chanterelle.jpg
chanterelle.jpg

Chanterelle Mushrooms - Cantharellus


 

 

 

 

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Chanterelle Mushrooms - Cantharellus


 

 

 

 

chanterelle.jpg

Chanterelle - cantharellus

This infamous choice edible mushroom, just happens to be in my top 5 wild edible mushroom favourites list.

The Chanterelle or Cantharellus mushroom has been dated all the way back to the early 1600's but didn't really become a culinary delicacy until about the 1800's when it was introduced into french cooking. The rest is history!

But really, here are some facts about this beautiful, quite easily identified mushroom species.

Chanterelles can be found pretty much world wide. Mostly common in Europe, North America, Central America, Asia and Africa. Often found in coniferous, beech and birch forests.

Their season runs typically July - December. Chanterelles are described as quite rich in flavour, especially the golden chanterelle. It has an almost fruity, apricot aroma with an earthy peppery flavour. Thinking of chanterelles always brings my least favourite word to mind, UMAMI. However Umami is a perfect word to describe them.

Most popular ways to cook up these bad boys are with eggs, in risotto or a cream sauce. Id' say their perfect partner would be butter. Their flavour is best brought to the table when they are cooked. Eating these raw is definitely not recommended.

When identifying these in the wild, there are a couple of common look alikes that you should get to know, so you don't confuse the species and make yourself ill. They are the Jack -o-lantern mushrooms and the False Chanterelles.

You'll notice that Chanterelles - Cantharellus mushrooms have deep groves in them which are referred to as ridges, they DO NOT have gills, are always egg yolk yellow in color. The Jack- o - Lanterns as well as the false chanterelles are darker orange to brown in color and both have gills. Always go with an expert if you are not 2000% sure how to tell the difference between these species.

 

 

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