Lies, Lust and a Golden Treasure

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California chanterelle mushrooms.
Photo by Holly A. Heyser

Last week I went to one of my favorite spots in the East Bay to find blewits, a lovely purple mushroom that smells like lilacs and tastes a lot like regular button mushrooms. I’d found them at this spot last year, and since we finally got some rain the week before, I thought I’d have plenty to show the foraging class I was to teach that night at the Vacaville Public Library.

But as I walked around the area, I noticed something: No mushrooms. None. Not even LBMs, the Little Brown Mushrooms few of us can identify. Weird. I went right for the area I knew I should find blewits, but they were not there. The only thing I found was a shabby little suillus; edible, but certainly nothing to write home about. I picked it and put it in my pack. At least I’d have something to show the class.

I wandered over to a grove of old oaks. I’d seen agaricus mushrooms there in the past, and maybe they’d be around this time. But again, nothing. Damn. I was standing there, looking around, when I caught a flash of orangey-gold at my feet. No way. Couldn’t be… I bent down and brushed away the duff.

Dirty chanterelles in the ground
Photo by Hank Shaw

What the hell? Chanterelles? Huge ones, too! I could not believe my eyes. I cut one to make sure. Looked like a chantie. I smelled it, and inhaled that citrusy apricot aroma all chanterelle lovers adore. Definitely a chantie.

I furtively stuffed the mushrooms into wax bags in my pack, then looked for more. All around me I saw mushrumps, lumps in the duff where the chanterelles were pushing up. A secret bonanza! I was bending down to cut another when a biker rode by. “Looking for mushrooms?” he asked. Yep. “Find any?” I told him it was pretty grim, that I’d found one or two but that was it.

So there you have it: I lied to feed my lust. It gets worse. I had half my pack filled when an elderly couple walked up the trail toward me. I’d spotted them a fair distance away, so I stopped what I was doing, pulled out my cellphone and pretended to send text messages. I kept a close eye on them as they ambled past. Only when they were long gone did I continue picking.

I am not alone in my deceit. The person who first told me about this site, which is fairly large, said in no uncertain terms that there were no chanterelles here. I kept running his words through my head as I picked. Lying bastard. Surely he was keeping the secret to himself. Too bad for him I just whacked his spot. If I sound harsh, or a little like Gollum from Lord of the Rings, you’re not too far off. Those mushrooms were precious to me. Precious, I tell you…

Try not to think ill of me. Even though the pursuit of food from the wild is an inherently uplifting and hopeful endeavor, it can also evoke the darker side of our nature. There is not an angler, hunter or forager among us who has not lied — or at the very least obfuscated — when asked about our favorite spots. If I had to put money on it, I reckon that the first lie ever told, eons ago, was about where the good hunting grounds were.

Why lie? Because way back when, our band/tribe/clan’s survival might have depended on it. Our success in the field depends on having spots that are either so rich that they cannot easily be depleted, or are kept secret enough so that only a few know their whereabouts. If I told you where my chanterelle spot was, you could go there and pillage it the way I very well might have to the dude who told me about the spot in the first place.

Did I betray him by picking those chanties? Not the way I see it. If he’d told me that it was his secret spot for chanterelles, and to respect that, I would have. But if he knew that chanterelles grew there, they were so precious to him that he lied about it, too. A vicious circle.

Lies or no lies, it was an awesome haul, at least for me. In less than an hour, I’d picked 6.5 pounds of very large, very firm chanterelles. Absolutely beautiful mushrooms.

An array of chanterelles
Photo by Holly A. Heyser

The first thing I did when I got back was make a big batch of pickled chanterelles. Chanterelles do not dry very well, so you need to either pickle them or cook-and-freeze them if you want to preserve your haul. I gave some to my friend Elise, and am planning to use a bunch of them for a wild duck jaeger schnitzel this weekend.

