agrobo108 Posted July 17, 2018 Report Share Posted July 17, 2018 I'm sure these are Chanterelles, but since I'm new to this and these are the first I've found I'll follow protocol and ask for an expert confirm the identification before I cook any. Found on the ground under hardwoods. Could anyone give me the green light? Any recommendations on your favorite recipe? Maybe just a sauce to put on some steaks? Thanks! Quote Link to comment Share on other sites More sharing options...
troutddicted Posted July 17, 2018 Report Share Posted July 17, 2018 Confirmed by me though I'd wait for one or two more people to chime in Quote Link to comment Share on other sites More sharing options...
Dave W Posted July 17, 2018 Report Share Posted July 17, 2018 These are mature fruit bodies of Cantharellus lateritius (Smooth Chanterelle). When young, this type has a smooth fertile surface (underside). As the mushroom matures, shallow vein-like wrinkles develop --like what is seen in these photos. An excellent edible mushroom when you get it before the insects get it. These look to be in very good condition. Quote Link to comment Share on other sites More sharing options...
Evan Posted July 17, 2018 Report Share Posted July 17, 2018 Smooth chanterelles. They taste Just as good as the golden chanterelle. Quote Link to comment Share on other sites More sharing options...
Matt McDermott Posted July 17, 2018 Report Share Posted July 17, 2018 I like to use chanterelle with shrimp and scallops. Quote Link to comment Share on other sites More sharing options...
agrobo108 Posted July 21, 2018 Author Report Share Posted July 21, 2018 Thanks for everyone’s help, I made the recipie ‘chanterelles in brandy cream sauce’ from Michael kuos’ book 100 edible mushrooms, which is a fantastic book that I would highly recommend if your main interest is edible mushrooms, like mine. I would agree with kuos’ description that they have a meaty texture and a fruity flavor (although I was surely getting some taste of the apricot flavored brandy I used in the recipie). Quote Link to comment Share on other sites More sharing options...
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