SPRING 2014 • FLOURISH 25
hope. Another mile further uphill, we
stop near a gentle, fern-covered slope
that has proven fruitful in past hunts.
Hamilton reminds us to proceed with
care. Seasoned foragers show respect for
the environment by leaving no trace of
their visit.
Carefully, we scan the decaying leaf
cover for signs of our elusive quarry.
Mushrooms can be masterful chame-
leons that blend perfectly with the var-
iegated debris littering the forest floor.
A raised mound in the leaves warrants a
closer look. The foliage is gently cleared
away to reveal the creamy-orange cap of
a golden chanterelle mushroom which is
so well camouflaged that it could easily
escape detection.
Our eyes adjust to the dim, filtered
light. Now that we've hit "pay dirt", it's
as if a veil has been lifted. There is a
palpable excitement as we fan out to bet-
ter cover the territory, and soon, a few
other chanterelles are plucked from their
hiding places. It's hardly enough for a
feast, but it's more than expected! We
gather around and take turns inhaling
the earthy, faintly-sweet apricot scent of
our good fortune.
Another "fun fact": wild mushrooms
should never be eaten raw. The cell walls
of fungi are actually composed of chitin-
-the same material contained in the
shells of crustaceans. Heat breaks down
chitin, so cooking mushrooms thorough-
ly makes them easier to digest. To avoid
stomach upset or possible allergic reac-
tion, Hamilton advises sampling cooked
EATING HEALTHY ON A BUDGET!
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Amanita Constricta or Vaginata Cantharellus Formosus (Chanterelle)
