexity, and intrigue to your vegan and vegetarian dishes. The process is simple and easy, requiring no special equipment and can be done in just 15 minutes. Here is a step-by-step guide on how to smoke chanterelle mushrooms on a stovetop:
Preparation:
Firstly, source some fresh chanterelle mushrooms. Chanterelles are generally collected from the wild and can be found in higher-end grocery stores and natural markets. Look for firm mushrooms with no soft spots, and avoid wet or mushy ones.
Smoking Process:
- Clean and place the mushrooms in a bowl.
- Lightly coat them with olive oil, tossing gently. Be careful not to use too much oil as it can interfere with the smoking process.
- Sprinkle the mushrooms with salt and pepper, or other desired seasonings.
- Prepare your stovetop by placing a double layer of foil in the bottom of a medium pot.
- Add 3-4 tablespoons of finely shredded wood chips (Alder, Apple, Almond, Cherry, or similar) or loose-leaf tea on top of the foil in a little mound.
- Place a strainer basket over the pot, ensuring it fits securely.
- Put the mushrooms in the strainer basket and cover the pot with a tight-fitting lid.
- Turn on the stove to medium heat for 10-15 minutes. The mushrooms will absorb the smoky flavour from the wood chips or tea.
Optional Finishing Steps:
- After smoking, you can sear or sauté the mushrooms to add additional seasoning before using them in recipes.
- Cut the mushrooms into bite-sized pieces and briefly sauté them in hot oil with salt and pepper.
- Add a few dashes of Worcestershire sauce, soy sauce, or balsamic vinegar and keep the heat high to prevent liquid from developing in the pan.
- Alternatively, add sliced onions and minced garlic to the mushrooms when sautéing, then finish with butter and your desired seasonings.
Smoked chanterelle mushrooms can be a delicious and versatile addition to your culinary creations, so feel free to experiment and enjoy the unique flavour they bring to your dishes!
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Brining chanterelles before smoking
Brining is a process where food is soaked in brine, a mixture of salt and water, to enhance its flavour and texture. Brining is often used as a way to preserve food, such as pickling, and can be done with various ingredients, including vegetables, meats, and even mushrooms.
When it comes to preparing chanterelle mushrooms for smoking, some people choose to brine them first. Brining chanterelles involves soaking them in a brine solution, which can be made with vinegar, salt, and water. This process is done with the belief that it will enhance the mushrooms' flavour and texture before smoking. However, there are differing opinions on whether brining is necessary or beneficial for chanterelles.
Some people who have brined chanterelles before smoking report that the mushrooms had a great flavour, but the texture was similar to being partially cooked. They also noted that the mushrooms did not change much during the smoking process, aside from absorbing some smoke flavour. Additionally, the high water content of mushrooms means that they can become soggy if soaked in brine, potentially affecting their texture negatively.
Instead of brining, some people suggest that a light misting of the mushrooms before smoking may be a better option to help the smoke flavour adhere to the mushrooms without altering their texture. This method is often used for other types of mushrooms as well, such as shiitake, agarics, and criminis. After smoking, the mushrooms can be finished in a low-to-no-heat dehydrator to extend their shelf life.
Ultimately, the decision to brine or not brine chanterelle mushrooms before smoking is a matter of personal preference. Some people may find that brining adds to the flavour, while others may prefer to avoid it to maintain a firmer texture. Experimentation with different techniques can help determine the best method for preparing smoked chanterelles according to one's taste.
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Using a smoker and dehydrator
Smoking and dehydrating chanterelle mushrooms is a great way to preserve them for later use. Dehydrated chanterelles can last for up to a year when stored properly, making them an excellent option for long-term storage. They also take up less space than fresh or canned mushrooms, making them ideal for camping trips and backpacking.
To smoke and dehydrate chanterelle mushrooms, you can use a smoker and a dehydrator. Here is a step-by-step guide:
- Clean the chanterelle mushrooms by rinsing them under running water or using a small brush to remove any dirt. Avoid soaking them in water as mushrooms are porous and will absorb the water, potentially affecting their texture.
- Slice the mushrooms into thin pieces, about 1/4 inch thick. Keep the slices as uniform in thickness as possible to ensure even drying.
- Place the mushroom slices in the smoker. You can season the mushrooms with salt and pepper or other spices before smoking, if desired. Set the smoker to a low temperature of around 80-120°F to avoid cooking the mushrooms during the smoking process.
- Smoke the mushrooms for about 2 hours or until they have absorbed enough smoke flavour.
- Transfer the smoked mushrooms to the dehydrator trays. Spread them out in a single layer and set the dehydrator to a low temperature between 125°F and 150°F.
- Dehydrate the mushrooms for 4-6 hours or until they are completely dry. The mushrooms should be brittle and snap easily when bent.
