Golden Chanterelle (Cantharellus cibarius)
https://www.inaturalist.org/observations/187280957
Today's walk was a bit more brisk than last week. There was some sunshine peeking through the clouds here and there, but a little breeze made wearing my hoodie with a vest on top take the chill off. The vegetation is definitely in the throws of autumn. The smell of the Indian River assails your nostrils with all of the dead fish, but I continued. I went for this walk anticipating exploring new plant life, but instead, I mostly saw mushrooms. I ran into several different kinds of fungi but decided to go with the one mushroom I had forged in the past. The Chanterelle is also known as a Girolle. This is the one mushroom I will collect this time of year, and you can look for them clear into early winter. The scientific name is Cantharellus cibarius. However, according to several articles, scientists are debating this name, as there are possibly "20+ different species" in North America. (Mushroom et al.) Interestingly, these mushrooms grow in three color's throughout the Northwest United States. Most often, they are the golden yellow that most of us know, but they also come in white and bright red. All three colors are edible.
Before I go on, I would like to add a disclaimer here. Do not pick any mushroom, even if you have found it on the internet, YouTube or a book. Please always find a professional who has harvested fungi and can teach you properly. Otherwise, there is the possibility you will end up with a nasty intestinal problem that will place you in the hospital if you pick a "false chanterelle," which there is, and it is easy to mix the two of them up. (Mushroom et al.)
These delicate golden yellow fungi, "chanterelle mushrooms, are a popular delicacy found in Alaska, and foragers worldwide come to Alaska to hunt for these golden treasures (K. Brian)". They are also Oregon's state mushroom (K. Brian). They can grow in clusters in conifer forests like hemlock, cedar, and spruce. Also, they grow near damp, wet areas and love the temperate forest. You can recognize them by their bright yellow tops that are wavy and become more like a vase the older they get; instead of the proper gills, they have veins underneath. (The picture with the mushroom on the tree shows the gills). If you harvest them, be careful not to trample the area and leave small ones behind because the ecosystem is delicate in those areas.
Chanterelles have a "fruity, apricot-like aroma and a delicate, nutty flavor that pairs well with various dishes." (K. Brian)These mushrooms are one of the most expensive fungi for sale for two reasons: they are some of the best-tasting mushrooms in the world, and the farmers have yet to figure out how to grow them commercially. (Mushroom et al.) When looking at their health benefits, they are a good source of fibre, vitamins, and minerals, especially copper, vitamin D, and B. Chanterelles are also antioxidants. They can support bone health and beef up immune systems. Again, I will warn you that lichen, mushrooms and fungi take heavy metals out of the soil, so be sure to watch the area you are hunting for these tasty Chanterelles because they absorb these metals and will make you sick. (Ajmera et al.)
Work Cited:
Ajmera, Rachael, and Fernando Imashi MS, RDN, CDCES. "Chanterelle Mushrooms: Nutrients, Benefits, and Recipe." Chanterelle Mushrooms: Nutrients, Benefits, and Recipe, Healthline Media, 11 Apr. 2022, www.healthline.com/nutrition/chanterelle-mushroom Accessed 11, October 2023
K., Brian. "Chanterelle Mushrooms in Alaska: A Forager's Delight." Star Mushroom Farms, Star Mushroom Farms, 12 Sept. 2023, starmushroomfarms.com/chanterelle-mushrooms-alaska/?expand_article=1. Accessed 11, October 2023
Mushroom, Mrs., et al. "Chanterelle Mushrooms: Identification, Foraging, and Look-Alikes." Mushroom Appreciation, Mushroom Appreciation, 31 Aug. 2023, www.mushroom-appreciation.com/chanterelle-mushrooms.html. Accessed 11, October 2023
Comentarios
Hello, Gayleen! Thank you for this informative account of your recent and previous interaction with this fungi species. I too enjoy finding various mushrooms in the wood, especially the ones you describe as “golden yellow”. I think I may have observed the same mushroom in a white color when I conducted my first field trip in a wild place in Juneau–that being said, though the fungi looked similar, I cannot be sure because I do not profess to be a plant identification expert by any means. I am uncertain if I have ever eaten a chanterelle mushroom before either but, by the way you describe its taste and culinary versatility, I would very much like to try them sometime.
The Golden Chanterelle you found is fascinating; I've never seen a mushroom that is a banana yellow color. The shape is also interesting as it curves in ways I've never seen a mushroom do. The only mushrooms I find are the ones in my backyard, the brown or the red caps. It is strange that farmers still haven't been able to grow them properly; with so much technology, I would think that mushrooms wouldn't be that hard to grow. I now wonder what Golden Chanterelle tastes like, considering how troublesome it is to get ahold of. Also, I didn't know that mushrooms had something called gills or that the Golden Chanterelle has veins instead. I'm learning so much about mushroom biology today and that some mushrooms are rarer than others. Anyway, this is an intriguing post this week; I wonder what other rare mushrooms we have in Alaska.
Oh, diving into the lush world of chanterelles is like embracing a delightful, secretive part of nature, isn’t it? Those golden yellow treasures, tucked beneath the leafy canopies of Alaskan and Oregonian forests, aren’t just a visual feast but a literal one, sought by foragers who dream of their uniquely rich, nutty flavor and that hint of apricot aroma. Imagine wandering through damp, conifer-dotted landscapes, your eyes scanning for that vibrant, wavy cap peeping through the forest floor! But, as you wisely noted, those foraging adventures come with a duty of care. Gentle steps to preserve their delicate habitats, a watchful eye ensuring younger ones are left to flourish, and a mindfulness about the soil’s health to safeguard ours. There’s something enchanting yet grounded in navigating through forests with such awareness, ensuring these exquisite fungi continue to be a part of our culinary and ecological tales. What a wonderfully complex and delicate dance with nature these chanterelles invite us into!
Mushrooms are so fascinating! Thank you for your disclaimer, it's never a bad time to warn against the dangers of false identification of plants. I also did not realize that mushrooms absorb metals in the ground, so thank you for that information as well. I'm sure I have noticed chanterelles before but have never known their name or uses. It is good to know they are a delicacy and will keep an eye out to see if I can identify the real ones around Juneau! I am allergic to a lot of mushrooms, but would otherwise love to know what chanterelles taste like. I did not realize that each state had its own state mushroom, and am now curious as to what Alaska's is. Also, I want to look into the process of commercially growing mushrooms, just for knowledge's sake. Thank you for sharing your research and wisdom!
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