Chanterelles (Cantharellus cibarius) are one of my favorite wild mushrooms, and many chefs would agree. They can’t (yet) be cultivated reliably, but they are often easy to find, straightforward to identify with care, and absolutely delicious.
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Safety
“Relatively” is a comparison: mushroom hunting is never risk-free. Always learn from an experienced forager or mycologist before eating wild mushrooms. Do not rely on images or forums alone to identify edible species.
Finding chanterelles
Chanterelles typically show up from June through September, usually after several days of rain. At first they can look like inconspicuous yellowish clusters on the forest floor, but when you find one you’ll often find many more nearby. They tend to fruit in the same spots year after year.
Be careful to distinguish chanterelles from look-alikes like the Jack-o’-lantern (Omphalotus illudens). Jack-o’-lanterns contain toxins that can cause severe gastrointestinal symptoms. While they’re not generally lethal, it’s not worth taking a chance.
Identifying chanterelles
Several features help separate chanterelles from Jack-o’-lanterns. The most reliable first check is the underside of the cap and the stem texture:
Jack-o’-lanterns have true, blade-like gills that are easily broken off when you brush them with your fingernail. Their stems are smooth and they typically grow in tight clusters on decaying wood.
Chanterelles display forked, forked folds or wrinkles that run down the stem and continue onto the underside of the cap, giving a more “melted” appearance. These ridges are more like folds than separate gills and won’t snap off easily when brushed. The cap usually measures about 1–3″ across, is firm and fleshy, and becomes funnel-shaped with age.
Other helpful characteristics
- Jack-o’-lanterns are usually brighter orange than chanterelles.
- Jack-o’-lanterns feed on dead wood and tend to form dense clusters; chanterelles are often scattered or in loose groups in soil or leaf litter.
- Chanterelles often give off a faint apricot or fruity scent.
A curious fact about the Jack-o’-lantern
- Jack-o’-lanterns contain a bioluminescent compound in their gills, which can make them glow faintly in the dark.
Even when you are confident in your identifications, keep one specimen from each foraged batch uncooked and stored in case a specialist needs to examine it after a suspected poisoning. That can be crucial for diagnosis.
How to cook chanterelles
Clean chanterelles gently with a soft brush or trim them with a knife, depending on how dirty they are. Many foragers use a mushroom pruning knife with an integrated brush to clean mushrooms in the field so they’re ready to cook when they get home.
Chanterelles have a delicate rosy-apricot aroma that deepens into rich umami when sautéed. Cooking them briefly in butter and olive oil and finishing with flaky sea salt brings out their best flavor—pepper is optional depending on your taste.
Ingredients
- 1 cup chanterelles, chopped
- ½ cup chopped chives
- 1 teaspoon butter
- 1 teaspoon extra virgin olive oil
- ½ teaspoon Maldon sea salt
- Freshly cracked pepper, if you like
- 1 slice of toasted bread
Method: Heat a medium-hot skillet, add the oil and butter, then sauté the chanterelles while tossing for about 5 minutes. Season with Maldon sea salt, add the chives, and cook another minute. Spoon the mixture onto a slice of toasted bread and enjoy a simple, wild-flavored bite.
If you prefer not to forage, good store-bought mushrooms will also work and still produce a tasty result. I’d love to hear if you try this and how you make it your own.
DON’T MISS THIS VIDEO! You’ll learn the scary truth about hunting Chanterelles!
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- How to Grill Any Vegetable
Have you found Chanterelles? Let us know in the comments below!
📝 Recipe
How To Cook Chanterelles
Ingredients
- 1 cup chanterelles, chopped
- ½ cup chopped chives
- 1 teaspoon butter
- 1 teaspoon extra virgin olive oil
- ½ teaspoon Maldon sea salt
- Freshly cracked pepper, if you like
- 1 slice of toasted bread
Instructions
- Cook the mushrooms in a medium-hot skillet with the oil and butter, tossing for about 5 minutes.
- Season with Maldon sea salt, add the chives, and cook for another minute.
- Spoon onto a slice of toasted bread and serve immediately.
Notes
