Chanterelles (Cantharellus cibarius)

Habitat:

In woodlands favouring wet areas most often found along small burns which have moss covered banks,

it also has a mycorrhizal / symbiotic relationship with certain trees in particular the beech.

They are gregarious in nature, growing over large areas in abundant clumps, reappearing year after year!

So once found make a mental note of your surroundings and never forget!

Season:

Early Summer until late Autumn.

Preparation and cooking:

As with all wild mushrooms it is important to clean them well, gently brushing and it is best to wipe the

tops with a damp cloth, if you cut the stem instead of just pulling up the fungi not only will you have a

cleaner fruit body there will be less damage to the mycelium that lies underground, so they will regenerate

quicker.

This fungus has a good shelf life and will last a lot longer if kept in a cool airy place or refrigerator.

Best if flash fried, do not over cook or you will lose the taste.

A very versatile mushroom that goes well with any dish be it meat, fish or other wild mushrooms, the

distinctive colour gives any dish a pleasant overall appearance.

Because of it fragrant flavour it keeps especially well if pickled in spiced alcohol, you can use ordinary

vinegar or best of all, extra virgin Olive Oil, drying is not recomended, they do not rehydrate satisfactory

and tend to lose flavour tasting woody if dried.

Notes:

Chanterells are a much sort after gourmet delight, having a pleasing to the eye colour range,

running from deep orange to light yellow, with the icing on the cake being a magical fragrant

hint in taste and smell, of apricots!

Absolutely delicious, the crème de la crème of mushrooms!!!

Not known to be grown commercially.

Possible Confusion:

Hygrophoropis aurantiaca. (false chanterelle)

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