I needed an experienced guide!
Finding and identifying wild edible chanterelle mushrooms can be very rewarding, but requires experience and expertise. I had the reference material, I had done the homework, but I lacked the real world experience. I jumped at the opportunity to get some time out with someone who had experience in identifying the chanterelle mushroom. Having lived in the area nearly his whole life, Ken Budaker was well equipped and familiar with picking chanterelles. I was grateful for Ken’s time and experience. Thanks to his guidance I was rewarded with a bountiful harvest of delicious delicacies.
The Old Whopper Hollow Lodge.
Martin Budaker, 94 years young, built the Whopper Hollow lodge in the 1980’s. Closed now, it was once a hot spot for hunters and anglers from all over Europe and North America. Located on the serene Dungarvon River, it’s blissfully cut off from modern civilization.
Ken Budaker, son of the original owner, maintains and manages the lodge now as a cottage and family retreat. Located deep in a predominantly coniferous forest it’s in an ideal location to start a hunt for wild chanterelle mushrooms!
The Hunt Begins.
Unloading the troops, Ken and I began searching while the kids ran amuck in the forest. Taking the kids on a mission like this is a great way to generate interest for the outdoors.
Some of our finds.
Our Day’s Adventure on YouTube
Check out my newest video offering on YouTube! Rather than trying to be an authority on mushroom identification, this video highlights the fun and adventure of searching for wild edibles.
This video is not intended to be an authority on mushroom identification! This video is a documentation of my observations only. Any wild edible, mushrooms in particular can be difficult to identify. As such, identification requires careful examination and expertise. Wrong identification could lead to sickness or even death!
A True Delicacy
Getting those chanterelles home and cleaned up was a real treat! My first successful chanterelle hunt! Ken says his favorite way to cook them up is sauteed with onions and garlic. I didn’t have any onions but I did have lots of garlic and real butter!
Since then I’ve cooked up the rest. My favorite way so far is sauteed with butter, onions, garlic, shao xing cooking wine with garlic salt and onion powder and then scrambled up with eggs and cheddar cheese! Amazing! Words wont do the flavor justice!
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