Thread: Successful Hunt

The image is of Chantarelle mushrooms.
Chanterelle - Wikipedia, the free encyclopedia
Fresh Chanterelle Mushrooms are in season now


They spring up literally overnight between late Sept. & early Nov. in a densely covered pine/fir needle covered ground under a canopy of evergreens.
As I write, the lovely bride (swmbo to you) is making a pasta sauce with tomatoes from the garden and about 4 lbs of these little beauties. The Amount in the photo is already reduced by 1/3 that we gave to some wonderful neighbors. Two of the monster fungi in that back measure over 6" at the widest point.

Life is good.

I have always wanted to get some shrooms but i need to study up on them cuz i have no idea what is good and which ones to stay away from!!I make an mean mushroom gravy at Thanksgiving. Enjoy!!

Pinklather, it looks like you know what you're doing, but
not everyone does.

In a previous life as a paramedic, we once took a family
of 14 recently arrived immigrants to the hospital. They
had been collecting wild mushrooms in a national park,
and then made a mushroom soup for a family picnic.

All of them ended up in intensive care, and 3 of them
died....from mushroom poisoning.

They thought that they knew what was edible, but their
knowledge base came from another country.

Be careful what you eat!

+1 on that!

There are a few people every year who die in the UK from eating poisonous mushrooms, usually Death Cap mushrooms. They are highly toxic with no real antidote, and by the time symptoms start to show its usually too late.

Good find on those mushrooms though, hope the meal was tasty!

Oh do those look tasty - sauteed with some shallots, butter and a little fine sherry - yum.

Hi Gents

Your caution about getting confused on mushroom types is VERY well taken. I'm no expert, and have not hunted before - for just that reason. Pls, all - do not attempt without some experienced guidance. I sure didn't do before going w/ an experienced person.

The chantarelle is very distinct. There ARE mushrooms that look close in appearance, but closer inspection shows the differenced. Most mushrooms have fine gill-like structure under the cap - like those found in the supermarket. The chantarelle has thick ridges. The edges of the cap are ruffled, not a smooth, circular edge. Some close imposters have the same color, but not the ruffled edge, and the imposter has faint, concentric variations in the shades of color on the cap.

Alembic! Thank You! I have a few shallots & those will join some garlic in a saute orgy before freezing - just in time for Thanksgiving stuffing.

The lovely bride & I just got back from filling another 2 large shopping bags during the lunch hour. The place we found them was 50 yds from my back yard. This is too good to be true.

Holy crap, thats alot of rooms.Wife and i used to gather morels in the santa cruz Mtns, dehydrate them they keep for yrs,bet you can do the same.
when re-hydrated in just water they still taste the same.