Chanterelles

This wet, stormy July has had its perks: a bumper crop of mushrooms! If you’ve been anywhere outside your yard, you’ve probably seen this bright yellow fungus, it’s cheery, flower-like face pushing up amongst dead leaves. There is an orange variety, called cinnabar, and there’s even a black variety. I find mostly the yellow, and occasionally the cinnabar. I’ve never found the black ones, but I’d sure love to try them, as I hear they have a truffle-like flavor.

You won’t find chanterelles growing on wood, like many other favorite fungi. This is a characteristic that will help with identification. They grow in soil, and are usually in a scattered pattern. Look for them in the same area each year, as they will come back.

While there haven’t been a lot of studies done specifically on chanterelles, they share many of the same benefits of their fungi cousins, such as the benefits from the phenolic acids, providing valuable immune-enhancing traits, including anticarcinogenic, anti-inflammatory and antioxidant properties. One study found that men who eat more mushrooms have less incidence of prostate cancer due to the antioxidant ergothioneine. Other studies have shown COX-1 and COX-2 inhibitors due to the polysaccharide content. Another study showed the remarkable would healing properties of chanterelles, and they are also being studied as an effective cancer treatment.

Chanterelles are a great source of vitamins A and D2, which our bodies need to fight viruses. A serving can provide nearly a third of our daily recommended intake of vitamin D! The copper and potassium content are beneficial in cardiovascular health.  

While chanterelles really don’t have many toxic look-alikes, I encourage you to confirm your fungus finds with an experienced foraging friend, on the Missouri Department of Conservation website, or pick up one of their free brochures at one of the offices. There are also interest groups on Facebook that will help you confirm your finds. Write to me and tell me about the mushrooms you find this week! 

 

Omelettes w/Chanterelles

Bacon, 4 strips

Swiss chard, about 2-3 leaves

Chanterelle mushrooms, about 2-4 medium

Eggs, 4

Feta or chevre cheese, about 1/3 cup

Salt & pepper to taste

 

Cook the bacon until crisp. Once you’ve set the cooked bacon aside to drain, reserve some of the bacon drippings to sauté the chard and mushrooms. Separate and dice the ribs of the Swiss chard first, sauteeing until translucent. Add the chopped chard leaves and chopped chanterelles and sauté until done. Set this mixture aside and beat the eggs. Cook the omelette in the bacon drippings as well. Fold in the reserved mushroom mixture, the cheese, and most of the crumbled bacon. Sprinkle a little bacon on the top of the completed omelette to serve. Delicious!