Chanterelles: Golden Gems of the Forrest

Its my favourite time of year, Autumn.  After a dry summer with a very short Oyster mushroom season, I am so excited to enjoy the Autumn rain and bounty of Chanterelles.   Before attempting to pick wild mushrooms, I highly recommend going the first couple of times with someone who is familiar with the local terrain and has been trained to identify mushrooms confidently.  As my herbalist teacher Terry Willard says, “You should be absolutely sure that you know which wild mushrooms you are eating.  How sure? For sure, for sure, for sure, FOR SURE you know what you’re eating.”

Want to know what kind of forest you’ll find Chanterelles?  Check out this video I made with my friend Yarrow Willard who is the found of Harmonic Arts Botanical Dispensary.  And when you have your harvest, check out the recipe below for a delicious dish to create with your golden gems.

And when you have your harvest, check out the recipe below for a delicious dish to create with your golden gems.
chanterelle

Sauteed Chanterelles with Thyme
Ingredients
  1. 2 cups of Chanterelles
  2. 1/2 onion (slivered)
  3. 2 cloves of garlic, chopped
  4. 1 tsp coconut oil or grape seed oil
  5. 1 tsp fresh thyme
  6. 1 tsp Black Strap Molasses or Coconut Nectar
  7. 1 tsp sesame seeds
  8. Salt and Pepper
Instructions
  1. Cut the mushrooms into bite-sized pieces and clean well with a brush (do not wash with water as they'll get soggy)
  2. Heat cast iron pan to medium heat and add coconut oil
  3. Add onions and garlic and cook for two min
  4. Add the mushrooms and salt & pepper and mix to coat
  5. Sear the mushroom by cooking for 5-10 min on one side then toss and cook the other side for a few more minutes
  6. Add in the molasses or coconut nectar a few minutes before done cooking and toss
  7. Garnish with sesame seeds
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