Golden chanterelle mushrooms are very popular in Asia, Europe, and North America where they grow. While those on the US East Coast claim their chanterelle taste slightly better, they are perhaps most favored throughout Oregon and the rest of the West Coast where they can grow larger than the width of two hands and two-pound specimens are common. Oregon loves them so much that they’ve even named the golden chanterelle their state mushroom. The crevices of the mushroom can trap dirt that is difficult to dislodge, but cleaning is a necessary step for a worthy reward. Chanterelles are meaty and chewy and have a subtle, smoky flavor. This combination makes them ideal additions in gravy and sauces to pour over mashed potatoes or pasta or served sautéed as an appetizer.
Other Names: Chanterelle, girolle, pfifferling
Origin: Pacific NW, USA
Shelf Life: Dried golden chanterelle mushrooms are best when used within a year.
Scientific Facts: It is believed that the chanterelle mushroom may contain insecticidal qualities that protect it from bugs, bacteria, and other organisms while still being completely safe for human consumption. It’s also mycorrhizal, meaning it shares a symbiotic relationship with tree roots.
Tips: Hydrate dried chanterelle mushrooms by soaking them in warm water for an hour. They can then be prepared in the same way fresh chanterelle mushrooms are. The golden chanterelle’s firm, chewy texture holds up well when simply sautéed with butter and herbs or added to soups, stews, nutty grain dishes, and fowl and game dishes. Chanterelle mushrooms work exceptionally well with any dairy products; butter, cream, eggs and cheese really make them shine. Other good pairings include shallots, mussels, game birds, thyme, lentils and garlic.