- How to identify chanterelles
- Black trumpet mushrooms
- Cinnabar mushrooms
- Where do chanterelles grow?
- Harvesting chanterelles
- How to clean
- How to store
- Cooking chanterelles
- Chanterelle recipes
How to Identify Chanterelles
Chanterelles (Cantharellus cibarius), or "golden chanterelles," are probably the most well known wild mushrooms. They're sought after by chefs and foodies due to their delicate flavor, which some describe as "mildly peppery."
Ranging in color from yellow to deep orange, golden chanterelles are easy to spot in the summer forest.
They can be as big as 5 inches in diameter, but 2 inches is closer to average. The cap is wavy and generally funnel shaped.
Their false gills appear as wrinkles that are forked and wavy with blunt edges and run down the stem, the same color as the rest of the chanterelle. Chanterelles also have a distinct fruity apricot-like aroma.
They are sometimes confused with Jack O' Lantern mushrooms, which are poisonous but not known to be lethal. The Jack O' Lantern usually grows in clumps on wood (not from soil like chanterelles) and has true unforked gills.
Black Trumpet Mushroom
Although not technically chanterelles, black trumpets are close cousins and they’re commonly called "black chanterelles" or "horn of plenty".
They also have the unfortunate moniker “trumpet of death.” But they’re one of the tastiest of wild mushrooms.
There are actually a few different species of black trumpets, but Craterellus cornucopioides seems to be the most common.
What do black trumpet mushrooms taste like?
The flavor is really similar to Golden chanterelles but they have somewhat of a smoky quality.
Aside from color, black trumpets look similar to golden chanterelles -- they have false gills and a wavy cap -- but they're funnel-shpaed, hollow, and somewhat thinner and brittle.
Their color ranges from dark brown to gray to black and they grow just a couple of inches tall.
Since they're hollow, black trumpets tend to collect debris and grit, especially after a hard rain. Clean them by tearing them apart and brushing or briefly rinsing and drying them.
You’ll find black trumpets in the same areas you would expect to find chanterelles, but keep a keen eye because they’re really hard to see in the shadow of the forest.
Once you locate one or some, make note of where you found them and you’ll likely continue to find them there season after season, year after year.
Cinnabar mushrooms (Cantharellus cinnabarinus) are lots of fun! Why? Just because they're so tiny and bright.
Seeing the little orange caps from afar in the forest brings to mind fairies and wood nymphs.
Cinnabars are similar in appearance to golden chanterelles but they're much smaller, growing only an inch or two tall.
They also tend to be more perfectly formed than their golden counterparts.
They range in color from bright pink to blaze orange.
We love throwing a cinnabar or three into a chanterelle dish as garnish.
Where Do Chanterelles Grow?
Chanterelles generally occur from late spring through late summer or early fall here in North Georgia. They love moisture, shade and lots of organic matter. Drenching rain followed by a couple of days of stifling heat is the natural sauna necessary to spawn a good bloom.
Chanterelles largely grow near hardwoods like maple, poplar, and oak but it's not uncommon to find them around white pines.
I've seen a few online sources advising foragers not to waste time searching near blueberries. They say the two can't coexist. I've found this to be completely false. A stand of blueberry in the dappled shade of hardwood canopy can be very productive.
Other tree species associated with chanterelles include birch, hemlock, and bay.
Look for chanterelles close to streams and other low lying damp areas. They tend to pop up in the path of runoff or drainage where surface water carries their spores downhill. After locating a few, a quick search up and downhill is generally a good bet for finding more.
Once you've found your chanty honey-hole, tread lightly and carry a sharp knife. Or scissors. Cutting wild mushrooms to harvest serves two purposes. First, it helps keep dirt out of your harvest basket and away from your bounty. Second, you'll have a better chance of getting more chanterelles later by leaving the base intact in the soil.
Having a careful step will ensure that you don't unnecessarily trample and disrupt the mycelium that spawns new growth.
