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Golden Chanterelles
The Queen of the Forest

The texture of the Chanterelle is tender but not "crumbly." It doesn't disintegrate as easily as other mushrooms, and can hold its own decently when tossed, stirred, and sautéed.

From the point of view of a chef, this has its advantages. Cover Chanterelles with cheese and the wild flavor still comes through. Ditto with tomatoes, fish, poultry and meat. The addition of a contrasting but complimentary flavor lends depth, interest and variety to traditional meals.

Served with scallops, Chanterelles are at their best when drizzled with a sauce made from the reduced cooking liquids with wine added.

Chanterelles ready for the Chef
with a Ripened Brie and some fresh Apricots

Selection in the Store

Fresh Chanterelles should be clean and (almost) dry to the touch. The aroma should be fruity - like fresh Apricots. Little bits of the woods (a pine needle or some moss) may be seen - just pick it out. These are from the woods, after all.

Handling

To clean Fresh Chanterelles it is best to brush them and pick off any dirt unless they are very dirty. If washing is required do so immediately before use to avoid storing wet mushrooms.

Occasionally you may find a few tiny insect larvae munching on the inside of your Chanterelles. Dunk the mushrooms in salted water for a few minutes before cooking. If a few remain consider them extra protein. Unless there are a lot, don't think about it, just cook and enjoy.

	Chanterelle Recipes
Scallops with Chanterelles and Port Wine Sauce Bricked Chicken with Wild Chanterelle and Asparagus Potato Gratin with Fresh Wild Chanterelles

Golden Chanterelle in the Forest - Northern Michigan
(Cantharellus cibarius)

from All That the Rain Promises and More...
by David Arora

While the Morel mushroom is probably the most widely known of the wild mushrooms, it is the Chanterelle mushrooms which many of the world's great chefs prize above all others.

They are known to the Italians as Girolle and in German they are called Pfifferling. Wherever they are harvested they are prized for their superb flavor.

Chanterelles are only found in the wild. So far, efforts to cultivate Chanterelles have never proved successful.

Tough mild, Chanterelles have that slight spicy edge which is characteristic of things that grow on their own in the forests and fields - something that comes from competing in a natural environment.

The Chanterelle is distinctive in that its flavor is saturated, and stands up well to main ingredients in soups, stews and other main courses.

Chef Chris Perkey Celebrates Spring Wild Harvest

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• Savory Corn Bread Topped with Slow Roasted Morels in Thyme Infused Mushroom Broth
• Grilled Roots with Chanterelles and Greek Dressing
• Grilled Tuna with Ramps, Anasazi Beans and Charred Tomato Vinaigrette

Fresh Wild Harvest Chanterelles

Golden Chanterelles fresh from the Forest

Andrew Weil with a basket of California harvest Chanterelles

If you attempt to harvest Chanterelle mushrooms (or any mushrooms), do so with a quality guide and (preferably) an experienced Mushroom hunter companion. There are many organized forays and mushroom hunts across the country.

from All That the Rain Promises and More... by David Arora

Chanterelles are a part of the cantharellus family. They can be found in either sandy soil, humus, or decaying wood, usually fruiting in the late summer and fall.

The Chanterelle has a trumpet-shaped cap with a beautiful pastel orange color - often described as either apricot, or the color of orange sherbet. The Chanterelle's mushroom-y flavor is laced with a fruity scent, reminiscent to some of apricots.

It is found throughout the forested areas of the United States and Canada (and in temperate forests around the world). In the Pacific Northwest it fruits in the summer underneath conifers.

High in vitamins A and D, Chinese folk remedies have for centuries attributed curative powers to the Chanterelle, using them particularly for vision and respiratory problems.

If you want to skip the muss, fuss and bother and eat your Chanterelles the easy way, just melt some butter in a skillet. If you like, toss in some diced onion and finely minced garlic. Cut the Chanterelles in ½ inch pieces and sauté them with salt and pepper until they're tender. Add a little sherry if you want to experiment, and let the liquid reduce until it's glossy.

They're good just like this when served with toast, and many people swear by them for breakfast with their eggs. Either way, the Chanterelle is a world-class gourmet treat which is available to anyone who is willing to go to a little trouble to find them, or to order them from a reputable supplier.

Relished by fine chefs throughout the world, you may be one of the lucky few who can find this delectable mushroom just a stone's throw from your door.

• Frank's Michigan Morel
• Illinois State Morel Mushroom Hunting Championship
• The Great Morel Site
• National Morel Mushroom Hunters Association
• Morel Mushroom Hunting Club

Visit MycoWeb for listings of North American Mycological Societies

Read Fun Facts about Fungi from the University of Michigan Herbarium

All that the Rain Promises and More...
by David Arora

This quirky pocket guide to western mushrooms is a must for foragers and wild edibles lovers, or anyone who loves fungi, or for that matter anyone who just loves fun. It is a solid, detailed guide for identifying fungi - no small concern if you hope to consume what you forage. It is also overflowing with pictures of wildly improbable mushrooms and first-person stories of mushroom hunts as told by amateurs and experts alike.

You get the idea right from the cover - a tuxedoed trumpet player emerging from a successful mushroom hunt. (He happened to spot his quarry near the church where he will play for a wedding. Mushroom hunters are, as the author points out, nothing if not opportunists.)

The book is focused on mushrooms of the western states but foragers all over the country will find it both useful and entertaining.

Visit Earthy Delights Bookstore to Order
All that the Rain Promises and More...