ON OUTDOORS: CHANTERELLES EXTEND MUSHROOM SEASON

If you are like those of use who hunt morels, then you are no doubt pleased with the prospect of a well earned mushroom meal. The problem, for me, is that the morel season is so very short and if spring is dry the pickin's are slim. Don't get me wrong, I love morels, but I like being able to eat wild mushrooms during other times of the year. So I was very excited to find another mushroom to hunt. The beauty of this mushroom is that it is easy to identify, tastes great and grows after the morels are gone. My mouth is watering just at the thought of more mushrooms on which to dine! Let me introduce you to the chantrelles.

Chanterelle mushrooms are a delicious mushroom that begin to appear after wet periods in May to October. If you are willing to search for them, chanterelle mushrooms can extend your mushroom hunting for several more months. The rewards are tasty and sure to keep you outside looking.

You will know this mushroom from its shape and habit. Chanterellus cibarius and Chanterellus craterellus are both funnel shaped, with a wavy, curly cap margin. They are but a few inches high and appear flower like. Color can range from pale tan to yolk yellow to bright orange. They have a habit of growing on the ground, in the same habitat as morels, and do not grow on logs or dead trees. This makes identifying them a snap.

Rainy periods during late spring and early summer can bring on a fruiting of these mushrooms. Late summer and fall are exceptional times to find them due to the increased rainfall and decline of underbrush and insect pests. As the leaves begin to drop in October you will have more difficulty finding them.

Hunting them is great, but few of us are willing to stop at that. A well cooked meal is the final reward we are searching for. Begin by cleaning the mushrooms by gently removing debris and rinsing. Look for insect damage and discard any mushroom that looks questionable. You can cook them right away or store them for a few days in hopes of a larger mess or for a get together.

To keep them, wrap in a moist paper towel and refrigerate for a few days. If you want to keep them for longer periods, consider freezing or drying them. To dry, slice them into thin strips and lay them on a screen lined with paper towels. They should be dried in a sunny place with good ventilation. After a couple of days they will be ready to bag and store. To freeze, first prepare the mushrooms by sauteing them in butter. Five minutes should work well. Place cooled mushrooms in a freezer bag and seal. Remove as much air as you can before sealing.

Dried chanterelles tend to have a stronger flavor but are a bit tougher and chewy. Using them for stews or soups may be a good idea if chewy mushrooms do not appeal to you. If you want to rehydrate them for a recipe, soak them in a shallow bowl of water. A bonus of this process is a golden liquid that can be used for flavoring in other meals.

Adventurous cooks can find ways to incorporate chanterelles into many meals. If you would like to have a few suggestion recipes, contact me with your mailing address and I will send you favorites of a chanterelles chef.

If anyone has doubts about eating a wild mushroom, it is always a good idea to be cautious. Try a bite of a chanterelles and see how your body reacts. If all goes well, eat a whole mushroom the next day. Progressing slowly can let you know if a mushroom disagrees with you. Most people can eat chanterelles just like they do morels.

For more information, call 290-5730 (ext. 247), or e-mail at hendea@mail.conservation.state.mo.us. Happy hunting!

A. J. Hendershott is an outreach and education regional supervisor with the Missouri Department of Conservation.