Chanterelle Hunting In New Brunswick

Chanterelle mushrooms are abundant in New Brunswick, particularly in the Fundy coast area. They can be found in various locations across the province, including Bathurst, Fredericton, Moncton, and the forests near Saint John. The best time to look for them is during the summer months and after peri-hibernation in the autumn, especially after foggy mornings as they thrive in moist environments. Chanterelles are relatively easy to identify and are prized for their culinary uses, giving dishes a distinctive flavour.

Chanterelles in New Brunswick forests

Chanterelles are among the easiest of wild mushrooms to find and identify, thanks to their widespread presence throughout different regions of New Brunswick. The province's forests are home to copious amounts of chanterelles and other wild mushrooms, which can be found in various stages of growth throughout the summer and autumn months.

Foggy mornings offer prime hunting conditions for these colourful fungi, which thrive in moist areas like deciduous or mixed forests. Chanterelles can be found growing on wood stumps, dead trees, or fallen branches, as well as on living trees such as spruces, hemlock, birch, and bay. They prefer areas with a good supply of sunlight and protection from strong winds and heavy snowfall. They are commonly found in dense clusters, but can also be found growing from the roots of living aspen trees.

While chanterelles can be found in many locations across New Brunswick, they are most plentiful in the Fundy coast region, where over 15 different types of wild mushrooms can be found. Other areas with good concentrations of chanterelles include Bathurst, Fredericton, and Moncton, as well as the forests along the coast near Saint John. In eastern New Brunswick, the Saint John River Valley and the Grand Lake area are also known for their chanterelle abundance.

During July and August, chanterelles can be found in abundance throughout southern New Brunswick, including areas around Sackville and Moncton. In the northwestern part of the province, chanterelles can be found near Kejimkujik National Park and throughout the Acadian Coastal Region.

Chanterelles are a favourite among mushroom hunters and chefs, who use them in various recipes such as wild mushroom omelettes, fried chanterelles, and chicken lettuce wraps. They are also sought after for their culinary and medicinal properties, including their use as an antioxidant in meat products.

When harvesting chanterelles, it is important to use a small knife and an antiseptic to prevent fungal infections and ensure safety. Chanterelles are best harvested when the ground is moist from rain or humidity, and it is important to look for parts of the fungus that are free of soil to ensure freshness.

Best time to find chanterelles

Chanterelles are among the easiest wild mushrooms to find and identify in New Brunswick. They can be found in various stages of growth throughout the summer months, as well as during autumn following peri-hibernation.

Chanterelles thrive in moist environments and can be found growing on wood stumps, dead trees, or fallen branches, as well as on living trees such as spruces and hemlock. They can also be found growing from the roots of living aspen trees. They are commonly found growing in dense clusters, and they prefer to grow in areas that have a good supply of sunlight but are also protected from strong winds or heavy snowfall.

Foggy mornings offer prime hunting conditions for these colourful fungi, which can be found in many locations in New Brunswick. They are most plentiful in the area of the Fundy coast, where over 15 different types of wild mushrooms can be found growing. There are also several locations throughout eastern and central New Brunswick that have good concentrations of chanterelles, including Bathurst, Fredericton, and Moncton, as well as the forests along the coast near Saint John.

During July and August, chanterelles can be found growing in abundance throughout southern New Brunswick, including areas around Sackville and Moncton. In the northwestern part of the province, they can be found growing around Kejimkujik National Park and throughout the Acadian Coastal Region.

Chanterelles are prized by mushroom hunters and chefs for their culinary uses. They have a mild aroma and a subtle taste that can be easily manipulated to give a distinctive flavour to many dishes. They are also used as an antioxidant in meat products and can be consumed raw or cooked.

How to identify chanterelles

Chanterelles are one of the easiest wild mushrooms to identify and forage for, but it's important to be certain of what you've found before consuming them. They are usually found from July through October, but the exact timing depends on your region and the weather. Chanterelles are most commonly found in humid regions with summer rainfall, such as eastern North America and New England, but they can also be found in western North America, where they tend to pop up after fall rains in September or October.

Chanterelles are typically found in old-growth forests with moist forest floors, often appearing after heavy rains. They can be found in mossy and damp forest clearings, near washes, the edges of dirt roads, or other places where the ground has been disturbed. They grow in conjunction with certain trees, so you'll often find them near oaks, conifers, and in mixed forests. They create a symbiotic relationship with their host trees and are most commonly found near hardwood trees such as beech, oak, maple, birch, and poplar. They can also be found near conifers such as pine or hemlock.

