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December chanterelles on the coast
Christmas day….. hiking among the towering sitka spruce and following wolf trails up embankments beyond the fringe of salal above the storm washed beaches of the west coast of vancouver island….a spruce branch filtered sun ray illuminates a patch of chanterelles. This is the latest in the season I have found them. Inland I have found them in late november preserved and solid frozen but never fresh like these. And what a scenic location for the chanterelles to grow…Remote, a place for the wolves to have their space and the land to hear no humans. Luckily a few places still remain like this.
Cantharellus ciborium grow in many areas on the island and sometimes what looks like prime mushroom growing habitat does not have one mushroom! Or perhaps it’s only the wrong day or week which again means nothing because air temperature and moisture seem to dictate them popping up. In mid to late August I like to keep aware of the first decline in night temperature and the first rains after a dry summer……and then start monitoring different spots. The prices never seem to warrant selling them….a good winter supply is more rewarding. In the past I partially open air dried them, then sliced them and put them in the freezer. This does work and makes a fine addition to soups or pretty much anything. But the preferred method is to slice them, put them on racks in a dehydrator and dry them completely, then store in sealed glass jars. I feel they retain more flavour, colour and texture this way.
Hope you enjoy eating some yourself or just enjoy discovering them on your walk.
SALMON and CHANTERELLE dinner
DISH 1- lightly saute 2 onions, 2cps sliced chanterelles,4 tbls olive oil DISH 2- Cube 1/4 fillet sockeye salmon mix with 6 tbls olive oil dust with 1/4 flour sprinkle with cayenne and herbs of choice ****** Put cubed salmon over the sautéed ingredients Cover with 5 cps chopped KAle COOK for 10-15 min@ 350 Top with fresh chive and parsley -SERVE with vegs/potatoes SERVES 2
Room to Be 