Oregon has a lot of edible wild mushrooms. But my absolute favorite is the buttery sweet chanterelle.
So how do you get them? What do you do with them? Well, read on!!
Every October we trek out to our special spot to gather these golden gems. Some years we get a lot, some years we get none. But the hiking is beautiful either way!
If you can’t find any, many local markets sell them. I’ve purchased them at Whole Foods, New Seasons, Fred Meyers and Roth’s Markets. The Culinary Center in Lincoln City has a Wild Mushroom cook-off every year (it’s in November this year).
Not only can you taste some amazing foods with wild mushrooms, you can purchase a variety, chanterelles among them!
These little treasures are high in potassium, vitamin C and a rich source of vitamin D! So what can you do with these beauties?
Saute them in a little butter and garlic and serve them as a side with any meat dish. Cook them up in a cream of mushrooms soup or fold them into an omelet! Put them on a pizza! Anything you can do with with cultivated mushrooms, you can do with chanterelles, except eat them raw! It’s dangerous to eat any wild mushroom raw.
Here are a couple of recipes to get you started:
And remember, NEVER pick or eat a mushroom if you are not absolutely certain what you have. Even the delicious chanterelle has a toxic counter part, the Jack-o-lantern mushroom! If you really want to learn about picking mushrooms, I suggest you join a group, such at the Oregon Mycological society where you can learn from experts!
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