Cantharellus Cibarius

Yesterday, we lucked up and foraged several pounds of Cantharellus Cibarius, also known as chanterelle mushrooms. Other than one single chanterelle last year I had never seen them grow in the wild before. They are a gorgeous shade of sunset gold and fairly easy to spot once you know what you're looking for.

I'm not yet sure how we're going to fix them but I'm sure they'll make an appearance for Thanksgiving.

From Wild Harvest...

While the Morel mushroom is probably the most widely known of the wild mushrooms, it is the Chanterelle mushrooms which many of the world's great chefs prize above all others.

They are known to the Italians as Girolle and in German they are called Pfifferling. Wherever they are harvested they are prized for their superb flavor. Chanterelles are only found in the wild. So far, efforts to cultivate Chanterelles have never proved successful.

Though mild, Chanterelles have that slight spicy edge which is characteristic of things that grow on their own in the forests and fields - something that comes from competing in a natural environment. The Chanterelle is distinctive in that its flavor is saturated, and stands up well to main ingredients in soups, stews and other main courses.