by L. Kravit-Smith
As we begin to approach late fall on the Evergreen State College campus, trick-or-treating isn’t the only chance for collecting candy during fall; mushroom season is upon us! These fall and winter months are the most productive season for many mushrooms in this area, and after the heatwave this summer, they welcome this downpour of fresh rain. These rains stimulate fungal activity because fungi grows best when there is readily available moisture in the soil. The Evergreen campus provides a rich and bountiful climate for many arrays of different mushrooms. But during these months, the most well-known edible mushroom – the chanterelle (Cantharellus formosus) – has been spotted amongst these parts. The Pacific Golden chanterelles have a shared mycorrhizal relationship with Douglas firs in these woods, which allows them to feed from sugars from the trees. This then provides key nutrients for the mushrooms.
Fair warning: when foraging for mushrooms, always make sure to learn how to properly identify the mushroom you’re looking for. Some resources include books on mushroom identification or online sources. There is one main mushroom that is a chanterelle lookalike, the jack-o-lantern mushroom (Omphalotus olearius). Jack-O-Lantern mushrooms usually grow on trees and logs, and often in groups rather singularly in the way chanterelles do. If eaten, they can cause severe stomach issues.
Now is a great time to find these easily identifiable mushrooms. These chanterelles are good for folks who are new to mushroom foraging, because they’re noticeable on the forest floor. Some are more orange and some are more yellow, but they all have a funnel shape and a smooth cap, with gill-like ridges down their bodies. If you smell them, it’s a sweet scent that you will grow to love, and it will also help you discern if they’re the mushroom you’re looking for. If you’re curious, these babies like to grow near Douglas firs, hemlocks and oaks and amongst the many ferns on campus. In this area, the native salal plant may also be a sign of the mighty chanterelle.
When harvesting, the preferable method is using a knife to remove the mushroom from the ground. Avoid ripping it out as this can hinder the yearly regrowth. Make sure to clean and dry your mushrooms before storing them in the refrigerator in a paper bag. Storing mushrooms wet can cause them to go bad faster.
Chanterelles are used in many different recipes and are a delicacy when prepared.
They’re commonly used in different dishes such as pasta, risotto, pizza, stir fry and more. Their distinct scents can make your kitchen smell wonderful. Here is a quick and easy recipe for a fast, on-the-go lunch with Chanterelles:
Chanterelles (cleaned & pan fried)
3 shallots, finely diced
Salt and seasoning to your liking
Olive oil or other neutral olive for sauteing vegetables
Pita pockets/bread (Or your desired of sandwich contraption) Whatever veggies you may desire
Protein of your choice
Happy Foraging!
