There are two types of chanterelles, the yellow chanterelle, and the white chanterelle, that are harvested on the coast. These species commonly occur in the mature and dark forests of the Pacific Northwest.
The yellow chanterelle is harvested all over the BC coastal region. Harvesting of yellow chanterelles begins in September and continues until November or December on the outer islands and the BC coast. White chanterelles are also harvested from the region. Harvesting of chanterelles is something we have done for years. When dried, the white chanterelle turns yellow. Looking a lot like yellow ones.
The texture of the chanterelle is tender and yet it doesn’t fall apart as easily as other mushrooms. It can hold its own decently when tossed, stirred, added to soups or sautéed. Chanterelles are at their best when fried, covered in garlic butter and served with fresh crab. The flavor of chanterelles is spicy with a slight apricot flavor. I just love adding handfuls of dried chanterelles to soups and spaghetti’s, they are chewy after being dried and this adds something to dishes.
This one of the most popular mushrooms that are harvested on the coast, there is a large commercial harvest here, the mushrooms are shipped fresh to Europe where they sell for a premium price.
We harvest them early in the fall and then dehydrate them, store in bags and freeze. Then we can eat them year-round. Nothing like making spaghetti in the winter with a healthy helping of wild chanterelles in it. Of course, fresh chanterelles fried in butter with a bit of salt, pepper and garlic powder is a pretty nice side dish to a juicy steak and baked potato dinner.