Seasonal Vegetable: Chanterelle Mushrooms

Chanterelles in a French wood on Halloween (Strobilomyces)

Chanterelles are part of the Cantharellus genus (some however are part of the Craterellus genus, fortunately still very edible!). They are difficult to cultivate as they form symbiotic associations with plants, making them very difficult to cultivate.  Despite this, chanterelles are one of the most recognized groups of edible mushrooms and can be found in Asia, Europe, North America and Australia. You can pick them in the woods, or buy them at the store.

 The C. cibarius or golden chanterelle if the most popular among gourmets. It's a vibrant orange or yellow in color, meaty and funnel-shaped. Underneath a smooth cap, s gill-like ridges run almost all the way down its stipe. It has a fruity smell and delicate pepper taste. Its European sibling, the girolle,  has a thicker stalk and stronger flavor.

Other popular species are the Pacific golden chanterrelle, also known as the C. formosus and Oregon's state mushroom, which grows in California and in the American Pacific Northwest; and the While chanterelle (C. subalbidus), also found in the American West
 

Nutritionally speaking, chanterelles, like other mushrooms, are low in calories (about 1.7 calories/chanterelle), carbohydrates, sodium, and fat, while being a good source of  fiber. Chanterelles contain a good amount of protein, vitamin D and vitamin Bs (riboflavin, niacin, pantothenate, and thiamine), potassium, copper and selenium.