This classic gourmet wild mushroom has long been a staple of French haute cuisine and is sought after by chefs throughout the world. Possessing a mild savory flavor, striking color, fruity aroma and a delectably firm texture, the Chanterelle is delicious sautéed in butter or oil, added to pasta, rice or egg dishes or as an elegant complement to seafood.
One of the earliest mushrooms found in the Northeast, this brightly hued mushroom will often flush after a good rainstorm in early summer, growing in many locations from roadsides, to hemlock groves, to mixed deciduous forests.
Latin Name: Cantharellus cibarius
Season: July-August, occasionally later