Field Trips and Chanterelle Toast: Seattle, Washington

Jim Henkens shares some great places to forage near Seattle, and a simple, delicious recipe for chanterelle mushroom toast

A great place to forage that’s easy to get to from Seattle

Enumclaw. A town in the foothills just north of Mt. Rainier, about an hour and a half drive southeast from Seattle.



Best guided foraging and nature adventures

Field Trip Society Check out their other spring trips, like wild spring edibles, truffle forays, and spring tonics!

Where to buy foraged goods and edibles

Foraged and Found Edibles in Seattle. Located in the University Farmer’s Market on Saturdays, and the Ballard Farmer’s Market on Sundays. Foraged and Found Edibles has a reputation for impeccable quality in the wild-food world, offering foraged mushrooms, wild greens, berries, and teas to professional chefs and home cooks alike.

Restaurants in Seattle that forage

The Walrus and the Carpenter restaurant meets a fishing pub.

Favorite Seattle-based cookbook

A Boat, a Whale and a Walrus by Renee Erickson

Last but not least, Jim’s recipe for Chanterelle Toast

Serves 4

1 pound fresh chanterelle mushrooms, brushed clean and diced into half-inch pieces
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons minced shallot
5 sprigs fresh thyme
2 tablespoons roughly chopped flat leaf parsley
1 ounce pine nuts, toasted
1 cup dry Marsala wine
4 fresh free range egg yolks
4 slices good quality bread
salt and pepper to taste

In a large shallow sauté pan, heat olive oil and butter on medium heat, add garlic and shallots and sauté until soft but not browned. Add chanterelles and sauté until soft and tender and just beginning to brown, about 15 minutes. Turn heat to medium high and add Marsala and stir and scrape the bottom of the pan. Turn heat down to low and add toasted pine nuts, thyme, salt and pepper and stir. Turn heat off.
Toast bread and arrange on individual plates or all on one large platter.
Spoon equal amounts of mushrooms on toast and put one egg yolk on each piece and sprinkle with a little sea salt and the parsley. Serve immediately while hot.


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Patricia Garcia-Gomez
Patricia Garcia-Gomez is a writer and artist working with visual media and sound. She is the editor of Travel by Ageist and a contributor to the Discovery Channel, Travel Channel and The Private Journal (Europe). Her work is also part of the permanent archives of the Tate Modern, the Museum of Arts & Design in New York, the Buhl Collection, and The Harwood Museum in New Mexico.


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