Chanterelle mushrooms are prized for their vibrant, golden-yellow color and exquisite taste. Foragers and chefs cherish them for their fruity, slightly peppery flavor. These mushrooms are typically found in wooded areas with well-drained soil during the summer and early autumn. Chanterelles can be sautéed, used in soups, sauces, or added to risottos, elevating a wide range of culinary dishes. Proper identification is crucial when foraging to ensure you're harvesting this gourmet delight and not a potentially harmful look-alike. Enjoy their unique flavor while exploring the world of wild mushrooms.
3-8cm. Flattened at first with irregular margin becoming depressed towards the centre. Often undulating all round the edges, later turning up to form a loose trumpet. Yellow with white flesh.
The Chanterelle has white flesh.
Does not have true bladed gills but forked, slightly rounded folds that look like gills. These run part way down the stem.
Ochraceous. Ellipsoid.
Solid, tapering towards the base. Yellow with white flesh on cutting.
Excellent, sweet. Chanterelles smell fruity, quite like apricots.
