Chanterelle : The Golden Fungus
Chanterelles, or golden chanterelles they are sometimes called, are a variety of edible wild mushroom that can be found in the leafy litter beneath the base of coastal live oak trees. They grow during different times of the year in different places - the month is not as important as the amount of rainfall and temperature in the area. Timing their arrival has a lot to do with when the winter season ends in each area. Chanterelles in Europe only grow to about the size of your thumb but here in North America (as you can see in the picture on the left) they can grow bigger than your two hands combined.
Once you spot them hidden beneath the leaves they detach easily and smell lovely with hints of fresh apricot. They are meaty and have a mild peppery flavor. You can prepare them simply by sauteing them in butter and garlic or tossing them into your favorite pasta or risotto dish. They also pair well with meat dishes and in sauces or reductions as their meaty texture allows them to hold up well and keep their form. If you aren't lucky enough to hunt for them on your own (or simply do not have the time) you can find them in your local grocery store or farmers market; prices ranges from $15-20 per pound.
Here are some tips if you are thinking about going on a hunt of your own:
- The cap is bright orange to yellow, smooth and hairless, becoming wavy at the edge of the cap when mature.
- The flesh is firm and white, tinged with yellow and smelling slightly fruity, like apricots. The stem is not hollow.
- The gills are thick and similarly colored or lighter than the cap, often forking towards the edge of the cap.
- Make sure the gills run part way down the stem.
If you follow these simple tips, the rest is fool proof... happy hunting!
Also, here are some recipes if you are stumped on where to begin when cooking them:
Sarah Simms