I return a sated man. Belly filled with the bounty of the forest amongst other things. To say that the the drought of last summer repressed the chanterelles last season and the beginning of this one would be an understatement. It's no secret that mushrooms and the mycelial body beneath the soil requires a heavy dose of the H20 and nature wasn't providing, until now. The forests have been ramping up production lately with a solid showing my the common Russulas, beautiful but deadly (mostly) Amanitas, Boletes, et al. The bounty comes in the form of Chanterelles in their many forms (Cantharellus cibarius, C. cinnabarinus, C. lateritius). To boot we've got the indigo mushroom (Lactarius indigo) which is beautiful and tasty.

Chanterelles are an excellent input for any meal. They are high in vitamin C 40 g/100g (only slightly less than an a small orange), high in potassium, and extremely rich in vitamin D. When cooking them, clean them good of dirt, leaves, etc. and split them in half to make sure that holes and tunnels haven't been created by the many insects in the forest. They are full of water and while you could probably pan fry them in their own aquatic goodness, I feel a healthy dose of butter can do no wrong.

The picking is good right now, here in Oxford, MS. Make your way to the national forest and keep your eyes open because these fellas are hard to miss.

Note: Before ingesting any mushroom, make sure you have consulted with a professional or have adequate experience yourself.