At the beginning of July, I was fortunate enough to travel with my boss to his summer home in Bar Harbor, Maine. Bar Harbor is located on beautiful Mt. Desert Island, just off the Down East coast of Maine. It's an enchanting location. Not only is there the rugged Maine coastline to explore, but there is also Acadia National Park with its pristine beauty.
One day, after I had my fill of lobster, seafood, and blueberries, I was walking along an oceanside path on the property. As I was walking along absorbing the natural beauty of the location, I noticed something strange out of the corner of my eye. In amongst the green and earthy colored underbrush, I saw a golden patch of yellow. It seemed so out of place to me that I had to leave the path and see what it was.
Wild Chanterelle Mushrooms that I saw from the path.
To my absolute amazement, I came upon a rocky outcrop teaming with beautiful wild mushrooms. They seemed familiar. "Oh my G-d, I think those are wild Chanterelles!!!" I shouted to the trees. "They must be Chanterelles!" I thought to myself. Being a professional Chef with an undying love affair with French Cuisine, I have seen thousands of Chanterelle mushrooms. I knew in my heart that these were the real thing, but being from Chicago, I had absolutely no experience identifying wild mushrooms. The last thing I wanted to do was to poison myself or anyone else by misidentifying a mushroom! I decided to pick one and try to find someone who could help me to positively identify it.
Close up shot of Wild Chanterelle Mushrooms.
To my dismay, there was no one on Mt. Desert Island who could help me! I was shocked. Here I was in outdoorsman's paradise, and there wasn't a place for me to bring foraged mushrooms for identification. In Europe, you can bring wild mushrooms to the local pharmacy to be identified. There was no such service to be found. So I kept my little mushroom wrapped in a moist paper towel in the mini bar fridge in my hotel room. I decided that I would try to find some sort of mushroom identifying aid at the local book store. The only problem was that I didn't have time to do it at that moment.
Chanterelle Mushroom on the forest floor.
When I went to work, I told everyone about the mushroom that I had found, and how I thought that it was a wild Chanterelle, and that I couldn't find anyone to help me to identify it, BUT I KNEW THAT I WAS RIGHT! And, I found that when you start talking to people about some wild mushroom that you found, and that you actually picked it, they get VERY concerned. It is amazing how afraid people are of mushrooms. I don't blame them, a misidentification can be deadly. I thought of my own misgivings. If I was so sure, would I be willing to eat the mushroom I picked? I had to admit that without more proof, I WOULD NOT.
Large Chanterelle growing along the road.
A couple of days passed. I started to explore the grounds around the house and found that these golden-yellow mushrooms were growing in several locations. When I would go jogging in the mornings, I would see them growing in certain places along my route. These things were everywhere!
That evening, my boss' mother gave me a present, a
National Audubon Society Field Guide to North American Mushrooms. Finally, I would get my answer.
Chanterelle Mushrooms.
I was right! What I had found were indeed wild Chanterelle mushrooms, a Chef's dream come true! The last hurdle in the process was to actually eat my mushroom. I did it! It was raw, it was dirty, it was delicious! From that moment on, I was hooked on foraging for wild mushrooms. There is still a lot to learn, but I now know a wild Chanterelle when I see it!
More Chanterelle Mushrooms.
Pretty soon, I started to notice different mushrooms all over the place. Armed with my field guide, I proceeded to try to identify each one. Most that I found turned out to be edible, but some were not. Now, wherever I go I look for mushrooms. Now, I see mushrooms where I never noticed them before. They are all around us, you just need to know where to look!
Lilac-brown Bolete
This is a good edible mushroom.
It is related to the Cepe, but it is not as delicious.
Yellow-orange Fly Agaric
This is a poisonous mushroom that should not be eaten.
It is not deadly, but it may cause sweating, deep sleep, and disorientation.
Admire its beauty from a distance.
Sauteed Wild Chanterelle Mushrooms
- 1/2 pound wild Chanterelle mushrooms, cleaned and torn into quarters or in half
- 1 large shallot, finely minced
- 4 tablespoons finest quality, unsalted butter
- 2 tablespoons tart, crisp white wine (Chenin Blanc or Sauvignon Blanc)
- 1 tablespoon flat-leaf parsley, finely chopped
- salt and pepper to taste
Heat butter in a large saute pan. Add shallots and saute until they turn translucent. Add torn mushrooms and continue to saute over high heat for 5 minutes. Add wine, and season with salt and pepper. Continue to saute until all moisture evaporates. Sprinkle with chopped parsley and serve.
The mushrooms can be served as a garnish, or as their own course. If you actually find wild mushrooms, I recommend serving them on their own because they are a special treat. This recipe can of course be made with purchased Chanterelle mushrooms! Bon Appetit!
With my new-found love of mycology, I just can't seem to get enough mushrooms in my life. Since we are at the height of Chanterelle Mushroom Season, I developed this recipe to pay homage to one of my favorite fungi. This is an elegant combination of some of nature's greatest treasures, Chanterelle and Lobster Mushrooms, along with our Poached Summer Truffles. This Ragout can be served as its own course, or as a side to meat, poultry, or fish.
