The Gold Chanterelle (Cantharellus cibarius) is one of the most popular wild culinary mushrooms. It is found in temperate latitude forests and woodlands around the world.

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Wild About Mushrooms Company

Charmoon Richardson is the founder and owner of the Wild About Mushrooms Co., headquartered in Forestville, Sonoma County. Wild About Mushrooms (WAM) is dedicated to sharing the joys and benefits of wild mushrooms in a safe and responsible manner.

WAM leads guided mushroom forays in a number of mushroom-rich regions in the western U.S. Popular among professional chefs and novice enthusiasts alike, these getaways offer unique mycological and gastronomical adventures. Whether exploring the Sonoma Coast, hiking the Sierra Nevada or journeying to the wilds of Oregon, WAM guests are treated to hands-on education, gourmet dining and plenty of great wine in the field. 

In addition to guided mushroom hunts, WAM presents classes on mushroom identification, cooking and cultivation. Learn more at www.wildaboutmushrooms.net, or
call 707-829-2063.

Mushroom Expert

Charmoon Richardson

The Golden Chanterelle

A Golden Opportunity

The golden chanterelle is one of the most popular edible wild mushrooms in both this country and Europe. With a fragrance reminiscent of fresh apricots and a mild, fruity-nutty flavor that is not at all “mushroomy,” the golden chanterelle lends itself well to a variety of dishes and flavor combinations.

Although chanterelles have recently been cultivated on a small scale in a laboratory setting, commercial cultivation of the chanterelle has not yet reached any meaningful scale. Therefore, the entire world's supply of this delectable mushroom is collected from the wild. The numbers are stounding—according to USDA figures, over one million pounds of golden chanterelles are harvested in the Pacific Northwest each season, most of which are shipped to Europe. Interestingly, many of these ultimately return to the USA canned or jarred, labeled as imports.

When found in the forest, golden chanterelles can be a beautiful sight, often appearing as thick golden-orange flowers emerging from the earth. Sometimes they stand out in full glory; other times they hide amongst the leaves, pine needles and moss, and can only be detected by a practiced eye. Their size and shape varies quite a bit, but they generally have a thick central stalk, a somewhat circular cap that can have a wavy or flat top and either smooth or lobed edges. They have a squat, vase-like stature, with caps between two and 12 inches across. An unusual thick, blunt gill structure on the underside of the cap merges down into the stalk. 

The underside of the mushroom, when fresh and unblemished, can glow with an exquisite, soft luminosity that is difficult to describe but lovely to behold. A few hours after picking, this glow is gone. When picking a solid, fresh chanterelle in its prime, one should handle it carefully, so as to not blemish the radiant underside. Chanterelles with this quality are not found in any market—it is omething that must be experienced in nature.

Created for
Barbara Admas Beyond Wonderful
by Mushroom Expert
Charmoon Richardson

Gold Chanterelle©
Photo by Michael Wood
http://www.mykoweb.com

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