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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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The Golden chanterelle (Cantharellus spp.) is a choice edible summer mushroom. There are multiple species of golden chanterelles in the northeast that can be difficult to distinguish without DNA sequencing.
The golden chanterelle can be found June-September. It prefers heat and humidity. Look for the mushroom a few days after heavy rains.
The golden chanterelle grows in the ground in association with conifers or hardwoods, depending on the species. It is often found at the edge of paths and where water runs down a hill.
The outside of the mushroom will be a golden orange color. The flesh is dense, peels like string cheese, and is whitish. Under the cap there are false gills, which are forked ridges that do not easily detach from the mushroom. It has a fruity, apricot-like scent.
Chanterelles are one of the most expensive mushrooms due to their sweet flavor and chewy texture. The mushroom has not been successfully grown commercially due to its mycorrhizal relationship with trees.
Chanterelles are great sautéed in butter, used in cream sauces, and served with eggs. They can be dried, but do not reconstitute like other mushrooms species. The dried mushroom is best ground and used for flavoring dishes or sauces.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
