What happens when McDowell goes into a hot dry forest holding out her (surfing) hat?
Balfour fills it with summer chanterelles and a few hedgehogs!
The chanterelles remind McDowell of the mushrooms she picks in Ontario: Firm, perfect texture and bold concentrated taste. We just gathered a hatful because the dogs were whining about not getting a decent walk in with us stopping to ooo and ahhh over these babies.
The hedgehogs (not shown because they were first picked and in the bottom of the hat) are a mystery to us, usually they don’t appear until fall. We’ll have to ask them.
Just look at the ridges standing proud. Yes bit dry on the ends. What a beauty.
About Cantharellus cibarius
Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.
More information: Cantharellus ciborium, Wikipedia