Chanterelle Mushrooms

Chanterelles are delicious edible mushrooms that grow in coniferous and deciduous forests in temperate regions. Highly prized by European connoisseurs, they are less well known in North America and Australia.

Chanterelles have a cup-shaped cap ranging from 3/4" to 4" across. Depending on the variety, the cap can be yellowish, orange, whitish, brownish gray, or blackish. The cap’s wrinkled underside distinguishes chanterelles from most other mushrooms’ caps, which have “gills” on their undersides. The lower surface of some chanterelle species tapers downward to the narrow stem, which may be 1/3" to 4" long. All types of chanterelles are edible. The flesh of some varieties is soft; the flesh of the best types of chanterelles is firm, fruity, and yellowish white. Often peppery tasting, the flesh loses this characteristic when cooked.

Nutritional Information: Chanterelle Mushrooms

Nutrient		Raw (per 100 g)
Water		92%
Protein		2 g
Fat		0.5 g
Calories		10

Chanterelles are rich in potassium and iron.

How to Buy Chanterelle Mushrooms

Chanterelles are sold fresh, dried, and canned. When buying fresh specimens, keep these tips in mind:

Look for: Chanterelles with spongy, firm, and fleshy caps
Avoid: Chanterelles that appear translucent (these are poisonous)

How to Store Chanterelle Mushrooms

Fresh chanterelles keep for about a week in the refrigerator and can be stored for up to a year in the freezer. Dried chanterelles should be stored in a sealed container in a cool, dry place.

How to Prepare Chanterelle Mushrooms

To prepare chanterelles for cooking, wash and drain them as follows:

Washing: Rinse chanterelles quickly under the tap to keep them from soaking up too much water.
Draining: Drain chanterelles immediately after washing, and dry them with a clean cloth or paper towel.

To prepare dried chanterelles for cooking, cover them with warm water and allow them to soak for about an hour.

How to Cook Chanterelle Mushrooms

Chanterelles are a traditional favorite with meat and omelets. They are delicious in soups and sauces, and with pasta, rice, buckwheat, and millet. They’re best eaten when cooked in any of the following ways:

Sautéed: Place just a teaspoon or so of oil in a saucepan and sauté over medium heat for 3–5 minutes.
Heated in a closed pan: Cook them over medium heat with very little oil in a tightly closed pan on the stove for 15 minutes.
Heated in the oven: Cook them in a tightly closed pan at 375°F in the oven for 15–20 minutes.