July 5th II, by Ms. Graveyard Dirt
Chanterelles (Cantharellus cibarius) are apricot-colored gems that appear in Scottish woodlands in late summer and continue to grace moss-encrusted hedges until mid-fall. In my experience, they rank as the third most desirable wild mushroom in the culinary world (with truffles being first and the porcini being second), and they often appear next to the celebrated cep (Boletus edulis; also known as porcino or penny bun) on restaurant menus when in season.
Pictured above: The very first chanterelles of the year, lovingly transported in one of my magic wooden baskets and coyishly covered - a true mushroom hunter doesn’t make it obvious what they’re hunting - with a Book of the Dead tea towel.