Chanterelle mushrooms: Jewels from northern Saskatchewan forests

Jenn Sharp

 Beth Rogers and Thayne Robstad incorporate the mushrooms they pick into dishes at their Hearth restaurant such as this seared pork belly. Richard Marjan

Chefs the world over know about Saskatchewan for one key reason: Wild chanterelle mushrooms.
That’s because the province’s unique climate and terroir helps to produce some of the world’s most vibrantly coloured and robustly flavoured chanterelles.

Beth Rogers and Thayne Robstad have been foraging mushrooms for years. The couple opened Hearth Restaurant in Saskatoon in 2018, a place that highlights the province’s unique local food bounty in chef-focused dishes, often with ingredients they foraged.

To find the best quality mushrooms, it’s best to go picking at the beginning of the season in early to mid-August. On a picking trip last summer, the chefs were happy to share the tricks of the trade, but were strict about one thing: Their picking spot, in a jack pine forest northeast of Prince Albert, must be kept secret...https://thestarphoenix.com/news/local-news/chanterelle-mushrooms-jewels-from-northern-saskatchewan-forests