In late spring I seek out morels, and in fall, I opt for Chanterelles. Both grow wild here in the Pacific Northwest. Chanterelles live among the trees, in the dense and foggy forests of Douglas Firs and Western Hemlocks. Woody and earthy with a hint of fruitiness, their texture is meaty yet tender. Both morels and chanterelles are difficult to cultivate, so most of the fresh chanterelles and morels you see at farmers markets and grocery stores, truly are “wild”.
And this is what makes them extra special. When handling them, somehow you can’t help but feel the woody forest they came from.