But I had to cook some right away. I’ve been toying with a particular chanterelle recipe for months now that stems from a dish of chanterelles, pasta and pine nuts I ate at Incanto in San Francisco. I tried to replicate it first with orecchiette pasta. It was good, but not great. I then ditched the pasta and made a version with white polenta I’d gotten from my friend Scott at the Sausage Debauchery. That dish was great.

chanterelles with spaetzle in a bowl
Photo by Holly A. Heyser

So I’d planned on posting that version here at some point, but when I saw how deeply golden-orange this batch of chanterelles was, I thought I’d play with the color and serve it not with white polenta, but with pumpkin spaetzle. To that I added homemade guanciale, pine nuts from Nevada, butter, onions, garlic and parsley.

A wonderful plate of food. Lots of different textures and colors, highlighted by the bright orange of the chanterelles and the muted yellow-orange of the spaetzle. A tiny splash of sherry vinegar at the end brightened everything up. I suppose I could have plated it super fancy-like, but Holly and I just wanted big bowls of the stuff. We ate more than a pound of chanterelles at one sitting — and that ain’t no lie.

chanterelles with spaetzle
5 from 1 vote

Chanterelles with Spaetzle

This is a recipe to celebrate the chanterelle, but if you use other mushrooms the world will not end. I like the play of orange-and-orange from the chanterelles and the pumpkin spaetzle, but you could use store-bought or another spaetzle recipe if you don't have pumpkin or squash puree handy. And in the absence of guanciale, get thick-cut pancetta or bacon. The essence of this dish is the play of flavors and textures. Chewy, meaty cured pork, savory and aromatic chanterelles, soft, rich spaetzle, the dense chew of the pine nuts, plus a touch of bitter from the parsley and sour from the sherry vinegar. Have all your ingredients ready because the dish comes together fast.
Course: Pasta
Cuisine: German
Servings: 4 people
Author: Hank Shaw
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients 

  • 3 tablespoons unsalted butter
  • 1/4 pound guanciale or thick-cut pancetta or bacon, cut into batons
  • 1 medium onion, sliced thin
  • 4 garlic cloves, slivered
  • 1 pound chanterelle mushrooms, cleaned and cut into large pieces
  • 1/4 cup pine nuts, toasted
  • 1/2 recipe pumpkin spaetzle, 8-12 ounces
  • 1/2 cup chopped parsley
  • Salt and black pepper to taste
  • A splash of sherry, white wine or cider vinegar

Instructions 

  • Melt the butter in a large saute pan over medium heat. Add the guanciale batons and fry slowly until crispy. Remove and set aside in a bowl. Add the onion slices, turn the heat to high and saute until the edges begin to brown. Add the garlic and cook another 30 seconds to a minute; don't let the garlic burn. Remove the onions, garlic and excess butter into the bowl with the guanciale.
  • Put the mushrooms into the pan and cook them over medium-high heat until they give up their water. This may take a few minutes. My chanterelles were pretty wet inside, so I got a lot of water. When it is mostly boiled away, add back the guanciale, onions and garlic (with the fat in the bowl), plus the pine nuts and spaetzle. Toss to combine and cook for 1 minute. Mix in the parsley and cook another minute.
  • Serve hot in bowls with some black pepper and a splash of vinegar.

Nutrition

Calories: 312kcal | Carbohydrates: 13g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 774mg | Fiber: 5g | Sugar: 3g | Vitamin A: 894IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

 

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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15 Comments

  1. I foraged four humongous chanterelles for my first time today. I had gone out looking for miners lettuce and some oyster mushrooms and after sulking home with no sizeable lettuce, my gaze was caught by that beautiful orange flesh at the base of an oak. Then at another oak. And then two more below a shady oaky spot. Yes!!

    I had already made the filling for shrimp pesto ravioli and thought, can I get away with a buttery chanterelle sauce for my ravs?? Yes. Yes, I could… and yes, I did.

