Up until last month, I had no idea what a chanterelle mushroom was. The only wild mushroom I could identify was a morel and those were few and far between. But this past month or actually the past few weeks, we have had this unusual phenomena in Georgia with all the wet weather, there are literally millions of chanterelle mushrooms popping up everywhere. It is as if the dandelions were replaced with chanterelles!!!! Well if dandelions were in the woods. 🙂

Look at these beauties!
Look at these beauties!

I asked my friend, Megan Burry of My Quality Mushroom, if they are good and what to do with them. Megan said the chanterelles are very good, sought after, gourmet mushrooms. Wow! She and her hubby actually are mushroom hunters that sell to restaurants and that is exactly what they have been doing. Normally, chanterelles go for about $20/lb since they are rare(except now) and only are out a short time. Well because of the influx of chanterelles, the price was driven down which stinks for people like Megan that depend on them for a living. We had so many at one time that I decided to bring a few small bags to the farmers market. Sold some, not many because there were three sellers! Sure, I thought I would be the only one at the Monroe Market. Oh well 🙂

Another homestead friend, Juli said I could come by and pick some from her place. Yippee!!! Kim and I drove on over and my goodness, the amount of mushrooms was unbelieveable. Everywhere you looked ,there they were. So I showed them how to pick them, cutting them so new mushrooms could grow and which ones to pick. Juli went back up to her family while we continued to pick. Then the bottom fell out up above. We thought we could stay under the canopy of trees and not get wet. Ha!!!!! Kim and I were drenched in like 2 minutes flat and we ran back through the woods up to Juli’s house to change into dry clothes. It rained so hard, I could not see and almost lost a contact. No pics of that, sorry folks – we looked like two old drowned rats.

rained on people Yep, that’s what it was like…

Together, we must have picked 10 lbs!

chanterelle bounty (720x960)

Wow, now what do I do with all of them. I thought drying would be my only option but Megan mentioned the fact, that chanterelles could be lightly sauteed and then frozen in food saver bags. Yippee again! Got to run to Walmart(don’t like walmart but they do have the best price on foodsaver rolls) for bags. In the meantime, I sliced up some of the mushrooms and filled all five trays of the dehydrator.

003 (1024x768)Have you ever eaten chanterelles? What is your best recipe – I will post all of the recipes I receive to share. I sauteed some with kale in butter and olive oil, salt and pepper and crushed red pepper to put on homemade pizza. So darn good!!!!

By the way, these babies are good for you too. Chanterelles contain fiber, vitamin B and D, selenium, copper and eating them may stimulate your immune system. Here is a trivia tidbit – chanterelle means “bird song” and some people have named their baby girl, chanterelle.

Don’t forget share those recipes!!!
****UPDATE – recipe shared from Eda – Thank you!!!
We collect them in the spring in the northwest, and sometimes you can find them in the fall too right after a good rain and before the snow.Make sure you use a knife and cut above ground level so more wil grow, if you pull them you will not be able to comeback and get more in that area.

We make a minnesota casserole(old family recipe passed down) which contains minnesota wild rice from the bogs ( You can use any wild rice blend), a meat of your choice we have used deer/ elk/ sausage from our own pigs/ buffalo/ beef, we add onions garlic squash zuchinni or summer salt pepper and any other vegetable you wish. You can use peas/ carrots what ever and you can add different seasoning also, make the recipe your own. Pre cook your meat and rice then add all other ingredients in a bowl dont forget your chantrels….rehydrate if needed we usually do them fresh and we brush the dirt off and pull apart, never cut, Place in a 9×13 pan and cover with cheese , I like gouda, swiss or smoked cheese.the husband like amish chedder, cook on 350 degrees in the oven for 45 minutes. serve with fruit or a salad…this is used as a main course meal.

Have a beautiful day,

Anne-Marie
Wildcrafting Wednesday

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