The most popular chanterelles, the Golden and White species, are abundant in west coast conifer forests in late summer and fall, and they are a culinary treat. Golden, or Yellow, chanterelles (Cantharellus cibarius), Pacific golden (Cantharellus formosus) and White chanterelles (Cantharellus subalbidus) are the most common species in California, Oregon and Washington, as well as the most delicious. Proper preparation, storage and use will enhance any recipe. Chanterelles are low profile mushrooms, often forcing their way up through dense forest floor detritus, moss, fallen leaves and downed twigs or limbs of trees. Additionally, they thrive in wet environments and typically appear after steady fall rains. Consequently, they are often covered with dirt, fir needles and other wet and difficult to remove material. There are two schools of thought regarding cleaning chanterelles: one that insists that dry cleaning is better, and the other claiming that wet washing is superior. In reality, some combination of both is probably best. If the chanterelle is found in a relatively clean condition, letting it dry and then brushing any needles or residual dirt away may be better than washing. Use a soft brush made for mushrooms.

Preparation Time: Not Available

Cooking Time: Not Available

Microwave Time: 4 to 6 min

Servings: 4

Ingredients:

• 1 lb (500 g) fresh or thawed fish fillets
• 1 cup (250 mL) sliced Ontario Mushrooms
• 1 Ontario Greenhouse Tomato
• 2 green onions
• 1/2 tsp (2 mL) dried tarragon or dillweed
• 1/2 tsp (2 mL) lemon pepper
• 2 tbsp (25 mL) lemon juice

Preparation:

Cut 1 lb (500 g) fresh or thawed fish fillets into quarters. Arrange in shallow microwaveable dish with thicker portions toward outer edge.

Sprinkle evenly with 1 cup (250 mL) sliced Ontario Mushrooms, 1 Ontario Greenhouse Tomato, seeded and diced, and 2 green onions, sliced. Sprinkle with 1/2 tsp (2 mL) dried tarragon or dillweed and 1/2 tsp (2 mL) lemon pepper. Squeeze 2 tbsp (25 mL) lemon juice over all.

Cover and microwave at High for 4 to 6 minutes or until fillets are opaque and firm. Let stand, covered, a few minutes before serving.

NOTE: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.