#girole

[lindagoesmushrooming]

Cantharellus cibarius | Yellow/Golden Chanterelle

One of the most common and nutritious mushrooms of the European forests.  Tasty when fried in butter, or cooked as part of a mushroom sauce or mushroom soup. One can dry, pickle and salt them, too.

[lindagoesmushrooming]

Cantharellus cibarius - chanterelle.

Typically harvested from early summer to late fall (sometimes even December), a chanterelle can be found both deep in the moss and in a sandy soil. Chanterelle mushrooms have a faint fruity aroma and they can taste both mild and a bit bitter (some say, they have a flavour of apricots but I, personally, haven’t noticed it.).

It’s very common in Europe, a favored mushroom and is used in many culinary dishes. Chanterelle mushrooms are almost never wormy (except for a click beetle (Elateridae) larvae but they’re easily removed), so they’re safe to pick.

However, because of its bright yellow color, it can be confused with a few inedible or poisonous mushrooms, e.g., Hygrophoropsis aurantiaca (the False Chanterelle) or Omphalotus illudens (the Eastern Jack-o'lantern Mushroom). Stay safe!

[girollle]

My first speedpaint !!! Yeay !