    I took the chanties and roughly chopped them. I added butter and olive oil to my pan with green onions and garlic, plus fresh broth made from my shrimp shells and cooked them up. After reducing the sauce, I added a touch of HWC and a smidge more butter and tossed in my boiler then panfried-in-butter ravs. Lord!! Even my apprehensive husband was in disbelief. He is always skeptical of my foraging, especially after my fungus larvae-infested last batch of oysters lol. And then there was that time I talked him into taking one for the team and brushing a nettle Leaf on his arm. Ya know, for science.

    We usually stick to miner’s lettuce, chickweed, dock and stinging nettle. Maybe the occasional oyster mushroom, or tidal pool scavenging. These chanterelles were like winning the foraging lottery! Thank you for such an amazing website.! Your knowledge and recipes have guided me on my foraging journeys.

    I make spaetzle a couple times a year so this, or gnocchi, may be my next chanterelle dish without my leftover chanties. Ive been on a rav kick lately.

  2. Looks like you stumbled into the “East Bay Mud Puppy” flush! Usually some of the biggest chanterelles to be found in Ca.

  3. This looks like a killer way to show off chanterelles. Been meaning to make spaetzle so I’ll give this recipe a try.

  4. In my experience, the mushroom greed varies in severity from bad to VERY bad. I would like to say that once a forager develops a larger inventory of patches to pick from the greed diminishes, but that would only be half true.

    I’ve even been out on hunts with other people where we decide ahead of time that when we return to the car at the end of the day, we will split our takings evenly. And even knowing that, the competition to be the first one to over turn and excavate each mushrump can be fierce! Its not until we’re back at the car and the picking is totally done for the day that civility again rules.

    I wouldn’t be too hard on your friend, though. It is distinctly possible that he just didn’t know. Its been a very odd year weather-wise. Add to that the mysterious nature of all mushrooms and it could very well be that he/she didn’t know.

    As for your haul- nicely done! I was out there last weekend and hit the jackpot too. I love February in the Bay Area!

    P.S. Is your subterfuging forager friend someone I know?

  5. This happens in Sweden too. People will try to hide their foraging baskets, lie about whether they have found anything, and give looks of death to those who have arrived at their sacred spot before they did. It’s ruthless. And I totally get that.

  6. Hank,
    You are a slippery one aren’t you. Truth be told in ones admittance of guilt. No worries, I would have done the same thing. Some of my best friends are foragers and I have been looking with them for years. We still don’t give up our honey holes. Glad to see your getting some time to go out.
    Have fun…Alan

  7. I call it the “Mushroom Dance”. Locally, morels are king, and folks protect their grounds at all cost. Every May, I run into the same guy that awkwardly attempts to hide his bag. “Hey, Eli! Whatcha upto?” Hey Joe, just enjoying a warm spring day in the woods! (Liar) “You?” Avoiding eye contact, I reply, “Yup, me too!” And so the dance continues.

  8. I’ve totally lied about my chantie spot (I only have one) and this year, someone else found it, because each time I go to look, they’re all gone, and the ones that look the tiniest bit like chanterelles have all been overturned. I’m grumpy about the whole thing. But I’ve totally gone to stand on the trail on my cellphone before :).

  9. Russell: I am the same way. What set me off was the guy making it “clear” that there were no chanterelles in that spot. In hindsight I should have suspected him from the beginning — after all, it’s not like he said, “Well, I’ve never found any yet.”

  10. Lucky! I’m usually pretty free with advice for Chanterelles, they’re so plentiful around here that even a general “Go check out this road, or trail, or whatever” is enough for someone new at this to find some and there will be plenty left. But my morel and bolete spots on the other hand…

    But if someone gives me a tip and it pans out, I tend to call them up if I find something in one of my spots later on. Share and share alike…

  11. What a great post – and gorgeous chanties! I don’t blame you one bit for lying through your teeth ; ) Or, for that matter, ripping through a pound of mushrooms in one sitting.

    Thanks for sharing the recipe. Well, we can only hope you gave us the real deal with the recipe, at least, since you can’t reveal your stash!