Chanterelles

Chanterelles (Cantharellus cibarius) are wild mushrooms recognisable by their golden-yellow colour, funnel-shaped cap and distinctive, mildly peppery flavour with a fruity undertone. They rank among the most prized and popular wild mushrooms in European cuisine. They are ideal for sautéing in butter with onions and herbs, and work beautifully in sauces, risottos, soups, egg dishes and pasta. Cooking deepens and mellows their flavour. Fresh chanterelles should be used quickly, though they can also be dried or pickled. They are a low-calorie source of dietary fibre, vitamin D and potassium. The season runs roughly from June through October.