may - november
Like Porcini, Chanterelles (Cantharellus cibarius) are a very well-known mushroom, widely harvested and sold in Italy and throughout the world. They can be fried and eaten or used with other wild mushrooms to make a sauce – perfect for pairing with polenta or risotto, or as a side dish. They are sold fresh, frozen and in oil.
Chanterelles are symbiotic mushrooms which grow between spring and late autumn, in coniferous and broad-leaved forests, both in low-lying and mountainous areas.
They have a yellowy orange meaty, funnel-shaped cap, with folds on the hymenium (which are very similar to gills, but distinguishable as they are tightly attached to the cap) and a thick, meaty, fibrous stipe.
Ideal for eating cooked.