Chanterelle

The chanterelle, or girolle (Cantharellus cibarius), is the favourite mushroom of many. The popular chanterelle is easy to identify, rather easy to find and rarely maggoty. Most people enjoy its strong aroma.

Characteristics

The chanterelle grows nearly everywhere in Finland and can usually be found in birch stands and mixed forests that receive plenty of sunlight, sometimes even in rocky, lichenous areas. It grows most commonly in Southern Finland and in the Finnish Lakeland, but it has also been found in the north up to Saariselkä, although rarely. Some have successfully semi-cultivated chanterelles by regularly watering their known habitats. Chanterelles sometimes grow ‘albino’ specimens that smell and taste exactly the same as regular chanterelles.

No other mushroom’s season is as long as that of the chanterelle. The first mushrooms pop up in late June. At the end of September, sharp-eyed pickers may find these yellow treats under fallen leaves. Like many mushrooms, chanterelles can be found in the same spots several years in a row. The chanterelle requires a lot of rain and grows much slower than other edible mushrooms.

The Latin name of the chanterelle, Cantarellus cibarius, is an apt description. Cantharus means ‘deep cup’, while cibarius means ‘suitable for food’. The mushroom is a beautiful shade of yellow from cap to stem. The thick flesh of the mushroom is also yellow or yellowish white. The cap is funnel-shaped and the edges may be very grooved. The folds on the underside of the cap are forked and decurrent. The stem is sturdy and usually gets slimmer towards the base. The mushroom can also be distinguished by its characteristic scent that grows stronger when cooked. Some find the scent similar to dry apricots or freesia, while others think it resembles the smell of a dishcloth.

Use

Chantarelles should be eaten as fresh as possible, because both freezing and drying tends to make them a bit tough and dry. Unlike most other mushrooms, fresh chanterelles can keep several days after picking if kept in a cool, airy place. When freezing chanterelles, we recommend first heating them up in their own juices. Small, firm chanterelles make for excellent seasoning and side dish.

Preparation

Cleaned chanterelles can be cooked in their own juices.

Boost the taste by slicing the chanterelles thinly and frying them in a hot pan in a mixture of oil and butter. Freshly picked mushrooms do not usually keep well, but chanterelles keep for a few days after picking if stored in a cool, airy place. Chanterelles contain some trehalose, a sugar found in mushrooms.

Preservation

Chanterelles can be preserved by freezing. First, heat them up to let some of the liquid evaporate. According to well-known mushroom lover Pelle Holmberg, “Chanterelles should not be frozen raw as this often turns them bitter.” Many agree with Holmberg. Small, firm chanterelles make for excellent seasoning and side dishes when preserved.