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The professional mushroom pickers call this time of year Winter Pick. It’s a time of abundance here in Northern California, a time when you can conceivably come home with 20 different kinds of edible mushrooms. It’s my favorite time of year.
If Porcini are the kings of the mushroom world, chanterelles are its queen. There are several varieties of chanterelle, ranging from the white to the cinnabar to the various yellow ones. Golden chanterelles are the most common variety of chanterelle here in the West, and those in the Pacific Northwest can start getting them in July. Here […]
No mushroom forms more of a backbone to my cooking than does the humble yellowfoot chanterelle. I will drive great distances in search of it, just so I have enough to get me through the dry months.
It is chanterelle season in much of America right now, and I am even hearing a few isolated reports of chanties here in California. What to do when you want to extend your season? Pickle your chanterelles. They’re awesome preserved this way.
Marinated mushrooms are a staple on any antipasti plate. They’re not pickled so much as they are preserved. Here’s how to do the technique the Italians call sott’olio.
When a passerby asked recently if I’d found any chanterelles, I casually told him no, even though my pack was full of them. Hiding your secret spots is all part of living off the wild.
The winter mushrooms of California’s North Coast are popping in earnest: Hedgehogs, black trumpets, yellowfoot chanterelles and candy caps!
Chanterelles vie for my favorite mushroom with the great porcini. Chanties are the light to porcini’s dark, pheasant not beef, white wine not red. Our season has begun!