chanterelles mushrooms

Amazing facts about chanterelles

Approximately 300 species have been designated as edible. If a tenth of a mushroom is edible, the ordinary mushroom knows it. I’d venture to say that among the few known species is the common chanterelle (Cantharellus cibarius).

It has a familiar appearance

If not talking about visual appearances, chanterelles are abundant in temperate zone forests all across the globe. However, due to urbanization in Central European countries, this fungus has become rare in many places, and has completely vanished in other areas. Thankfully, our country has not yet reached the level of developed countries. For the time being, we have a lot of chanterelles!


Chanterelles can be found practically anywhere in Northen areas if the conditions are perfect. They’ve evolved to a variety of forest types, including mixed, coniferous, and deciduous woods. Many tree species, preferably birch, spruce, oak, and pine, live with it (create mycorrhiza). It can be found growing under a dead ground cover, on bare ground, in grass, moist mosses, and even in sandy areas. Chanterelles are unaffected by acidic soil. Yes, however these mushrooms have a hard time settling in recently developed woods, such as tree stands on agricultural grounds. These mushrooms strive to preserve the old forest’s vestiges beneath the new forest.

Chanterelles are typically grown in clusters, and in enormous numbers. These groups are typically chaotic, although they can also be arranged in circles (witch circles) or rows.

Early-season mushrooms

The agaric corporation is indisputably the owner of chanterelles. It’s possible to locate a chanterelle in the middle of the summer, but major growth normally begins in mid-July (if there’s enough moisture and heat). It will last until the end of the season. Even if the air temperature dips below zero for a few nights, chanterelles can be found (in October, early November). I can’t tolerate it any longer if I don’t get an answer: what mild winter did I find fresh chanterelle fruit in January?

Galma is a delicatessen in Galma, Spain

The common chanterelle was reported to have been employed in cooking under the Roman Empire. However, in the 17th century, it was elevated to the status of a high-quality edible mushroom (and a court delicacy!). In France, to be precise. Today, opinions on the worth of chanterelles are extremely divided: some compare it to mushrooms, while others dislike it as much as birch leaves.

I’m one of those mushroom connoisseurs who thinks chanterelles are a nice (but not great) eating mushroom. It has a sour, slightly spicy flavor, yet the aroma is similar to that of unripe nuts, as if sour exotic fruits.

It has a long shelf life

Chanterelles grow slowly compared to many other edible fungi, and once grown, they stay undistributed for a long period. Chanterelles that have been cut (picked by mushrooms) are similarly long-lasting and can be preserved without treatment for a long time. Mushrooms are in agreement!

The popular idea that chanterelles, unlike other mushrooms, do not accumulate radioactive elements, is unfounded. Researchers discovered that it accumulates, albeit not in extremely high concentrations.


Chanterelles are not a particularly filling dish. Fresh chanterelles have roughly 16 grams of protein, five grams of fat, and two grams of carbs per kilogram. They don’t have a lot of energy to begin with (11.5 kcal per 100 grams). Furthermore, the human digestive system is unable to process these mushrooms completely. As a result, chanterelles should not be consumed in big amounts. Food that is heavy.

Chanterelles, on the other hand, are toxin-free. True, they can be harmful if they are moldy or rotting. Intact, immature chanterelles, on the other hand, can be consumed without pre-cooking.

It is preferable to dry

Of course, you can boil it, but dry or freshly baked (or just fried!) is preferable. When chanterelles are boiled, they lose their unique flavor, become softer, and lose all of their healing properties (there are some!). When mushrooms are frozen, they undergo minor changes: their consistency becomes rubbery, their flavor becomes bitter, and their medicinal potential falls significantly. The salted chanterelles have almost nothing valuable left, nothing at all – pickled. As a result, it is recommended that they be dried prior to long-term storage (winter). It’s simple at home: soak the mushrooms on a thread and hang them to dry at room temperature, preferably in the dark; once they’re dry, place them in a glass container, cover, and keep in a dark spot. Of course, such selecting is not appropriate if you need to prepare a significant quantity of mushrooms for preservation. In the case of industrial chanterelle processing, drying is replaced by artificial drying, and storing in containers is replaced by powder processing.

Properties that aid in healing

Wild chanterelles, particularly those picked in Latvia, have established a steady presence on Riga restaurant menus as well as the global market. Until further notice. These mushrooms can theoretically be grown under controlled conditions. However, hardly no endeavor has yielded meaningful results. For the time being, chanterelles are devoted to the natural world.

They keep for a long time after harvesting and are easy to transport when compared to other mushrooms. This is one of the reasons why chanterelles are the most commonly purchased mushrooms in Latvia for export. The second reason is that certain mushrooms have medicinal characteristics. In fungotherapy, chanterelles are employed. They can also be used as a preventative measure (fresh or dried chanterelles or mushroom infusions).

Chanterelle polysaccharides containing the active compounds ergosterol and tramethanoic acid are thought to be beneficial (including several other mushrooms). Fungi are utilized to treat liver disorders because of these compounds (hemangiomas, fatty liver degeneration, even viral hepatitis). However, quinomannose, a chemical that is particularly unfavorable to internal worms (worms, ticks), their eggs, and larvae, is the most effective and hence, of course, the most valuable component of polysaccharides in chanterelles from a therapeutic standpoint. There have even been pharmaceutical formulations (concentrated extracts from chanterelles) developed for the treatment of helminthiasis. However, the fact that chanterelles are rarely wormy (inhabited by fungal larvae, cracklings) and have little to do with snails has little bearing on the occurrence of quinomannosis. It’s more likely that chanterelles, like most bats, don’t have enough nutrients to sustain them.

What makes chanterelles so special?

Trace elements and minerals (potassium, selenium, phosphorus, magnesium, calcium, iron, sodium, zinc, copper). Vitamins C, D, folic acid, carotene (provitamin A), B2, and E, to name a few. There are a number of important amino acids. chemicals that are antibiotics (this increases the ability of chanterelles to resist all microbes, first of all, trees).

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