Golden Chanterelles

Cantharellus "cibarius"-like

There are 20+ species of North American Golden Chanterelles. While "cibarius" is technically European only, we now know, this summary describes the characteristics of our many Cantharellus "cibarius"-like Golden Chanterelles.

A staple of early summer through early autumn, Golden Chanterelles are as delicious as they are beautiful. They are mild, have an excellent texture, and carry a faint apricot aroma.

Quick facts

Fertile surface area has decurrent, forking false gills/ridges
Spore print is white
Color is light yellow/tan to deep yellow/gold
Stipe will peel away like string cheese; the inside is white
Smooth caps that develop vase-like indent as they age
Mycorrhizal (unique relationship between mycelium in ground and the trees) with deciduous and coniferous forests; these guys cannot be cultivated
Generally mid-summer, but in my experience, golden chanterelles have a much longer season than other mushrooms
Grow IN the ground, not ON wood directly
Grow in single mushrooms, sometimes very small clumps, but never in large clumps like oysters

A few favorite applications

Chanterelles are amazingly versatile and can be used for limitless savory and sweet culinary applications.

According to The Flavor Bible, by Karen Page and Andrew Dornenburg, chanterelles have particular affinities for the following combinations:

chanterelles + butter + cream + garlic + parsley

and

chanterelles + cream + garlic + thyme

We also find chanterelles particularly enjoyable with trout and salmon, eggs, potatoes, and as jam.

Below, find a few recipes for your inspiration.

Notes on consumption and more

As they say, all mushrooms are edible once.

Use caution when consuming wild foods. No mushroom will harm you by touching it, smelling it, or even licking it. It is the actual swallowing and consumption we want to be aware of.

That being said, 99% of edible wild mushrooms should be thoroughly cooked before consuming to avoid gastrointestinal distress. If you're unsure how an edible mushroom will affect you, try a small amount and wait several hours before trying more, to see how your body reacts.

Fresh mushrooms should be stored in a cool, dry place, around 38°-42°F. Field cleaning your mushrooms is the best way to keep them tidy and limit your prep work later. Do not rinse mushrooms in water until you're ready to use them; this helps prevent rot and lengthen their freshness.

Should you choose to dehydrate your mushrooms, please note that your finished product is still considered raw, and should be cooked before consuming.