They lurk on the fringes of civilization, just beyond the beaten trail, breeding and multiplying rapidly under the cover of darkness. Few take notice of their growing forces, and those who do rarely understand the implications. Call it a parasite, call it invasive, but I just call it dinner.
Chanterelle mushrooms are prized by umami-lovers the world over, fetching hefty prices at market due to their untamed ways. Like many of the greatest culinary treasures, chanterelles have never successfully been cultivated, demanding that the hungry hordes hunt and forage by hand for such this rarefied prize. A risky venture for the uninitiated, mushroom collection can quickly go awry with just one wrong identification. As a novice myself, the first piece of advice I would give for any fungus fanatics is to go with someone who knows. Even if I knew what I was looking for on my first expedition, I would have bypassed those bright orange caps for fear of culling something genuinely poisonous. Chanetelles succeed in making themselves look quite fearsome at first glance.
Knowing what to look for is one thing, and knowing where to look is another entirely. The best spots are just beyond the trampled woodland trails, amongst fallen trees and in soft, damp soil. In fact, these water-loving creatures are most likely to spring up after a decent rain, so brace yourself for muddy messy conditions. Poke under leaves and dig around when you find a patch; there may very well be more hidden within nearby shifting earth.
Chanterelles vary greatly in size, but rarely grow so strong that they need to be forceably cut from the ground. Slip your fingers underneath the cap to support it before gently pulling upwards. It should easily yield under pressure. Stash your treasures in a breathable cloth or compostable plastic bag.
Oh, did I mention mud? Yes, prepare yourself for some serious mud-slinging in the most literal sense possible. Wear boots, long pants, work gloves, and absolutely nothing you care about wearing again. Not only will you emerge caked in filth, but naturally, your mushrooms will as well. Knock off as much dirt as possible in the field and immediately hose them down when you get home. Take a paring knife to shave down stems and cut out any iffy pieces. Let them air dry, then wash them again. Then take a tooth brush to scrub away more of the particles stuck in the frilly caps. Dry, and then once more for good measure, wash them again before cooking. Don’t fear the water; larger caps can actually be squeezed out much like sponges to expel extra liquid.
Once you’re reasonably satisfied that you won’t get a mouthful of soil with your meal, process the mushrooms immediately. Fresh chanterelles are extremely fragile and will deteriorate rapidly. Your best bet is to chop them roughly and saute in a dry skillet to express the extra water. Once the surrounding liquid has evaporated, stash the pieces in fridge or freezer for more long term storage. Alternatively, you can then transfer them into a dehydrator to get crispy dices that can be stored at room-temperature, or ground to a powder for seasoning.
Side note: Never eat wild, foraged mushrooms raw, for obvious reasons. Just don’t risk it.
The greatest way to honor these noble spores, however, is to eat them right away. My favorite approach is to slice them thick before baking lightly in the oven merely to concentrate their inherent umami. Use these slabs to top just about anything; tofu scrambles, creamy pastas, and of course, pizzas the world over.
What follows is not actually a recipe but a guideline for my current quick-fix chanterelle indulgence. If you should ever be so lucky to uncover a trove of wild, edible mushrooms, the best thing you can do is to let them shine. In this application, their earthy flavors are accentuated by the deep, caramelized sweetness of roasted garlic, a subtle hit of rosemary, and woodsy smoked tomatoes. Any and all ingredients entirely interchangeable based on availability and personal preference. Just don’t overthink it, celebrate your wild food find, and enjoy your edible plunder to the fullest.
Chanterelle Flatbread Pizza
With this simple flatbread, the earthy flavors of fresh chanterelle mushrooms are accentuated by the deep, caramelized sweetness of roasted garlic, a subtle hit of rosemary, and woodsy smoked tomatoes.
- 1/2 – 3/4 Pound Fresh Chanterelle Mushrooms, Cut into 1/4-Inch Slices
- 1 Head Roasted Garlic
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Dried Rosemary
- 1/4 Teaspoon Ground Black Pepper
- 1 Flatbread or Small Par-Baked Pizza Crust
- 1/4 Cup Smoked Julienne Cut Sun-Dried Tomatoes
- 2 Tablespoons Chopped Toasted Pecans
- Arugula, Pea Shoots, or Mache
- Preheat your oven to 350 degrees.
- Arrange your sliced mushrooms in a single layer on one or two baking sheets and cook gently, rotating the sheets every 20 minutes or so, for 40 – 60 minutes. At first, the sheets may appear to flood with water, but don’t panic! Allow the mushrooms to continue baking until the liquid has evaporated.
- Remove the mushrooms, let cool for 10 minutes before handling, and raise the oven temperature to 400 degrees.
- Peel all the cloves of garlic and place them in a small bowl with the oil, salt, rosemary, and pepper. Rough mash with a fork until spreadable but still chunky.
- Place the flatbread or crust on a clean baking sheet and smear it liberally with the garlic spread. Sprinkle the baked mushrooms, sun-dried tomatoes, and pecans evenly on top. Transfer the whole thing to the oven and bake just until hot and crisp; 8 – 12 minutes.
- Finish with a handful of your favorite greens, slice, and serve immediately.
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Amount Per Serving: Calories: 601Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 872mgCarbohydrates: 100gFiber: 13gSugar: 11gProtein: 18g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.