Mushroom hunt 2016: chanterelles

Mushroom hunt 2016

My goal for this trip was to harvest a mushroom, eat it, and survive. Mission accomplished.
I harvested these cockles the a day earlier, so I decided on a dinner of cockles and chanterelles.

just 3 are enough since they have a strong flavor

lightly tenderize
eat a few fresh roasted organic Oregon chestnuts while cooking

voila - cockles and chanterelles a la Paco - a real delicacy. The noodles do a good job of buffering the strong cockle taste and marrying it to the chanterelle flavors. The noodles and vegetables were left over and were stored with beets, therefore the red color in the dish. I threw in an onion and leftover broccoli. Salt and pepper.

these winter storms keep on coming

king salmon and chanterelle sandwich for lunch - my neighbor caught the fish
 That was so much fun I went out again two days later. The first trip took me 7 miles with a vertical gain of 1200 feet and left me in the dark for the last hour, so I went in a different way that was only 5 miles with a vertical gain of about 1100 feet (and got an earlier start).

the start and finish of the hike - the largest body of water on the planet.

These beauties grow in the undergrowth of an old growth forest with Douglas firs soaring above to 200 feet, unchanged but for a trail for thousands of years. It's a coastal rain forest, lush and rich with life. Primordial. 

Normally you do not want to wash mushrooms but rather just brush away the debris of the forest floor with a stiff brush, but since I was planning to dry saute these, I washed them thoroughly.

add salt

when you get to this stage, 96% of the water is gone and they've cooked in their own juices for 10-15 minutes. Next: saute at a lower temperature in olive oil for about 5 minutes. I added black pepper. Soy sauce is good too. Martelle would eat the mushrooms I collected only after I had some and lived through the night. She said they were the best mushrooms she'd ever had. They are very good indeed.