In 1836, Swedish mycologist Elias Fries called the chanterelle “one of the most important and best edible mushrooms.” They are also incredibly nutritious – in addition to containing vitamin C and potassium, chanterelles are among the richest known sources of vitamin D. As ubiquitous as it is delicious, the golden chanterelle occurs all over the globe – from North America to Europe, Asia and Africa. Nevertheless, the meaty, funnel-shaped mushroom has a wild spirit that resists domestication, so if you’d like to savor its distinctive flavor, you’ll probably have to find it yourself – which is part of its wonderful charm! We recently stumbled across some chanterelles while hiking in Yellowwood State Forest just outside of Bloomington, Indiana. We picked a few, sautéed them, and ate them with our camp-cooked pasta, and liked them so much, we went back a couple of days later for more. Watch our video or hit the jump to find out how you can find your own chanterelles, which false species to avoid, and how to cook them up for a special treat you won’t soon forget.
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