What is the Chanterelle Mushroom?
Ah the Chanterelle. What in the world can be said about this mushroom that hasn’t been said already. This mushroom may be responsible for inspiring more people to become amateur mushroom hunters than any other. With its bright orange color just calling out to be discovered, its delicate fragrance of apricots, and its delicious easy flavor, it is no surprise it is one of the world’s most popular edible mushrooms!
Identification of the Chanterelle Mushroom
Chanterelles are among the most easily identifiable mushrooms on the planet. Not only that, but they are super common all over the world, and definitely quite common here in Stowe Vermont. In general, they are small, orange, and grow singly, not clustered. That being said, here are some more definite identification tools to use when identifying chanterelles in the Green Mountains of Vermont.
- There are over a dozen different species of Chanterelles, but they are all in the genus Cantharellus
- They grow from the ground (not a tree or wood).
- They grow singly, or scattered, but not clustered. Clustered means that all the stems connect to the same place.
- They are small, generally only reaching 2 or 3 inches tall.
- The cap is generally 2 to 4 inches across, and is lobed, or wavy edged.
- Color is yellow to orange, and everywhere in between.
- Aroma is that of apricots
- They are most abundant in summer, and summer’s fringe seasons. Here in Stowe Vermont, the chanterelle season is roughly from July till September.
- The underside of the cap has gill like folds or ridges that run down form the edge of the cap down to the stalk. These gills are always forked. This is the most important thing to look for. Forked gill-like ridges.
Look A Likes
There is one look a like species that you need to pay attention to. The jack o lantern is also an orange mushroom. However the Jack O lantern grows in clusters, and its sharp-edged gills are NOT FORKED. Jack o lanterns are poisonous, so please be sure you have positively ruled them out before taking home your chanterelle.
Cooking and EAting chanterelles
Honestly, there is no wrong way to eat a chanterelle! I’m not going to bother with a recipe, because if you like mushrooms, you are going to like this fungus no matter how you cook it. If it is your first time, and you have only harvest a few chanterelles, I would suggest slowly sautéing them in butter. Just about 5 minutes on each side. Don’t over do it, or you will lose some of that chanterelle flavor.
You can put them in and on everything. Once the summer season rolls around, I find chanterelles so often, that I regularly just toss them into whatever I happen to be making that night for dinner. A few of my favorites are pizza, steak and cheese, mac and cheese, and salads. Here is a recipe for a red wine, cream sauce with leeks. Happy hunting!