Chanterelles are easily the most known wild mushroom out there. It seems that just about anyone who has ever had even the slightest interest in foraging mushrooms has heard of these fabulous little woodland treats.

They are also one of the tastiest wild shrooms. And they are among the least likely to cause gastrointestinal distress, a side effect of many wild mushrooms. Particularly by those who are not accustomed to eating them.

They are common throughout the United States and rather easy to find. They do have look-a-likes, so proper identification is key. But then proper identification should always be a priority when harvesting any wild food 😉

Foraging wild mushrooms has slowly been creeping its way into my life for a few years now. And I’m a fan ❤

Chanterelles are one of my very favorite shrooms to find. I always get quite excited when my eyes spot their bright, golden yellow color on the forest floor. I know the goodness that awaits me as I place them in my basket. And I don’t even mind the tedious job of cleaning them up when they come home. It’s well worth the effort ❤

They are only with us for a few short weeks a year. So our time together is fleeting. Making me cherish it all the more.

Fortunately, they freeze really well so the bounty can be preserved and spread over a few months (or more if you’re lucky)!

If you’re among the blessed who get their hands on some it’s pretty simple to prep them for freezing. Clean them well and cut off the bottom of the stems. Slice them up and dry fry them to remove the water. Drain them and allow them to cool. Place them in freezer bags and toss in the freezer for later.

The first batch that was wild-harvested in my house this year was sauteed with shrimp, served over rice noodles, and topped with a butter basil sauce. Sooooooo damn YUMMY 😉

Eat light the first few times you try chanterelles just to be sure they get along well with your belly. I find that each year it is best to go easy on portion size for my first few meals. Then … it’s time to dig right in!

Do you wild-harvest mushrooms? If so, what are your favorites? And how do you prepare them? I’d love to hear all about it in the comments. Being a relatively new ‘shroomer’ I’m like a sponge for info. So, if you’ve got some, dish it up please!

If you have questions rather than info, ask away. I’ll do my best to answer them!

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As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