Mushrooms and Mosquitoes

Summer is in full swing here in south Louisiana.  Temps are reaching at least 90 degrees with 150% humidity.  But with the high temperatures and almost daily summer showers, there is one thing I can count on this time of year, other than heat stroke... chanterelle mushrooms.

Beginning every year in June, I start looking for these orange gems.  From my back porch I can see a small creek that empties into a larger river that runs through the back side of the property.  When the heat is nearly unbearable and the mosquitoes come out in full force I know I'll start seeing patches of the chanterells popping up all along the bank.

Why would anyone in their right mind leave the comfort of their air conditioned home to forage in the woods for mushrooms, battling heat, mosquitoes and spider webs?

I've never claimed to be in my right mind but otherwise, these guys are awesome.  They can only be found in the wild, you may never see them in a grocery store since they cannot be cultivated.  They only grow a few weeks out of the year and in very particular areas.  Because of their rarity and and delicate nutty flavor, mushroom connoisseurs rank them one of the top five mushrooms in the world.  And if you are lucky enough catch them on the menu of a high end restaurant or farmers market, they will cost you a pretty penny but are totally worth the splurge.

Even if you don't like the texture of mushrooms, you may like these.  They do not have thick meaty caps like 'shrooms you find in the grocery store.  But you can use them the same way you would other varieties.  My families favorites are sauteed in brown gravy, over steaks, on pizza, or in soups and pastas.  I love them in omlettes and I make a yummy dairy-less cream of mushroom soup.

If you live near a wooded area in the south, keep an eye out for them after summer rainstorms this month. When you find them, cut them with scissors, leaving the "root" in the ground.  This will keep them cleaner and encourage growth for the following year.  Store them in shallow cardboard boxes or paper bags.  Eat as many as you can while they're fresh.  If you come across more than you can eat within a week, you can blanch them then store them in the freezer or dehydrate them.  I've found the best way to store them is by pressure canning.  If you're really ambitious, high end restaurants are happy to take them off your hands for around $8-$10 per pound.

Worried about mosquitoes???  I avoid chemical bug sprays at all costs, and the mutant mosquitoes on our property are undaunted by citronella oil or other natural repellents.  But I've found that thick jeans, boots and one of my husbands thick flannel button ups will keep them at bay and a couple of ice cubes rolled up in bandannas keep them off my face and neck.   It's hot, but it's worth it.

Happy 'shrooming!