How to find edible Chanterelle mushrooms in BC?
Chanterelles + a bit of butter + a splash of sherry = magic.
Where do I look?
- Near Douglas-fir trees
When do I look?
- Fall mainly in BC
Key Features?
- thick, forked, shallow gills that run down the stem (decurrent)
- wavy cap margin
- white flesh, stem not hollow
- growing on the ground
- Distinctive fruity aroma
Know these look alikes first…
- False Chanterelle (refer to picture)
False Chanterelles – Hygrophoropsis aurantiaca
- Jack-o-Lantern – Omphalotus (poisonous)
- Wooly Pine Spike – Chroogomphus tomentosus (edible)
- Wooly Chanterelle – Gomphus floccosus (inedible)
How to cook them?
- When you pick them make sure to cut or brush the dirt off them. This simple step saves you oodles of time.
- You can do almost anything with these. As a chef, I love to sautee them simply in butter with a little amontillado sherry and toss them with fresh pasta, parmesan and arugala leaves.
- Sautee them in olive oil and freeze them if you have too much to handle, this preserves the aroma best
- Mushroom Pate recipe
Fun Factoid
- These mushrooms share a symbiotic relationship with certain trees exchanging nutrients.
Please use caution when hunting for edible mushrooms. This is just a rough guide which is no substitute for going out with an experienced wildcrafter. Most mushrooms aren’t deadly poisonous, but it’s no fun getting sick and not worth the risk! Come with us on a mushroom tour to start you off on the right foot.
David Arora’s – All that the rain promises and more is a great handbook to give you more information on specific Pacific Northwest mushrooms.