Chanterelles are usually relatively easy to spot due to their yellow-orange colour, although this can vary from almost white to deep yellow or orange. They typically grow in small or large patches, with each mushroom growing on its own or in loose associations. They have a solid, fleshy stem that is the same colour as the cap, and the flesh is white or pale yellow. The cap is initially flat, then becomes funnel-shaped with curled edges that become wavy or lobed with age.

One of the most important identification features is the presence of false gills, which are forked ridges that run down the stem. These are distinct from the true gills found on some other mushrooms, which are non-forked and knife-like. Chanterelles also have a fruity, apricot-like aroma, although this may be subtle.

It's important to be aware of look-alike species when identifying chanterelles. The Jack-o'-Lantern mushroom is highly toxic and can cause severe stomach upset. It is orange in colour, has true gills, and grows in clusters on decaying wood. The False Chanterelle is mildly toxic and can cause gastrointestinal issues. It is a deeper orange colour, with a brownish-orange cap that turns downward at the edges. It has true gills that are thin and close together, although they do fork. It also lacks the apricot-like smell of true chanterelles.

How to prepare chanterelles

Chanterelles are a type of mushroom that can be found in New Brunswick's forests, particularly in the area of the Fundy Coast. They are prized for their culinary uses and can be used in dishes such as wild mushroom omelets, fried chanterelles, and chicken lettuce wraps.

Storage and Cleaning:

Before cooking, it is important to properly store and clean your chanterelles. Chanterelles should be stored in a plastic bag in the refrigerator, but the bag should not be sealed to allow for some air circulation. Place a paper towel in the bag to absorb any excess moisture, changing it out as needed.

To clean chanterelles, use a paper towel to rub off any dirt. Avoid soaking them in water as they are like little sponges and will become slimy.

Cooking Methods:

Chanterelles can be cooked in various ways, including sautéing, pan-frying, and drying. However, due to their high moisture content, some traditional mushroom cooking methods, such as batter frying or dusting in flour before sautéing, may result in a soggy mess.

• Start by adding the cleaned chanterelles to a dry nonstick skillet or well-seasoned cast-iron pan over medium-high heat.
• Allow the mushrooms to sit until they start releasing their moisture. As they cook, more moisture will escape into the pan.
• Continue cooking, occasionally stirring or pushing the mushrooms around the pan to ensure even heat exposure.
• Once the mushrooms stop releasing moisture, and all the water in the pan has evaporated, add some butter to the skillet and stir.
• At this point, you can also add sliced garlic if desired.
• Continue sautéing until the chanterelles are golden brown and slightly crisp around the edges.
• Serve the mushrooms as a side dish or incorporate them into other recipes as desired.

Additional Tips:

• Chanterelles pair well with ingredients like shallots, garlic, butter, olive oil, salt, and pepper.
• When cooking, be careful not to over-disturb or stir the mushrooms too much, as this can impact their texture.
• Chanterelles are best harvested when the ground is moist from rain or humidity, and they thrive in moist environments, making foggy mornings ideal for hunting.
• Always be certain about the type of mushroom you are collecting, as consuming the wrong species can lead to illness.

Chanterelle look-alikes

Chanterelle mushrooms are prized for their culinary uses, but it's important to be able to distinguish them from toxic look-alikes. Here are some tips for identifying chanterelles and avoiding their dangerous doppelgängers:

Chanterelle Characteristics:

• Chanterelles typically have a yellow-orange colour, but can range from almost white to deep yellow or orange.
• The cap is initially flat and then becomes funnel-shaped, with curled edges that become wavy or lobed as the mushroom ages.
• The stem is solid and smooth, continuous with the cap, and paler in colour at the base.
• The flesh is firm and has a fruity aroma, reminiscent of apricots or fresh pumpkin.
• Chanterelles do not have true gills but rather blunt ridges that fork and extend down the stem.
• The spore print for chanterelles is pale cream in colour.

Jack-o'-Lantern Mushroom (Omphalotus illudens/olearius/olivascens):

• Highly toxic, causing severe stomach upset.
• Orange in colour, similar to chanterelles, but with true gills that have very little forking.
• Grows in clusters on decaying wood, similar to oyster mushrooms.
• The interior is orange when cut open, unlike the white interior of chanterelles.

False Chanterelle (Hygrophoropsis aurantiaca):

• Mildly toxic, causing gastrointestinal issues.
• Orange in colour, with a brownish-orange cap that tends to turn downward.
• Thin, fragile mushrooms with true gills that are thin and close together, although they do fork like chanterelles.
• Lack the apricot-like smell of true chanterelles.

Remember, it's crucial to correctly identify mushrooms before consuming them. Always consult a mushroom guidebook for your region and, if possible, forage with experts until you are comfortable identifying mushrooms yourself.

Frequently asked questions