ID Guide: Chanterelle
Common names: Chanterelle, girolle
Latin: Cantharellus cibarius
Appearance: An orange and yellow mushroom with gill-like ridges running along the stalk and up to the cap. When cut open, they are white and fleshy inside. They also have a sweet apricot-like scent, so can be identified using that as well.
Where: On the ground of damp, shaded forests.
How to forage: Pull them straight from the ground, but it is best to cut and remove the dirt-covered bottom.
When: June to September, summer months.
How to use: Chanterelles have a fruity, nutty and peppery flavour that is a great addition to any meal. Many opt to use them in omelettes or sauteed with garlic as a side with a steak.
Commonly mistaken with…
False chanterelle, which is not recommended for consumption. These can upset the digestive system and cause hallucinations. The false chanterelle does not have the apricot like scent, is more orange in colour, and when cut open, it does not contain the white flesh a chanterelle does.