Post by Whiskers on Jun 23, 2006 15:36:09 GMT -6
From: MDC Online
Chanterelles: The Other Mushroom
By Brian J. Walsh
* Fungus Favorites: delicious recipes for your wild harvest
Many of us familiar with the MIssouri outdoors enjoy an annual spring pilgrimage through the woods ...a hunt for mushrooms.
The season for these fungi is a short one of a few weeks. Weather plays a vital role in the production of the mushroom and often a hot, dry spring will reduce the harvest.
You need not be disappointed by a small harvest. While the morel may be found only during early spring, the greatest variety of edible mushrooms occurs during the summer months and lasts well into fall.
This is the season of the chanterelle mushroom, and those who venture into the deep woods during this time may be in store for culinary rewards.
Although the chanterelle may not be as well known or sought after as the morel, it is a delicious, edible mushroom. You need not be a mycologist to classify these fungi. Like the morel, they are easily recognized. With practice, you won't mistake them for anything else.
There are several species of chanterelle, none poisonous. Novice hunters may wish to begin their search for two of the most common and readily identifiable chanterelles:
1. Chanterellus cibarius and
2. Chanterellus craterellus.
Ranging in color from pale to yolk yellow to bright orange, these fungi stand out on the forest floor. An observant hunter will notice these colors become more pronounced following heavy dew or rain.
These fungi are not true gilled mushrooms. The underside of the cap or hymenial surface may have rounded gill-like ridges or veins that branch irregularly, as on the golden chanterelle, or the underside may be smooth to wrinkled as found on the craterellus or gilless chanterelle. (above:Two common species of chanterelles are funnel-shaped and appear flowerlike.)
Other than the obvious lack of ridges characteristic of the craterellus, the two varieties are virtually alike. Both possess a pleasant, fruity aroma similar to apricots, and both are choice edibles.
Chanterelles can be found in the same habitat that favors morels. They will always be found on the ground in grass or leaf litter, never on decaying wood or trees, and while they may be found singly, they grow more commonly in groups.
All mushrooms favor moist conditions and the chanterelle is no exception. Generally, any extended period of rain should provide conditions suitable for chanterelles.
Since the fruiting season of these fungi begins in May and continues through October, opportunities for finding them abound. Early fall is a good time to search because heavy undergrowth and insect pests are on the decline. As bright fall foliage begins to litter the forest floor, they become more difficult to find.
The novice hunter should be aware of one particular look-alike to avoid.
The bright orange color of the Omphalotus olearius mushroom, like the chanterelle, is quick to catch the eye. The olearius is commonly called the "jack-o-lantern," and is a true gilled mushroom. An inspection of the cap clearly reveals the knife-edgelike gills.
These fungi are always found on decaying wood or trees, unlike the chanterelle. Although they are not dangerous, they can cause gastrointestinal illness. Once compared with the chanterelle, the differences become obvious.
The hunt is always an enjoyable diversion, but the real reward lies with the culinary possibilities. Chanterelles are as versatile as any cultivated mushrooms and may be used accordingly. As with any wild fungi, however, enjoy small portions at first and allow your system to adjust.
Begin cleaning the mushrooms by gently removing debris and rinsing. Inspect specimens for insect damage or decay and discard questionable mushrooms. Pat dry and wrap the cleaned mushrooms in paper towels, then refrigerate. They will remain fresh for several days.
Should you have more mushrooms than you can use in a day or two, you will want to preserve them for future use. Dried chanterelles will keep indefinitely and provide you with their unique flavor throughout the year.
The drying process intensifies the flavor of the fungi, but it will also give them a tough, chewy texture you may find disagreeable. Consequently, dried chanterelles are most suitable for stews and soups, where the long, slow cooking process will help tenderize them.
The procedure for drying mushrooms is quite simple. Thinly slice the cleaned specimens and place them on a large screen or a tray lined with paper towels and place them in a sunny ventilated area. The dehydration process can be complete in one or two days. Be sure to turn them over once or twice until the mushrooms are brittle and easily crumble between your fingers.
The mushrooms can be rehydrated by soaking with just enough warm tap water to cover. Allow them to sit for 15 to 30 minutes. The golden liquid produced by this process should be reserved and frozen for future use. It will add an unusual flavor to many of you favorite dishes.
Surplus chanterelles can also be frozen for an extended period. Begin by sauteing the mushrooms in liberal quantities of butter. Five minutes of cooking over low heat should be sufficient. The mushrooms can be placed in a freezer storage bag. Be sure to remove as much air as possible from the bag, then place it in the freezer. Frozen mushrooms will keep up to a year.
Freshly picked chanterelles are the best to eat. The adventurous cook can easily incorporate these mushrooms into numerous recipes. You will find the uses listed easy to prepare.
For more information on the preparation of wild mushrooms and mycology in general, refer to the following:
* "Simon And Schuster's Guide To Mushrooms," by Giovanni Pacioni, 1981.
* "The Edible Mushroom, A Gourmet cook's Guide," by Margaret Leibenstein, 1986.
* "The Spotters Guide To Mushrooms And Other Fungi," by Aurel Dermek, Dorset Press, new York, 1984.
* "The Savory Wild Mushroom," by Margaret McKenny, University of Washington Press, 1971.
