Sunday, September 4, 2016

My new friend, Chanterelle or How to Make New Friends with Wild Mushrooms.



Does a wild mushroom exist that is on par with morels? Why yes, yes there is! 
Chanterelles are choice wild edibles.

But there is a toxic lookalike.

We use extreme caution when hunting for new wild mushrooms and know that Jack o'Lanterns (omphalatus iludens & omphalatus olearius)  are often mistaken for chanterelles (Cantharellus). Jacks are rather interesting, besides causing vomiting and diarrhea, the gills have bioluminescent properties. Some people make a dye from the mushroom. 

The first time we went out looking, I was so nervous that I kept tossing them over my shoulder. Much to my chagrin! "When in doubt, throw it out," so the saying goes. 



How does one become cautiously confident in identifying wild mushrooms?
  1. Buy a a quality field guide. I highly recommend the National Audubon Mushroom Field Guide
  2. Go with an experienced mushroom hunter.
  3. Join a local mushroom club: http://www.namyco.org/clubs.php
  4. Join FB mushroom identification groups Mushroom ID Forum be sure to follow their guidelines! When posting a photo, include location, environment, and request. Someone will likely post the scientific name and you'll need to google it to find out more on your own. The forum encourages people to do as much self study as possible. 

BE RESPECTFUL!

If you're hunting on public land, check to make sure that harvesting mushrooms is permitted.
Leave some for others. Be they human, critter or creature. 
Use a mesh bag or a basket to help spread spores.
Only eat wild mushrooms after they have been cooked.


Back to my story, I had an experienced hunter come with me and it boosted my confidence! 
He pointed out the differences between the gills on the chanterelles and those on the jacks. There are noticeable differences once you know what to look for but there is a risk involved. That being said, eat wild mushrooms at your own risk! 

Chanterelles have false gills and do not usually grow in clusters whereas jacks feature true gills and do grow in big clusters. Check out the Mushroom Expert Website to find out more about the differences between the two. 


Here's a helpful video:






ARUGULA SALAD WITH CHANTERELLES, PEARS, PARMESAN, AND CIDER VINAIGRETTE

veganized from epicurious

     INGREDIENTS
      • ]2 tablespoons cider vinegar
      • 1 tablespoon honey
      • 1 teaspoon kosher salt, or to taste
      • 1/4 teaspoon black pepper, or to taste
      • 2 tablespoons minced shallot
      • 7 tablespoons extra-virgin olive oil
      • 1/2 pound fresh chanterelles (preferably small; halved if large)
      • 1 very firm Bartlett pear
      • 6 ounces baby arugula
      • Go Veggie Brand Grated Parmesan
      • Cayenne pepper, opt. 

    PREPARATION
    Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, 1/8 tsp cayenne pepper (opt.) and 1 tablespoon shallot in a small bowl and let stand 10 minutes. Add 6 tablespoons oil in a slow stream, whisking.

      1. Heat remaining tablespoon oil in a cast iron or 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chanterelles, stirring, until crisp-tender, 3 to 4 minutes. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and sauté, stirring, 
      2. 5 seconds. Remove from heat and keep warm, covered.
    Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates. Arrange chanterelles around arugula. Shake a generous amount of grated parmesan onto each salad. Drizzle salads with some of remaining vinaigrette.