It’s been years since I foraged for chanterelle mushrooms beneath oak trees near a cottage that we rented out in the country. Alas, after five years of living on septic, we bought a house with city plumbing. We are urban people but I surely missed the fall and winter mushroom season. I only foraged for chanterelles because they were easy to identify. A beginner’s mushroom.
Our landlord Ray show us how to identify and clean them. For example, look under trees (not on trees) and check for forked gills (not true, separate gills of the false chanterelle). Partially air dry to make dirt removal easy.
My friends Jessica Largey and Aisha Ibrahim, the chef de cuisine and sous chef at Manresa restaurant, knew what they were looking for as they’d foraged for mushrooms for years. I was delighted when they handed me their hostess gift the other night. Aside from making a dumpling filling with chanterelles, a number of folks at the VWK Facebook page agreed that noodles would be great friends with the mushrooms.