Chanterelle mushrooms (Cantharellus cibarius) are some of the most sought-after wild fungi in the UK – and for good reason. Their vibrant colour, fruity aroma, and rich, buttery taste make them a standout in any forager's larder.
Unlike many common edibles, chanterelles can't be commercially cultivated due to their mycorrhizal nature. This makes them a rare and valuable treat that can only be obtained seasonally.
These delightful mushrooms can be found growing from July to November on moist, mossy ground in coniferous, deciduous, and mixed woodlands. While not considered rare in the UK, their growth is localised – the most bountiful harvests are found in the North and West. They're one of the simpler wild species to identify, with only a couple of inedible look-alikes that are easy to distinguish from a true specimen.
In this guide, you'll learn how to identify chanterelle mushrooms, where to find them, and how to prepare them.
Unlike many wild edible mushrooms that have thin, plated gills, chanterelles have “false gills” – folds and ridges that run along the underside of the cap and down the stem. This feature, combined with their vibrant yellow colour and fruity, apricot-like aroma, makes them easy to identify.
With that said, there are a couple of poisonous look-alike species that are similar in appearance.
If you’re new to foraging, make sure to familiarise yourself with the chanterelle’s defining features and its poisonous look-alikes. The guide below will help you identify this fungus in the field.
Here are the defining features of Cantharellus cibarius:
While chanterelles are unique and cannot be confused with other species when their defining features are known, the amateur forager may mistake them for one or two “look-alikes.”
The most commonly mistaken species is aptly named the false chanterelle (Hygrophoropsis aurantiaca). These orange mushrooms share a similar conical shape. However, they have true gills that can be removed and tend to grow on decaying wood, not on mossy, free-draining soil.
False chanterelles are a common poisonous fungus in the UK. If you’re new to chanterelles, you must familiarise yourself with this look-alike.
The jack-o’-lantern (Omphalotus olearius) is a poisonous mushroom that shares some similarities with the chanterelle. They are orange in colour and conical in shape, but have true gills and usually grow in dense clusters on decaying wood.
Fortunately, jack-o’-lantern mushrooms are rare in the UK, and once you’ve picked a few true chanterelles, you’re unlikely to confuse the two.
Chanterelle mushrooms aren’t always easy to find in the UK. Their growth is relatively localised. Scotland, Wales, the Lake District, Cornwall, and Devon are noted as particularly good regions, but you’ll find them across the nation in the right environment.
They are mycorrhizal, meaning they form symbiotic relationships with certain tree species, and can be fussy when it comes to environmental conditions. You’ll find them growing from late summer through autumn, usually from July to November (depending on weather conditions).
Preparing chanterelle mushrooms is simple, but they deserve some level of care to bring out their delicate flavours.
Before cooking, brush any dirt and debris off the mushrooms. For stubborn dirt, wipe with a damp cloth. Avoid washing under running water; chanterelles absorb moisture quickly.
Chanterelles should be cooked gently – they shouldn’t be seared at a high temperature like traditional button mushrooms. I recommend sauteing in butter with mild aromatics like shallots or thyme over a medium-low heat.
Chanterelles are best consumed fresh. However, as they’re seasonal and cannot be cultivated, preservation is essential if you want to store a large harvest.
Avoid dehydrating these mushrooms. Their delicate flavours dissipate when dried and rehydrated.
Freezing is the best option if you want to keep as much of the mushrooms’ flavour and texture as possible. Sauté in a dry frying pan over a low heat to remove moisture before freezing to retain their texture.
You can also pickle young chanterelle mushrooms whole in a vinegar-based brine. Pickled chanterelles complement meat dishes and salads beautifully.
Chanterelle mushrooms can be used in a variety of dishes, but chanterelle toast is without a doubt the most popular.
There are 101 ways to make this dish, and most taste fantastic. However, since learning this Swedish recipe, I've never looked back. If you're looking for a healthy recipe, this isn't it, but the cream, butter and shallots add a depth and richness that can't be achieved without them.
Here's how to make it:
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