John Myers
Real chanterelles are also known as the gold of the forest and score with a fine, spicy-peppery aroma. We reveal what needs to be considered when buying, collecting, and preparing the popular yellow noble mushroom.
Worth knowing about chanterelles
These golden yellow hats are forest dwellers through and through: After all, the chanterelle cannot be cultivated and is only harvested in the wild. Today, specimens from domestic trade come mainly from Eastern Europe. In Germany, the once massively sprouting chanterelle has become rare and is therefore protected. The noble mushroom may only be picked for private use. With a little effort, however, you can easily find and recognize chanterelles.
The edible mushroom, which has been popular since antiquity, grows preferably in deciduous and coniferous forests near tree roots. Even beginners can recognize the lamella fungus relatively easily and reliably thanks to its wavy hat edge and yellow color – which has also given it the name custard. It is still advisable to take a field guide with you when searching.
Chanterelle season in Germany is from June to October. You can get this delicacy all year round, dried or deep-frozen.
Shopping and cooking tips for chanterelles
You can recognize fresh chanterelles in the forest or in shops by their bright yellow colour. They should also not have any damp dark spots. The noble mushroom should be consumed promptly, as it is not well suited for storage.
Thorough cleaning is a must before enjoying. After all, dirt often collects in the slats. Do not use water and, if possible, only clean chanterelles with a brush or brush. This is how you get the fine aroma. Perfectly cleaned, chanterelles can be enjoyed in many different ways in the kitchen. The mushrooms taste particularly delicious simply fried with butter in the pan. This is how their taste comes into its own. Serve fried chanterelles like this with game meat. The delicacy also tastes good as a chanterelle cream soup, in an omelet, in mushroom pans, on pasta, as a mushroom ragout with dumplings, or as a fine chanterelle risotto.
Important: Like other forest mushrooms, always consume chanterelles well heated, as they are difficult to digest when raw.
