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Cantharellus cibarius | Yellow/Golden Chanterelle
One of the most common and nutritious mushrooms of the European forests. Tasty when fried in butter, or cooked as part of a mushroom sauce or mushroom soup. One can dry, pickle and salt them, too.
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Cantharellus cibarius - chanterelle.
Typically harvested from early summer to late fall (sometimes even December), a chanterelle can be found both deep in the moss and in a sandy soil. Chanterelle mushrooms have a faint fruity aroma and they can taste both mild and a bit bitter (some say, they have a flavour of apricots but I, personally, haven’t noticed it.).
It’s very common in Europe, a favored mushroom and is used in many culinary dishes. Chanterelle mushrooms are almost never wormy (except for a click beetle (Elateridae) larvae but they’re easily removed), so they’re safe to pick.
However, because of its bright yellow color, it can be confused with a few inedible or poisonous mushrooms, e.g., Hygrophoropsis aurantiaca (the False Chanterelle) or Omphalotus illudens (the Eastern Jack-o'lantern Mushroom). Stay safe!
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