As we ride the horses through our back trails at this time of year, flashes of orange reveal patches of Chanterelle mushrooms. Unfortunately, with all the rain this July (>240mm vs. the more normal 90mm!), we didn’t harvest many of them soon enough.
However, yesterday’s ride inspired us to go out and collect a basket full in just two of the more promising sites. Later—and after a tasty meal that included fresh Chanterelles simmered in butter with fresh garlic from the garden—we took the rest out to the barn and loaded the food dryer.
 |
| Although Chanterelle mushrooms have a distinct appearance, never eat a mushroom unless you are completely certain it is edible. ©2008, Eric Fletcher |
By this morning everything was dry, and we now have several bags to spice up food in the fall.
 |
| Chanterelle mushrooms ready for the dryer. © Eric Fletcher |
Chanterelles (Cantharellus cibarius) are considered “choice” for eating, and are high in Vitamin C and carotene. They are delicious cooked fresh, and when added to a sauce or soup, their slightly peppery taste adds an interesting spiciness.
No comments:
Post a Comment