Latin name: Cantharellus cibarius
The Chanterelle is a wild mushroom which cannot be cultivated. It grows in deciduous and coniferous forests and in low-humus, acid soil. These days Chanterelles are difficult to find in the Netherlands, unlike in Eastern Europe where they are still found in abundance. The Chanterelle season in Eastern Europe runs from May to October. In November, December and January Chanterelles are picked in Canada, and from January to March they are found in Portugal.
The Chanterelle has a funnel-shaped cap into which the stem merges. The colour varies from pale to dark yellow. The cap of the Chanterelle is about 3-10 cm across.
Storage and shelf life
Do not keep Chanterelles for too long. They are best used on the day of purchase. Chanterelles must be stored dry in the refrigerator where they will keep for 5-7 days.
Flavour and use
Chanterelles have a herby and slightly peppery flavour which makes them ideal for sauces. They are also excellent in meat dishes, especially game.