August is my favorite time of year in Montana. There are so many amazing foods to be foraged for in the mountains and great meals to make! This last weekend I spent time filling up containers of Huckleberries and looking for King Bolete mushrooms. The offerings were great, but I just wish it would rain a little so the hucks would swell and add up a little faster and the Chanterelles would pop up.
Huckleberries – with the berries I picked I have been enjoying sprinkling them in my cereal, eating them with half-&-half & sugar, making huckleberry muffins, making huckleberry jam, and freezing some to enjoy later in the winter months… see later post for Huckleberry Muffin Recipe.
King Bolete Mushrooms – I like to saute my mushrooms in butter and then freeze them for later use. That way they retain their flavor and texture. I like to stock my freezer with as many as possible to I can make wild mushroom risotto and frittatas all winter long… see later post for Wild Mushroom Risotto Recipe.
I have seen many people searching “how to freeze huckleberries.” I suggest to freeze them in one layer on a cookie sheet. After they are frozen put them in an air tight container. They should stay separated but over time they will get ice crystals… I try to use them within one year.
I also see a lot of people looking up where to find huckleberries near Bozeman. There are many places up Hyalite, just follow your nose you can smell them when you are close 🙂