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Golden Chanterelle, Cantharellus

              cibarius (CANTHARELLACEAE)



































                                                                                             Cantharellus cascadensis
                                                                                                Ivy Hutchinson




        GOLDEN CHANTERELLES are widely distributed in           EDIBLE PARTS: cap, stem
        North America. Found in coniferous and hardwood         KEY MEDICINAL USES: This mushroom is being in-
        forests, these bright yellow mushrooms fruit on the     vestigated  for  immunomodulatory,  anti-inflammato-
        ground in scattered groups, or numerously. They ap-     ry, and antimicrobial properties.
        pear in summer and fall. Another edible chanterelle
                                                                HOW TO EAT: These choice mushrooms have an en-
        is the Cascade Chanterelle, Cantharellus cascadensis.
                                                                chanting  apricot-like odor. Harvest them when they
        CAP: The cap is 1.2-6.3 inches (3-16cm) wide. It be-    are  fresh  and  firm.  Once  you  spot  one  chanterelle,
        gins broadly convex to depressed  with a recurved       check under the surrounding debris for others. Clean
        margin. In time, it becomes flat or vase-shaped, with   thoroughly, check for creepy-crawlies, and remove
        increasingly wavy or lobed margins. The dry, hairless   any rough ends. Chanterelles taste best in simple dish-
        surface is vivid yellow, orangy-yellow or pale yellow.   es that showcase their delicate fruity flavor.
        The mushroom’s firm flesh is light yellowish, with a
                                                                SIMPLE  SAUTÉED  CHANTERELLES: Ingredients:  1
        subtle fruity odor and a mild or slightly peppery taste.
                                                                tbsp.  olive oil,  1 shallot  (diced),  2 garlic  cloves
        UNDERSIDE: The blunt false gills are close to sub-      (minced),  1 lb.  (0.5 kg) mushrooms  (quartered), 1
        distant and shallow. They run down the stem, often      tbsp. butter, ¼ tsp. salt, pepper. Sauté shallots in ol-
        forking or forming cross veins. They may be yellow      ive oil until translucent. Add garlic (cook 1-2 min). Set
        like the cap or paler, staining dull orangey-brown as   aside. Wipe pan and add mushrooms. (Cook 4 min).
        they become old.                                        Add butter. (Cook  2 min). Toss  with  shallots,  garlic,
        STEM: Measuring 0.8-4  inches  (2-10cm) long and        salt, pepper.
        0.2-12 inches (0.5-3cm) wide, the firm, solid stem is   POISONOUS  LOOK-ALIKES:  Jack-O-Lantern,  Om-
        slightly thinner at the base. Its surface is smooth, dry,   phalotus illudens - bright orange or yellow; thin flesh;
        and colored like a cap or underside.                    unforked, blade-like true gills; grows on wood; False

        SPORES: 8-11 x 4-5.5 µm, elliptical, smooth; Spore      Chanterelle, Hygrophoropsis aurantiaca - true gills;
        print: pale yellow                                      umbrella-shaped, not vase-shaped; velvety surface.

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