Wild mushrooms are still going strong and we have a secret forage place for chanterelles at Echo Valley Farm. I'm not allowed to say where exactly for obvious reasons. The bigger woodier ones are great to chop up for duxelles and use as ravioli filling.
If chanterelles are scarce in your area, look for hedgehog mushrooms which start to replace them this time of year. They have a similar taste and look with little spikey gills under the cap, hence the name. These gills should be scraped off before cooking because they have a fuzzy mouth feel.