Chanterelle
Latin name : Cantharellus sp.
Hul'qumi'num - Kwumsuli'qw (mushroom)
Description: You will find chanterelles growing from the ground, in a variety of different shapes and sizes but usually with caps 2-6 inches in size. They may be bright yellow-orange (Cantharellus cibarius) or white-soft pink (Cantharellus subalbidus). Their caps are smooth and generally convex. Under their caps are their most distinguishing characteristic, their gills… Or lack thereof. Chanterelles do not have true gills, which is a significant factor in correctly identifying them, and distinguishing them from toxic lookalikes. Instead of having distinct layers of gills that we find under most mushrooms, chanterelles have false gills that look like as if you lay a sheet laid on the ground, and made many parallel wrinkles made through it. These “wrinkles” are closely attached to the cap and stem unlike most true gills.
Harvest and Sustainability: Like many mushrooms, chanterelles are sensitive to the climate (and many other factors), which will determine when they fruit. With milder wet summers, I've seen chanterelles as early as August, but with a dry summer and fall, you may not see a chanterelle until winter, if at all. Their season is usually from September-November unless the weather persuades them otherwise. Wait for a few days of good rain, enough to reach into the forest floor, followed by a couple of clear days, then go for a hunt! I have mostly found chanterelles in conifer forests, mid-aged, with mossy floors, although there are always exceptions. Some chanterelle spots will fruit for multiple years and multiple times a season, while others seem to be once, at random, so take note and check back on your spots. Chanterelles do not keep very long in wet conditions, so don't wait too long!
Because chanterelles fruit from the ground, picking them can damage their mycelium, affecting their resources and reproductive abilities. Cut the chanterelle at the stem when harvesting. When harvesting, it is in good practice not to take every mushroom, leaving some forage for wildlife and allowing them to release the most spores. Also carrying them in baskets, or loosely knit bags will allow their spores to drop as you walk through the forest, increasing the potential for more mushrooms!
Uses: Like most (if not all) edible wild mushrooms, chanterelles are full of nutrients and are delicious. They are fleshy, almost stringy (if ripped apart), and have a beautiful flavor that can be almost sweet but very fresh and earthy. They can be cooked with dinner right away, stored in a paper bag in the fridge for about a week, pickled, dried in the dehydrator, or dry sauteed and frozen for later. Chantarelles hold a lot of water, when cooking start them on the stove on medium/low, with a bit of salt. Avoid adding oil until they have released their water, otherwise it will halt them from doing so and you may end up with a weird chewy texture.
Recipe: Sweet chanterelle jerky
Stary by dry sauteing your chanterelles until all the water is released. Add maple syrup, salt, pepper, and any other spices to your liking, along with a small bit of olive oil. Once the flavors have been incorporated, take it off the heat and let cool at room temperature. Lay chanterelles on your dehumidifier and dry at 120F for a few hours to overnight, depending on if you like your jerky more tender or stiff. Enjoy!
