Wild chanterelles are the most coveted of mushrooms.
They are delightfully aromatic, beautifully shaped and highly nutritious. They
are picked from forests across the country between mid-July to mid-October but
Saskatchewan chanterelles are special.
premium because they grow in a semi-arid climate. Saskatchewan chanterelles are
dry, perfect round shapes, small size, clean, velvet touch, and the aroma is
unbeatable. You don't need to see them but you can smell them when you walk
into the forest,” boasts Elisabeth Poscher, professional forager and owner of
Prairie Infusions out of Love, SK.
more rainfall produce large, water logged, floppy chanterelles. Saskatchewan
chanterelles are small and dry, because it rains briefly then it's dry, so they
come in a hurry and then stay dormant in that shape until it rains again
briefly, then they grow a bit more. The drier the climate the more concentrated
the chemical compounds in the plant. That is why their scent and flavour are so
rich in carotenoids and Vitamin A, for eyesight and dry skin. Burbot liver and
chanterelles have the most concentrated natural food sources of Vitamin D. Wild
edible mushrooms have anti-inflammatory and cholesterol-reducing properties.
They enhance the immune system and assist in reducing blood pressure and blood
Elisabeth ships them from northern Saskatchewan all over the country and I was so glad I placed my order. This chowder is the perfect autumn lunch.
and Corn Chowder
2 strips smoked
bacon, finely chopped
3 tbsp. unsalted
1/2 c. yellow
onion, finely diced
1 medium celery
stalk, finely diced
1 large garlic
clove, finely minced
chanterelles, coarsely chopped
1 c. fresh corn
1 large potato,
peeled and cut into 1/2-inch dice
3 tbsp. all purpose
1 tsp. fresh
thyme, leaves only
1 1/2 tsp.
freshly ground black pepper
1 small bay leaf
1 qt. mushroom or
1 c. heavy cream
1/2 tsp. fresh
lemon juice or more to taste
Cook bacon in a
large stockpot over medium heat until just starting to brown, 3-4 minutes, then
add butter. When butter has melted, stir in onion, celery and garlic. Cook
until tender and translucent, 4 to 5 minutes. Add chanterelles and cook for 3
to 4 more minutes or until mushrooms are softened and tender. Stir in corn and
potatoes and cook for 2 to 3 minutes or until they begin to soften.
over vegetables in pot and stir to coat them with the flour. Add thyme, salt,
pepper and bay leaf. Add stock, stirring to prevent lumps from forming. Bring
soup to a boil, then turn down heat and simmer for 20 minutes or until potatoes
Remove bay leaf.
Stir in cream and lemon juice. Taste for seasoning, adding more lemon juice or
salt as needed. Makes 6 cups.