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CHANTERELLE
A POPULAR MUSHROOM WORLDWIDE
Cantharellus spp.
Cantharellus cibarius
Cantharellaceae family
The chanterelle is a group of similar-looking fungi that are found worldwide. In addition to North America, they occur in Europe, Asia, Eurasia, Central America and Africa. They have many names, such as girolle, gallinacci or pfifferling, depending on where you live. Chanterelles are often light orange to yellow, funnel-shaped and meaty. As some of the most commonly sought wild mushrooms, they are truly an international delight!
The French first brought chanterelles into the culinary world back in the eighteenth century. The rich, firm body and delicate flavor made these mushrooms a favorite among discriminating chefs.
Today, Poland is the world’s largest exporter of wild mushrooms, including the chanterelle. Many thousands of pounds of chanterelles, along with other mushroom species, are pickled and packed in jars and sold around the world. Sometimes you can find chanterelles in dishes at finer restaurants, when in season. One of the reasons they are so prized is for their eye appeal at the table. So far, they have resisted being cultivated and grown for production.
Chanterelles grow in multiples of up to several dozen, usually in mixed forests, and typically in shaded areas with a fair amount of moss or leaf litter. In some parts of the country, such as the upper Midwest, they are associated with conifers. In the western and eastern United States, they are associated with oak and beech trees. In other parts of the country, they can be found in birch forests.
Summer and fall are the best seasons for chanterelles. They are highly dependent on abundant rainfall. Once you find a chanterelle, stop and look around because there are usually many more. Chanterelles rarely fruit one at a time.
Chanterelles are usually pale orange or egg-yolk yellow. Less commonly, they are white. They have a distinct funnel shape, often with a wavy, rolled edge on the cap.
Underneath the cap are gill-like ridges that may feel waxy and run partially down the stem. These are considered false gills because they can’t be cleanly separated from the cap or stem. The ridges fork (bifurcate), so look closely for them to divide. The stem tapers to the thinnest point at the surface of the ground.
Chanterelles are stout, full-bodied mushrooms, and they just feel good in your hands—not delicate at all. They have a very earthy aroma and smell delicious, often with a hint of apricot. The flavor is outstanding! Of course, they taste mainly like mushrooms, but they have a faint flavor of oak.
Some chanterelles stand 2–3 inches (5–7.5 cm) tall, with the very largest reaching 5–6 inches (13–15 cm). No matter the size, all are edible. They often grow in groups of over 20–30 mushrooms. Given the right conditions, you can gather many hundreds in one afternoon!
Chanterelles are fairly nutritious. They contain vitamin C and potassium, along with high levels of vitamin D. They hold up well during the cooking process, making them perfect and fun to use in recipes that call for lots of mushrooms. They are also excellent for pickling. They don’t fall apart during pickling and pack well into jars.
SPORE PRINT
There isn’t one specific spore print color for the chanterelles. Prints range from yellow to creamy white and light pink to dark salmon. Chanterelle spore prints are extremely difficult to obtain....