Page 253 - The Forager’s Guide to Wild Foods

Blue Chanterelle, Polyozellus

multiplex (THELEPHORACEAE)

Joe Dorn

Joe Dorn

Joe Dorn

BLUE CHANTERELLE (not a true chaterelle) grows ally joined at the base. They are 0.8-2 inches (2-5cm)
from coast to coast in North America’s northern and long and 0.2-0.8 inches (0.5-2cm) wide. Similar in col-
mountainous regions. Fruiting in summer and fall, or to the underside, they are solid to hollow.
it often develops in crowded, fused clusters of 2-6
SPORES: 5.5-8.5 x 5.5-7.5 µ, globose to elliptical,
inches (5-15cm) tall and up to 40 inches (1m) broad.
warted; Spore print: white
This blue-hued mushroom prefers wet areas, usually
EDIBLE PARTS: cap, stem
growing under conifers (especially spruce and fir),
by aspen, and in blueberry patches. Note is a Leath- KEY MEDICINAL USES: This species is currently be-
ery Earthfan and not in the same family as chante- ing investigated for its potential to prevent stomach
relles, despite its common name. Sometimes known cancers and Alzheimer’s.
as Black Chanterelle, but different than the other by
HOW TO EAT: This pleasant-tasting mushroom has a
that name in this book. supple texture and a mild nutty taste. What sets Poly-
CAP: The caps are flat with a vase-like central depres- ozellus multiplex apart from true chanterelles in the
sion. Measuring 0.8-4 inches (2-10cm) across, they flavor department is its subtle smoky notes. It can be
are often irregularly shaped with incurved margins used in sauces, paired with meats, or dried and made
that may be wavy or lobed. Their smooth, velvety sur- into jerky.
faces are bluish or purplish, ranging in tone from pale
BLUE CHANTERELLE SAUCE: Ingredients: 1 cup
to nearly black. The soft, brittle flesh is deep purple to
blue chanterelles, 1 cup heavy cream, ¼ cup onions
inky blue, with a mild or fragrant scent.
(minced), 1 tbsp. butter, 1 tbsp. parsley (chopped),
UNDERSIDE: Slightly paler than the cap with similar salt, pepper. Cook mushrooms in a dry frying pan
coloration, the underside runs down the stem. It may until dehydrated. Add butter and onions. Saute for
be smooth or textured with dense, low ridges and 1-2 min. Add cream and simmer for 3-4 min. Season
veins that occasionally resemble pores. with parsley, salt, pepper. Serve with pasta or smoked

STEM: The short, sometimes grooved, stems are usu- salmon fillets.
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