- Allow the mushrooms to cool and then store them in airtight containers or vacuum-sealed bags in a cool, dry place. Dehydrated chanterelles should be kept away from heat, light, and moisture to prevent spoilage.
By following these steps, you can enjoy the unique flavour of smoked chanterelle mushrooms throughout the year and use them in a variety of dishes, such as soups, stews, pizzas, and pastas.
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Types of wood chips for smoking chanterelles
Smoking food is a great way to add flavour to your dishes. When wood is burned, it releases a complex mixture of gases and compounds, including carbon dioxide, water vapour, syringol, and guaiacol. These smoke particles react with the proteins and fats in the food, creating new flavour compounds.
There are a variety of wood chips available, each imparting a unique flavour and aroma to the food. Here are some of the most common types of wood chips used for smoking chanterelle mushrooms or other foods:
Hickory Wood Chips
Hickory is one of the most common wood chips for smoking and is widely used in the southern and Midwestern states. It imparts a strong, sweet, and smoky flavour to the food. It is a versatile option that pairs well with most meats, including pork, beef, and poultry.
Mesquite Wood Chips
Mesquite wood chips produce a more intense and spicy smoke flavour. It is a good choice for adding a bold and distinctive taste to your dishes.
Oak Wood Chips
Oak is considered a classic wood for smoking, especially for red meat and wild game. It produces a milder smoke flavour, making it ideal for beef cuts like brisket.
Fruitwood Chips
Fruitwood chips, such as apple or cherry, provide a delicate and sweet smoke flavour. Applewood chips have a fruity and subtly smoky taste, making them perfect for poultry, pork, and some fish. Cherry wood chips, on the other hand, offer a mild and fruity smoke flavour that goes well with pork chops, ribs, and poultry.
Pecan Wood Chips
Pecan wood chips are similar to hickory but with a mellower and nuttier flavour. They are well-suited for beef, poultry, and lamb.
Other Options
In addition to the above, you can also experiment with other fruitwoods like peach or maple wood chips. Peach wood chips will give your food a sweet and fruity flavour, pairing well with poultry or fish. Maple wood chips, on the other hand, add a subtle sweetness to salty meats like pork.
Remember, the key to successful smoking is choosing the right type of wood chip to achieve the desired flavour and aroma. Happy smoking!
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Dishes to serve smoked chanterelles with
Smoked chanterelle mushrooms can be used in a variety of dishes, either as a side or as a garnish. Here are some ideas for dishes to serve with smoked chanterelles:
Pasta
Chanterelles go well with pasta, especially when combined with other mushrooms. You can make a creamy wine sauce with roasted garlic, shallots, and fresh herbs, and serve it with your choice of pasta. Angel hair pasta, spaghetti, and gnocchi are all good options. You can also add shrimp, zucchini, scallions, or a squeeze of lemon to the dish.
Omelette
Chanterelles are a great addition to an omelette, especially when paired with other mushrooms like cremini and hen-of-the-woods. You can also add garlic and herbs to the omelette for extra flavour.
On Toast
Smoked chanterelles on toast is a simple yet delicious dish. Cook the chanterelles in a pan with olive oil, sherry vinegar, lemon juice, rosemary, thyme, and parsley, and butter. Season with salt and pepper, and spoon the mixture over toasted bread. You can garnish with shaved Parmesan cheese.
Salad
A warm chanterelle mushroom and wild rice salad is a tasty option. You can also add other mushrooms and a bright vinaigrette made with champagne vinegar and lemon juice.
Meat Dishes
Smoked chanterelles can be served as a side dish with steak, chicken, or pan-seared trout. They can also be added to a Polish stew with bacon, chicken thighs, and kielbasa, along with roasted bell peppers and fennel.
Other Ideas
- Chanterelles can be served as a garnish for steak or chicken.
- They can be added to a puffy pancake with Swiss cheese, Dijon mustard, shallots, and arugula.
- Chanterelles can be pickled or used in a wild mushroom conserve.
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Frequently asked questions
The easiest way to smoke chanterelle mushrooms is on a stovetop. You will need a medium pot with a tight-fitting lid, a strainer basket, and wood chips or loose-leaf tea. First, clean and place the mushrooms in a bowl. Lightly coat them in olive oil, sprinkle with salt and pepper, and place them in the pot with the wood chips. This process should take 10-20 minutes.
Smoked chanterelle mushrooms can be used in a variety of dishes, including sauces, pasta, dips, burgers, and more. They can also be dehydrated and ground into a powder to be used as a thickening agent or spice.
Milder varieties of wood chips are recommended for smoking chanterelle mushrooms, as they are a delicately flavored mushroom. Some examples include alder, apple, almond, and cherry.
