Foraging: A poor (Wo)man’s path to riches!

14 lbs of Chanterelles !
Market Value today, at a local Restaurant: $20-$30 per lb.

I have only been mushroom hunting for a few years, but I’ve found some places near me where you can pick pounds and pounds of them.

I have been selling some to supplement my income and at $12.00- $20 a pound I have never had a problem.

I only harvest the freshest and cleanest, about 1/3 of what I find. Yet I wonder if I could over-pick and spoil their growth.

Also, last year local restaurants have had trouble with the Health Department. They’re saying it is unsafe and can no longer purchase from me without problems. This needs to change. Local gourmet chefs love them. You should see their eyes when I show them a box full of fresh, beautiful Chanterelle mushrooms. (Note: this is from Craig in Ohio. NY is still good with wild foods as far as I know, and, they can be dried and sold for soups and such on a Classified ads board, like ours at

My experience is that the flavor of chanterelles is best when well cooked. I cut them in pieces and cook with olive oil until the juice they release is evaporated and re-absorbed, allowing them to brown slightly. At that point I often add some sherry, and cook that away. Onions add sweetness when cooked with chanterelles. 
When I have a lot I cook them, and freeze in portions. High-butterfat cheese is a natural partner for chanterelles; great over steamed potatoes. (The same for morels.) 
I once contributed chanterelles to friends on their tamale-making day, with amazing results. I’m convinced that chanterelle flavor is magnified with masa, possibly because of the calcium and alkalinity.

I have Golden Chanterelle Mushrooms. They are fresh and not been harvested yet. If you would like to negotiate a price pls contact me at Thank You

Classes with walks to explore habitat are available so you can learn your stuff. There’s also, a ton of Video’s available on Youtube, but they don’t cover Mohawk Valley. $15 Hr for education & lessons on how not to kill yourself or your family. 🙂

2 thoughts on “Foraging: A poor (Wo)man’s path to riches!”

  1. Shedding some light on cut vs. pull NEW
    by: Mike Vaughn

    The Oregon Mycological Society (OMS) Cantharellus Project:
    In 1986, OMS members launched the first and oldest continuous chanterelle research and monitoring
    project in North America. Society members were concerned that chanterelles might decline in the Pacific Northwest, as had been noted in Europe. The research project was initiated by a small group of dedicated volunteers, 28 who approached the Mount
    Hood National Forest and City of Portland Water Bureau for permission to conduct a behind locked gates and off limits to the general public, makes it one of the more secure mushroom study sites in the region.

    The primary goal of the ongoing project is to determine whether harvesting chanterelles affects subsequent fruiting. Additional goals are to assess the impact of different harvest methods (pluck or cut), to correlate fruiting with weather patterns, and to inventory vegetation and other mushrooms on the 10 permanent study plots. The researchers have published methods and preliminary results in many publications (Norvell 1988, 1992a, 1992b, 1995; Norvell and Roger 1998; Norvell and others 1995, 1996; Roger 1998), and the study has been widely cited.

    Thirteen years of data provide no evidence that plucking chanterelles has suppressed fruiting; indeed, the data suggest a slight stimulation of fruiting. Until 1999, no statistical correlation was noted between chanterelle productivity and harvest method, but since then a slight depression of chanterelle biomass and abundance has been detected in the “cut” plots relative to the pluck and control plots. Sixteen years of weather observations show a statistically significant positive correlation between
    chanterelle abundance and average summer temperature. A weaker correlation also exists with the amount of autumn rainfall. These results agree with similar studies
    (Bergemann and Largent 1998, 2000; Danell 1994a; Kotilova-Kubickova and others1990; Ohenoja 1993; Straatsma and others 2001; Vogt and others 1992).

    Excerpt from: Ecology and Management of Commercially Harvested Chanterelle Mushrooms, by David Pilz, Lorelei Norvell, Eric Danell, and Randy Molina

    United States
    Department of

    Forest Service
    Pacifi c Northwest
    Research Station

    General Technical
    March 2003

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