There is something divine when you pair mushrooms with bread. It’s a combo made in heaven. In this recipe, put sautéed chanterelles onto sourdough bread toast topped with whipped ricotta and scrambled eggs to create breakfast fit for the gods!

 

🍽 Jump to the recipe ↓

Two of the common yellow chanterelle species: Cantharellus cibarius (left) photographed in South Bohemia, Czech Republic and Cantharellus lateritius (right) photographed in Pennsylvania, USA.

Chanterelles encompass several species of fungi in the genera Cantharellus, Craterellus, Gomphus, and Polyozellus. They range from orange, yellow, and white to black (check out my recipe for Black Trumpet Pasta) and have a meaty texture, making them one of the most popular wild edible mushrooms. The name chanterelle originates from the Greek kantharos meaning "tankard" or "cup," which is a reference to their funnel shape. They often have a fruity smell to them, especially apricots.

Two of the common yellow species and the ones I am familiar with are Cantharellus cibarius, which is the original golden chanterelle that only grows in Europe in both deciduous and coniferous forests. Cantharellus lateritius, commonly known as the smooth chanterelle, is very similar in appearance, but most likely only grows in eastern North America in association with oaks. (There might be similar species in Asia and Africa, though it is unlikely these are the same species.)

Identification

Both species are some of the easiest mushrooms to identify and spot, thanks to their bright color against the green moss or dark fallen leaves. They grow on the ground singly or scattered, and sometimes in open clusters. Neither smooth nor golden chanterelles have pores or gills, which is an important distinguishing characteristic from potential lookalikes. Smooth chanterelle has a smooth underside, which can however develop wrinkles by maturity; golden chanterelles have straight shallow ridges running down its stem. The only potential lookalike in eastern North America is the poisonous Jack O'Lantern (Omphalotus illudens), which however grows on decaying wood, often at the base of old tree stumps, and forms large, dense clusters.

Taste & Edibility

Chanterelles are no doubt some of the most delicious wild mushrooms. They have a meaty texture, a sweet aroma reminiscent of apricots, and a mild mushroom flavor that lends itself to both savory and sweet dishes like chanterelle ice cream or cheesecake. They work great in combination with cream to create dishes like pasta, soups, sauces, and risottos. Golden chanterelles supposedly have a superior flavor to smooth chanterelles, but I think I have to do more tasting before I agree with that. They are both delicious in my opinion! For more culinary notes, see Alan Bergo’s (Forager Chef) basic guide to golden chanterelles.

Medicinal Properties

Chanterelles have antibacterial, antioxidant, anti-cancer, anti-inflammatory, and anti-depressive properties thanks to the presence of various phenols, flavonoids, carotenoids, and vitamins such as β-Carotene, lycopene, α-Tocopherol (vitamin E), or vitamin C. For example, apart from from being responsible for the mushroom color, β-Carotene, which converts to vitamin A, supports eye health, improves cognitive function, helps maintain skin health and appearance, and may help prevent certain cancers. Chanterelles also contain a relatively high amount of vitamin D2 (ergocalciferol), which our body needs to properly absorb calcium and phosphorus in the intestine to be able to form healthy bones. Thanks to the presence of serotonin, chanterelles can also serve as a natural prevention of depression.