Winter Chanterelles, Yellow Legs

Craterellus tubaeformis, Winter chanterelle

Craterellus tubaeformis, formally known as 'Cantharellus' tubaeformis, reclassification in the fungi world happens, the common names stick 'Winter chanterelles' or 'Yellow legs' are what they are known as locally and across the sea on our neighbouring Island and work for everyday use.

They are a member of the Chanterelle family and there are a few variations in the species but unless pushed they all get picked under the one title. I picked two variants in one area, one basket and the winter chanterelle tag will do for both.
When you find them they are quite rewarding, usually in good numbers and in the right spot unless you've a good market for them you'll be leaving loads behind.
Pine and spruce stands on damp ground are good spots to start looking, my closest spot is under beech but they like the damp leaf litter, on the drier areas they don't appear. 

Up hill picking

Carefully washed and left to dry

Craterellus tubaeformis.
What to look for.
Cap, up 3-4 cm wides, wavy margins deeply funnelled, brownish/yellowish.
Gills, greyish/ yellowish, vein like.
Stem, yellow or brownish,up to 5- 6 cm long and hollow all the way.
Flesh, thin, fragile when old,  smell- indistinctly mushroom.
Spore print, white.
Habitat, Spruce, Pine forest and Beech leaf litter in moist conditions.
Season, late summer through to early Winter frost.

Cooking with them, for sauces cut the caps of keeping them intact, chop the legs up roughly before use as they can be slighty stringy and hang of your fork. Pickling, they look pretty in a jar and taste good.Drying, this intensifies the flavour making them a good addition to soups or stews just crunch them up in your hand before use.

'Craterellus tubaeformis'

Honey Fungus, 'Opienka Miodowa', Armillaria mellea

Honey Fungus

'Opienka miodowa'  or 'pine honey' in loose translation from the Polish name for Honey Fungus, I've known about this for  mushroom for years, it grew all a stump out behind the kitchen and around the grounds at Ardtara Country House where I worked years ago. I first started to take an interest in observing mushrooms and the idea of actually picking them for use around that time. Despite the positive i.d from the use of guide books I erred on the side of caution and since then have managed to happily walk by them in search of other things.
This year however with the lack of other things to fill my basket (a wire mesh bicycle basket that also doubles as a fishing basket when needed) I was glad to be in the company of one of my co-workers Tomas,' Opienka' were like manna from heaven for him on an-otherwise fungi-less morning.Tomas learnt what he knows about picking mushrooms from his father  so I was happy to learn from him and we picked a load. We each kept some and brought some to work for pickling to be used at a later date.

Young Honey fungus, growing with pine.

Honey Fungus gathered, always pack a few spare bags when foraging.

We first trimmed then washed the mushroom for pickling and used only the smaller ones, this is important, only ever preserve the freshest and best mushrooms.The larger ones we used for sauces and in soups, Honey Fungus must always be boiled in water first, then this water discarded before use.Eating raw Honey fungus causes indigestion.

 'The mixer'Tom measures up 1 part Polish 10%spirit vinegar to 4 parts water

     Different people have different preferences of the vinegar used, this one is strong being 10% spirit based  so a 1-4 ratio was used if less strong vinegar is used the ratio would need to be adjusted. salt pepper, sugar and a little mace were also added to the brine mix.

All things ready to pickle

The washed mushroom,sterilised jars and thinly sliced vegetables for colour and flavour (and indeed to eat along with the mushrooms when the time comes) with water and brine on the boil.

the mushrooms first boiled then the water discarded, then the mushrooms were boiled in the brine with the vegetables for 2 mins before jarring.

Boil for approximately 15 mins, then discard the water.

Fill the sterilised jars with the mushrooms then the boiled pickling brine. 

Jarred and upended to ensure the seal, to be ate at a later date.

These will be enjoyable in the depth of winter and perfect for pre dinner nibbles on a special occasion,  there's a kick of the vinegar but the texture and taste of the mushrooms come through.This year has been poor for mushrooms and I only got onto these late, by the time I got out foraging again frost had put and end to any remaining mushrooms, next year I won't pass them by.