...or contact
The Missouri Mycological Society, c/o Ken Gilbert, 2888 Ossenfort Rd., Glencoe, MO 63038
Author Brian Walsh lives in Hannibal. This article first appeared in the July 1992 Missouri Conservationist
Content revision: 20060306
Chanterelles: The Other Mushroom
By Brian J. Walsh
* Fungus Favorites: delicious recipes for your wild harvest
Many of us familiar with the MIssouri outdoors enjoy an annual spring pilgrimage through the woods ...a hunt for mushrooms.
The season for these fungi is a short one of a few weeks. Weather plays a vital role in the production of the mushroom and often a hot, dry spring will reduce the harvest.
You need not be disappointed by a small harvest. While the morel may be found only during early spring, the greatest variety of edible mushrooms occurs during the summer months and lasts well into fall.
This is the season of the chanterelle mushroom, and those who venture into the deep woods during this time may be in store for culinary rewards.
Although the chanterelle may not be as well known or sought after as the morel, it is a delicious, edible mushroom. You need not be a mycologist to classify these fungi. Like the morel, they are easily recognized. With practice, you won't mistake them for anything else.
There are several species of chanterelle, none poisonous. Novice hunters may wish to begin their search for two of the most common and readily identifiable chanterelles:
1. Chanterellus cibarius and
2. Chanterellus craterellus.
Ranging in color from pale to yolk yellow to bright orange, these fungi stand out on the forest floor. An observant hunter will notice these colors become more pronounced following heavy dew or rain.
These fungi are not true gilled mushrooms. The underside of the cap or hymenial surface may have rounded gill-like ridges or veins that branch irregularly, as on the golden chanterelle, or the underside may be smooth to wrinkled as found on the craterellus or gilless chanterelle. (above:Two common species of chanterelles are funnel-shaped and appear flowerlike.)
Other than the obvious lack of ridges characteristic of the craterellus, the two varieties are virtually alike. Both possess a pleasant, fruity aroma similar to apricots, and both are choice edibles.
Chanterelles can be found in the same habitat that favors morels. They will always be found on the ground in grass or leaf litter, never on decaying wood or trees, and while they may be found singly, they grow more commonly in groups.
All mushrooms favor moist conditions and the chanterelle is no exception. Generally, any extended period of rain should provide conditions suitable for chanterelles.
Since the fruiting season of these fungi begins in May and continues through October, opportunities for finding them abound. Early fall is a good time to search because heavy undergrowth and insect pests are on the decline. As bright fall foliage begins to litter the forest floor, they become more difficult to find.
The novice hunter should be aware of one particular look-alike to avoid.
The bright orange color of the Omphalotus olearius mushroom, like the chanterelle, is quick to catch the eye. The olearius is commonly called the "jack-o-lantern," and is a true gilled mushroom. An inspection of the cap clearly reveals the knife-edgelike gills.
These fungi are always found on decaying wood or trees, unlike the chanterelle. Although they are not dangerous, they can cause gastrointestinal illness. Once compared with the chanterelle, the differences become obvious.
The hunt is always an enjoyable diversion, but the real reward lies with the culinary possibilities. Chanterelles are as versatile as any cultivated mushrooms and may be used accordingly. As with any wild fungi, however, enjoy small portions at first and allow your system to adjust.
Begin cleaning the mushrooms by gently removing debris and rinsing. Inspect specimens for insect damage or decay and discard questionable mushrooms. Pat dry and wrap the cleaned mushrooms in paper towels, then refrigerate. They will remain fresh for several days.
Should you have more mushrooms than you can use in a day or two, you will want to preserve them for future use. Dried chanterelles will keep indefinitely and provide you with their unique flavor throughout the year.
The drying process intensifies the flavor of the fungi, but it will also give them a tough, chewy texture you may find disagreeable. Consequently, dried chanterelles are most suitable for stews and soups, where the long, slow cooking process will help tenderize them.
The procedure for drying mushrooms is quite simple. Thinly slice the cleaned specimens and place them on a large screen or a tray lined with paper towels and place them in a sunny ventilated area. The dehydration process can be complete in one or two days. Be sure to turn them over once or twice until the mushrooms are brittle and easily crumble between your fingers.
The mushrooms can be rehydrated by soaking with just enough warm tap water to cover. Allow them to sit for 15 to 30 minutes. The golden liquid produced by this process should be reserved and frozen for future use. It will add an unusual flavor to many of you favorite dishes.
Surplus chanterelles can also be frozen for an extended period. Begin by sauteing the mushrooms in liberal quantities of butter. Five minutes of cooking over low heat should be sufficient. The mushrooms can be placed in a freezer storage bag. Be sure to remove as much air as possible from the bag, then place it in the freezer. Frozen mushrooms will keep up to a year.
Freshly picked chanterelles are the best to eat. The adventurous cook can easily incorporate these mushrooms into numerous recipes. You will find the uses listed easy to prepare.
For more information on the preparation of wild mushrooms and mycology in general, refer to the following:
* "Simon And Schuster's Guide To Mushrooms," by Giovanni Pacioni, 1981.
* "The Edible Mushroom, A Gourmet cook's Guide," by Margaret Leibenstein, 1986.
* "The Spotters Guide To Mushrooms And Other Fungi," by Aurel Dermek, Dorset Press, new York, 1984.
* "The Savory Wild Mushroom," by Margaret McKenny, University of Washington Press, 1971.
...or contact
The Missouri Mycological Society, c/o Ken Gilbert, 2888 Ossenfort Rd., Glencoe, MO 63038
Author Brian Walsh lives in Hannibal. This article first appeared in the July 1992 Missouri Conservationist
Content revision: 20060306
