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United States · Michigan · Washtenaw| Common Animals Fish Mushrooms Flora |
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Cantharellus cinereus |
August: Fruiting slows down with the onset of hot weather, but mushrooms can still be found in the forests.
Edible but less tasty. Rare mushroom, valued for aroma and taste. Used in traditional and gourmet cuisine.
Grows in coniferous forests in groups. Has a velvety surface and dark gray color.
Search in coniferous and mixed forests, often under spruce and pine Collect after rain when mushroom is moist and visible Harvest carefully to avoid damaging the mycelium
Has characteristic gray-brown color and velvety surface. Possesses a pleasant earthy aroma.
Clean from forest debris and soil. Do not wash before drying to preserve aroma. Used in dishes as edible mushroom.
Cap and stem: Drying, frying, boiling, pickling
Fried gray chanterelle with onions (Frying)
Fry in butter until golden brown
Fry in butter until golden brown
1. Clean and slice mushrooms.
2. Fry onions until soft, add mushrooms and cook for 10 minutes.
2. Fry onions until soft, add mushrooms and cook for 10 minutes.
Gray chanterelle soup (Boiling)
Rich mushroom soup with potatoes and cream
Rich mushroom soup with potatoes and cream
1. Fry mushrooms and onions, add water and potatoes.
2. Cook until tender, add cream at the end.
2. Cook until tender, add cream at the end.
Pickled gray chanterelles (Pickling)
Great for winter snacks
Great for winter snacks
1. Boil mushrooms for 15 minutes.
2. Marinate with vinegar, spices, and garlic.
2. Marinate with vinegar, spices, and garlic.