After a soggy Saturday, yesterday was a glorious sunny day. It was also the fall back time change so we had an extra hour in our day. Craving some outdoor time and some sunshine we headed out bright and early for an adventure to hike the Canyon Trail in Campbell River area. We hiked along the river, past a hydro power plant and then I found a trail straight up the bank into a wonderful 2nd growth forest.
The path through the forest was very well maintained and the scenery was phenomenal. We got in about two and a half hours of good hiking and witnessed the aliveness of the forest, even in November. The forest floor is so green with moss, ferns and Salal right now. It is strange how a dark place exudes life in its lush greenness.
Of course among all the moss, twigs and ferns mushrooms abound. I could not help myself and just happened to have a bag in my pack to store my foraged finds. I am not familiar with mushrooms except for Chanterelles and so with my eyes peeled to the ground it wasn’t long before they started appearing. Sometimes I would be alerted of their whereabouts by the one lone Chanterelle on the edge of the path. From there I would look for a vein of them and usually was successful in finding one or two more. As we walked deeper into the forest I found myself stepping off the path when we were on a mossy slope with plenty of Douglas Fir trees around.
It was again like a forest treasure hunt for me. I got my partner involved eventually and the addictiveness of mushroom picking bit him and soon we were calling to each other with enthusiasm as we discovered little patches of the buttery morsels. We picked enough to sauté with our moose roast dinner and some to make a batch of Mushroom Rosemary Soup. Last night we feasted on the mushrooms sautéed in butter and garlic and served with roast moose, roasted carrots and potato wedges accompanied by Pear Lavender Preserve and Pear Brown Sugar Cardamom Preserve. Delicious.
Today after cleaning the rest of the Chanterelles I am going to make another of my favourite recipes from John Bishop, Oyster Mushroom with Rosemary Soup. I will be substituting Chanterelles for Oyster mushrooms. Along with the soup we will be having green salad with four kinds of lettuce, pomegranate and pears as well as some delicious looking Feta Chive Scones that I can’t resist trying from Joy the Baker. You can find the recipes by using the links or going to my recipe page.
Time to get cooking.