Chanterelle Mushrooms

Don't come home empty handed this hunting season. If you can't bring home a deer. Why not bring home some Chanterelles? Once you find a spot you'll know where to go the following year. Carefully cultivated they will grow back. Take a pocket knife and a plastic grocery sack. Cut the stem off at the ground.

There are several edible mushrooms native to our area. I am only familiar with the Chanterelle. My uncle told me the rule of thumb is to check the gills. Chanterelle's are open gilled, and orange/golden colored. There is another mushroom of the same color. It is closed gill however.

                    Cleaning Chanterelle Mushrooms

It is recommend to gently brush them clean.

I do however rinse them under cold running water.

    Methods of Storing them

I have seen my mother both freeze Chanterelles and dry them. They can also be canned and pickled.

1. Freezing~    It is as simple as placing them in ziplock bags and writing the date on it.  After cleaning, and slicing up the larger mushrooms blanch for roughly three-four minutes. After blanching place under cold running water. Then set out to drain and chill in the refridgerator. I prefer overnight. After draining they can be put into ziplock bags, or vacuum packed. I store 1 cup servings.
2. Canning~    After cleaning the mushrooms place into boiling water. Boil for five minutes. Pack hot mushrooms into hot jars. Add 1/4 tsp. of salt to each half pint jar. Pour boiling water over mushrooms leaving 1 inch head space. Place lids and rings on jars and process for 45 minutes at 10 pounds in a pressure cooker. This is according to the Blue Book.
3. Drying~     We use a food dehydrator. Dehydrate for roughly 12 hours. Store in a container with a lid.