Move Over, Morel: Come early autumn, the delicately delicious chanterelle mushroom is in season Up North. Two varieties worth the search are the golden chanterelle, which unfurls its yolk-colored cap in hardwood and pine forests, and the yellowish chanterelle, which peeps up among the sphagnum moss in wetlands. Rookies, forage with caution: the Jack o’ lantern, a stomachache-inducing ’shroom, is a chanterelle look-alike. To avoid confusion, know that chanterelles grow in scattered clusters, not tight clumps; their gills are blunt edged, not sharp; and they only grow in soil, not on stumps or roots.

Tasty Treasure: Chanterelles have a fruity, slightly spicy flavor that is heavenly when sautéed with butter or cream. Cook fresh or store them—dried, frozen or brined—for that from-the-wild kick in earthy fall dishes.

Photo(s) by Wikimedia Commons