Golden Chanterelles & The Dancing Mushroom

Golden Chanterelles

Terence Keenan stopped by today at Direct Results with some lovely Golden Chanterelles (Canthearellus cibarius), one of the most well known wild mushrooms, known for their edibility and beauty. Ranging in color from yellow to deep orange, golden chanterelles shine bright and sunny against the drab forest floor from June to September.

Chanterelles are very popular in cooking, having been recorded in recipes as far back as the 16th century but flourished in popularity during the 18th century with the rise of French cuisine. They are often said to have a ‘nutty’ or ‘peppery’ taste and maintain the fruity fragrance even after cooking. They can be used in a variety of recipes, dried, or even frozen. If freezing, it’s suggested to sauté in butter and then freeze to retain the most flavor. Fresh chanterelles will keep for about ten days if stored in the fridge in a paper bag.

Usually found near hardwoods like maple poplar, beech, and oak, chanterelles prefer moisture, shade and organic matter to grow . The roots of plants and trees are one of their favorite spots, their mycelial threads (how the mushroom absorbs nutrients) intertwined with the roots of the trees and shrubs around them. You can also find them near washes, the edges of dirt roads, or other places where the dirt has been disturbed. They have a sweet smell, similar to apricots or peaches. As long as the area where they are growing is not disturbed and by keeping the base intact, they generally will return year after year in the same spot.

Chanterelles can grow as small as a thumb to the size of a fist in North America. Their stem is 1” to 2” long and about ¼” to ½” thick. The cap is about 1” to 3” across, fleshy with wavy margins that taper down to the stem, often forming into the shape of a funnel. The color of the stem and the cap are the same. The false gills underneath the cap are thick, wrinkle-like, folded, forked and wavy with blunt edges that run down the stem. This is one of the easiest ways to identify true chanterelles from other similar-looking, non-edible mushrooms, like the Jack O’ Lantern and the False Chanterelle.

The Jack O’ Lantern can cause sever cramps and diarrhea thanks to the toxin muscarine. The easiest way to differentiate between the Jack O’ Lantern and a chanterelle is the gills. Chanterelles have false gills that almost look melted, while the Jack O’ Lantern has true gills, that are very blade-like. The Jack O’ Lantern is also more orange and grow in large groups with the stems attached, while chanterelles are solitary and have separate stems.

False chanterelles also have true gills, although they are forked on the edges. They are also a deeper orange with no yellow; the color on the caps is graded and gets darker towards the center.

If you’re planning on making a trip into the woods looking for these delightful mushrooms, here are a few pointers to make it easier:

• Tread lightly, as to minimize damaging new growth.

• Get a sharp knife and mushroom cleaning brush.

• Leave smaller chanterelles and check back on them in a week or two.

• Bring a container large enough to carry several pounds of mushrooms, but not so big as to be awkward or crush your haul.

• If this is your first time out hunting, taking someone with more knowledge is always a great idea for safety reasons – after all, you don’t want to take one of those nasty Jack O’ Lanterns home instead.

Published in August 2018 GreeneScene Magazine.

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The Dancing Mushroom

Terence Keenan made a detour by Direct Results on his way to the Farmer’s Market in Waynesburg with a giant haul of Sheepshead mushrooms, otherwise referred to as the Hen of the Woods, Ramshead, or Maitake mushrooms.

The Maitake is referred to as the “dancing mushroom” in Japan. According to Japanese legend, the fruiting maitake mushrooms were found by a group of Buddhist nuns and woodcutters on a mountain trail. So happy of their discovery, they began dancing in celebration.

Sheepshead, properly known as Grifola frondosa, is quite abundant in the Western United States and is often found growing near the base of large oak trees that are abundant in our forests during the late summer and autumn. These full-bodied mushrooms often weigh as much as 20 pounds, but exceptional specimens have been over 50 pounds, even reaching 100 pounds! These “Hen of the Woods” resemble a hen with ruffled feathers or a wooly sheep’s head, hence their many nicknames. They form into large rosettes that can grow up to 2 feet across or more.

The color of the Sheepshead mushroom ranges from pale tan to dark brown. Beware any Sheepshead that look yellow, orange, or red in color – these have been colonized by mold, yeast, or bacteria and should not be eaten. Their undersides are white and have tiny pores and no gills. There are similar mushrooms, but the Sheepshead has no dangerous look-alikes, making it a favorite for all skills of mushroom hunting.

Fresh-freezing Sheepshead mushrooms and cooking from frozen works if you can’t eat them fresh. It’s recommended to cut them length-wise to keep them together and small enough to cook before freezing. Cook directly from freezer, no thawing. When cooked, they resemble chicken meat. Pieces can also be steeped in hot water to make a kind of tea. Sheepshead is reported to have multiple health benefits. Studies have shown that the mushroom can boost immune function, reduce cholesterol, reduce weight gain, treat diabetes, and even fight tumors.

This year if you go looking for them, you should find them, Terence shares. It’s been a good year for them because of all the steady rain.

Published in November 2018 GreeneScene Magazine.