I got these at Seastrikes secret spot. Thanks Dave.

I thought they came after the first frost? cool

What's the GPS co-ordinates for Dave's secret spot??

Saw them at Pike Place for $9.99/lb a couple of weeks ago. I found some last week, after some rain, and finished eating them last night. Time to get some more this weekend after the rain.

Dave have you tried cleaning them with a air compressor? works real slick.

Thanks. I have always used a pastry brush. I usually clean as I pick but forgot my brush today.

Nope, but its on the South Fork of Amnesia Creek. just past I Forgot Junction. Hope that helps.

Anybody got any other good spots? As you can see i do not pick and tell.

You are welcome Dave. I've got some other areas over on Hood Canal if you head out that way give me a call.
Those spots put Amenesia Creek to shame. A friend's dad was a big mushroom hunter and he passed along maps. I couldn't figure out the maps at all and just got out and did some walking in the area. We stopped three times and each spot had tons of mushrooms. I haven't been back since but will go again. Glad you found some. Hey I found a beaver skull in the spot you went to last fall. I thought that was a cool find. Actually a friend of my son found it so he got to keep it.
Next year I'll take you up on your g duc spot. I know you just want to have me dig and I'm ok with that!
Ok time to make a big azz batch of spag sauce. Why do all the toms get ripe at the same time....ugh.

I had some chantrels with dinner tonight. Now all we need is a clam opener!
Coming soon razors and chantrels! yum-yum.

Nice work Dave! At my spots I've been getting them since that heavy rain we had in august. Most of those are finished now, but more seem to be coming!

mmmmmmmmmm....chantrell omeletts

Mmmmmmmmm chanterelles and french onion soup!

I inherited a similar map myself this spring. The original owner made two or three trips a year and canned a hundred jars- enough to get him through the winter. Now i have the opportunity to check this place out for myself however I am completely new to the sport. Any tips? What do you carry them in? Any other means of preservation besides canning? Can you freeze them? I am excited- this weekend I am making the trip for sure.

we canned them once but they got kinda mushy or slimed. got tips?

Cut them at ground level, do not pull up by roots.Avoid dirt in the bag. Brush off with pastry brush before putting in bag. I dehydrate my excess. Easy, no mess and they reconstiutute just fine. Never tried canning.

Take me to your spot and I will show you all I know.

I eat them in everything for a few days and then make a large batch of mushroom soup which I put in tupperward containers and freeze.
I also like em with eggs, sauted over deer or elk steaks or plain in salads.
I have never tried canning.
DV is a mushroom whore!

I have been sworn to secrecy period. I haven't even been there myself yet but I will let you know how that goes. Dehydrating them is a killer idea. I am on it! Why didn't I think of that... duh.

I have a good friend that dehdrates them and they work out great for soups

I dehydrate them using a food drier. When you reconstitute them, you can use the broth for stuff. I make really good risotto with that broth and fresh chanterelles. Also good to throw a handful of dried chanterelles into pot roasts in the crock pot. I know a really good spot to get them that allows me to also fish the Sky on the same trip. But with gas prices what they are, I still almost break even to buy them at $9.00 a pound and save a 1/2 day of my time. Good luck.

Been picking them locally, mostly the whites, since mid-August. The white variety blooms much earlier than the yellow, often just a bit of dew is all it takes. This variety frequently grows beneath the forest duff, and tends to be dirtier than the yellows, but often gets ignored even in well picked areas. The flesh is even firmer than the yellow.

Break into pieces and dry fry with salt only on high heat until all water boils off, then add butter and pepper and fry until browned. Last night I had some sauteed chantrelles in penne carbonara (pasta with bacon, garlic and egg)..yummy!