This orange or yellow, meaty, funnel-shaped mushroom emits a fruity aroma, reminiscent of apricots, and has a mildly peppery taste. Chanterelles can be found associated with trees and some other bushes or plants. July to September are likely to be the biggest months for chanterelles, but a few may come up as late as November.
The chanterelle is a truly wonderful mushroom when sautéed. They pair nicely with chicken, veal, pork, fish, milder flavored vegetables, rice, pasta, potatoes, eggs, nuts, or fruits. Chanterelles can be enjoyed fresh or dehydrated.
Interested in wild ramps, morels, chanterelles, or fiddleheads?
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