I usually leave the smaller chanterelles behind - especially if there's a good chance of rain within a week or so.
A revisit after a thorough soaking will almost always result in much bigger chanterelles provided they're in good shape when you find them the first time. Otherwise, checking an area more than once every couple weeks is probably a waste of time.
Half-bushel baskets seem to be the perfect size for carrying chanterelles out of the woods. They're big enough to comfortably walk with a good haul of mushrooms - several pounds. And they're small enough that your chanterelles won't be piled so high that they get crushed.
And don't bother with overly dirty chanterelles. Leaf litter and organic matter are fine but dirt and grit can be nearly impossible to remove.
The first step in processing chanterelles, or any wild mushroom, is cleaning. We've found that a toothbrush works best. You'll need to pull them apart for a good cleaning. Grit can work it's way into the stem as the mushroom grows. Unless you split the stem to clean away any internal dirt, you'll likely get an unpleasant, cavity-causing bite of sand.
There are a few "grades" of dirtiness. Perfectly clean? Perfect. A little dirt or grit? Acceptable and fairly easily remedied with a toothbrush. A fair amount of dirt? Acceptable for soup stock but not much else.
If you find yourself scraping away half of the stem to get rid of dirt, it's not worth the effort and you'll probably never get it clean. The best thing to do in this case is make stock and strain with a coffee filter.
How to Preserve & Store
Once you've cleaned your harvest, use them right away, dry for storage, or sauté in butter and freeze (our favorite method as it preserves the most flavor).
But chanterelles are best when fresh and will last about ten days in a paper bag - not plastic - in the fridge.
How to Cook Chanterelles
Chanterelles are great in soups, stews, and sauces and pair well with the following wines, foods, and herbs:
- light red wine such as pinot noir or a dry white wine when preparing a light dish such as a cream sauce on pasta
- heavier red wine such as cabernet or our native norton when preparing a red meat dish
- venison and other wild game
Here are a few basic versions of our chanterelles recipes. For more in-depth versions, please see the full recipes, which are linked above the indredients of each recipe.
Full recipe: chanterelle pâté recipe.
- 12 tablespoons softened butter
- 12 ounces fresh chanterelles
- 1 teaspoon salt
- 1 tablespoon lemon zest
- Sauté the chanterelles with 8 tablespoons of butter on medium-high heat for about five minutes.
- Add remaining 4 tablespoons of butter and puree in a food processor until smooth.
- Add salt to taste.
Full recipe: Chanterelle Bisque with Herbed Yogurt Cheese Recipe
12 oz fresh chanterelles
2 tsp butter
1/2 tsp salt
1/2 mediumsweet onion, diced
1 clove garlic minced
dash of cayenne
2 c chicken broth
2 c half and half
1 T lemon juice
Sauté onion in butter and salt on medium heat.
Add chanterelles and garlic and sauté 5 minutes.
Add herbs and chicken broth, bring to a simmer and simmer 10 to 15 minutes.
Add half and half and lemon juice and then puree.
Put back on heat and let it almost reach a boil.
Remove from heat and serve.
Full recipe: Chanterelle Risotto Recipe
4 tablespoons butter
2 cloves garlic, minced
4 cups fresh chanterelles, chopped
1/2 teaspoons salt
1 1/2 cup risotto
5 cup chicken or mushroom stock
1/2 cup half and half
2 ounces parmesan grated
Simmer stock in a covered pan.
Using another pan, sauté garlic, chanterelles, and salt in butter for 5 minutes on medium heat.
Turn up heat to medium-high and add risotto and cook for 1 minute stirring constantly.
Stirring constantly, add broth 1/3 cup at a time cooking until each 1/3 cup is mostly absorbed before adding the next. You may not need all of the broth. This should take about 20 minutes. Check toward the end for doneness.
Finish by adding cream, remove from heat and cover for a minute or two.
Serve with grated parmesan.