Roasted Chicken Chanterelle Carbonara


by Erin Raymond

Ingredients used: Chicken, olive oil, pasta, chanterelle powder, egg, parmesan, salt, pepper, chili powder.


First, I roasted a whole chicken rubbed with olive oil, salt, pepper, and chanterelle powder.  I set the chicken on top of some carrots and onion to keep the chicken off the bottom of the pan.  You could also roast some chicken thighs if you do not want to roast a whole chicken.

When the chicken was almost done, I cooked the pasta.  In a medium bowl, I whisked 2 eggs with about a cup of grated parmesan and about 2 tablespoons of chanterelle powder.  Once the pasta was done and strained, I returned it to the pot, removed the pot from the heat and quickly whisked in the egg, cheese and chanterelle mixture.  Note:  it is important the pot is not too hot so you don’t scramble the egg mixture.

I topped the pasta with the roasted chicken, basil, some delicious Basque chili powder that I received for Christmas, a bit more parmesan and some salt and pepper.  The result was excellent and the chanterelle flavor really came through.  We will definitely be making this again in the future!

Bonus quick recipe:  Think of a recipe.  Add chanterelle powder.


Deviating From the Norm

Oxychilus draparnaudi?

Oxychilus draparnaudi, I think.  Keep reading to find out how I came to this conclusion.

by Brady Raymond

Well, folks, it’s perfect mushrooming weather, though unfortunately, it is January.  Now, that’s not to say there are no mushrooms to be found, but, it’s unlikely to yield much for the hungry mushroomer. I myself haven’t been out beyond walking my dog and the like. I have spotted some mushrooms but they are either desiccating or desiccated take your pick.  So, why not take an interesting deviation from the norm and talk about some other interesting lifeforms Mollusks, more specifically Gastropods of the land variety.

Why would Gastropods be of any interest to a mushroom hunter?  Most mushroomers I know posses at least in small amounts some degree of nerdism.  I would be willing to bet that if you’re still reading this article you may possess high levels of nerdism.  Undoubtedly you’ve encountered these creatures both in your yard or garden as well as our native habitats.  Heck, you probably have even picked a few off of some mushrooms at one time or another.  Plus, anyone interested in identifying mushrooms will feel at home trying to put names on Gastropods.  There are dichotomous keys similar to what you’d find in an ID book for mushrooms, breaking down different morphological features such as shell size, pneumostome placement on the mantle, flesh textures and mucus consistency.

Mollusk Overview

Mollusk is a Phylum of life residing in the Animal Kingdom. It is a diverse Phylum only exceeded in the Animal Kingdom by Arthropods. There are some 110,000 described species that make up the four main classes consisting of the Chitons, Bivalves, Cephalopods and the Gastropods.

Chitons-are the most primitive mollusks grazing on marine algae in coastal waters.

Bivalves-have hinged shells and filter the water for nutrients.  Mussels, Clams, and Oysters are examples of this group and they are an important species to people as a food source.

Cephalopods-are the most intelligent of the invertebrates.  They have sophisticated nervous systems and are quite mobile.  Many species skin contain chromatophores which allow them the ability to change color depending on mood or for concealment purposes.  Think Squid, Cuttlefish, and Octopus.  One can only imagine what they may evolve to be in 100 million years!

Gastropodsare the largest class of Mollusks.  Most are marine in nature where they evolved but others have adapted to freshwater and land.  Most Gastropod diets are vegetative but a few species are predatory.  Many Gastropods have shells yet others have lost their shells in the evolutionary process.  We will focus on land snails and slugs from here on.

Continue reading

PSMS Monthly Meeting

Tuesday, January 9th  7:30pm

Greg Hovander Presents

Central Cascades Romp Through Mushrooms


Doors open at 6:30 pm at the Center for Urban Horticulture. Come early and bring any mushrooms you want identified!

This stunning photographic presentation by mycologist, mountaineer, and naturalist Greg Hovander will present the diversity of wild mushrooms gracing the most pulchritudinous plethora of peaks in the Central Cascades between Snoqualmie and Stevens Pass, Washington. He will emphasize edible species and attempt to sharpen identification skills for the astute forager. You will accompany him through strenuous wilderness few people have ever been, up and down mountains east side of the Cascade crest in a circuitous route to properly capture the essence of one of the most beautiful real estates on Earth with its myriad of mushrooms, plants, and wildlife used to sustain him in his endeavor. If the audience looks trustworthy, he will share some of his concocted recipes for wilderness “thrival” before publishing them.

Greg Hovander is a native of Washington, living in Sultan, WA with his wife, working as the owner pharmacist of a small, independent pharmacy, Sultan Pharmacy & Natural Care, where he cares for patients in old-fashioned ways, including the identification of wild mushrooms and plants, use of natural products, and preparation of prescriptions. At age 70, he remains active climbing mountains, studying the wonders of nature, and sharing his enthusiasm for life with now countless audiences. Greg began his lifelong pursuit of mushrooms at the UW School of Pharmacy when offered a research job with radioisotopes for elucidating metabolic pathways utilized by certain mushrooms in producing mind-altering substances. He was the founder of the Skykomish Valley Mycological Society, and currently is a member of the Snohomish County Mycological Society and the Pacific Northwest Key Council.

Happy New Year!

Morel 2 5-13-17

Wow, it’s 2018!  That means we can move on from the dismal fall season of 2017 and start getting our heads right for the 2018 spring season.  And as we all know spring means, Morels.

Morels mean good times and great eating.  I can’t wait.