Pacific Golden Chanterelle
Chanterelles are the most popular of all PNW mushrooms and grow in abundance in the forests of the Northwest. Most often they are sauteed in butter with diced shallots, some crushed garlic, a pinch of salt and perhaps some thyme. They are excellent in omelettes, as a garnish for meat dishes, in pastas, or made into duxelles that can later be used for soups or more complex dishes. With their bright color they stand out on the forest floor. It is not usually difficult to find an ample amount for harvest. Chanterelles have veins that run down the stalk, rather than true gills. They have the virtue of being long-lasting. Discard those with too many worms, but chanterelles can often be found with no worms at all, particularly when young. They can get rather large, but are best picked when the margins are inrolled. When cooked they have a delightful floral aroma and sweetish taste.