Cantharellus cibarius	France: girolle		Austria: eierschwamm
	Germany: pfifferling		Holland: dooierzwam
	Italy: gallinaccio		Tanzania: kabengera
	China: jiu		India: dhingri
	Russia: lisitjka		Japan: shibatake
	Norway: ekte kantarelle		Czech Republic: kuratko
	Poland: pieperznik jadalny

The word chanterelle comes from the Greek word, "kantharos" meaning goblet or vase. Cibarius comes from the Latin word "cibus" meaning food.

The chanterelle is probably the most widespread edible mushroom in the world. It is harvested and eaten from China to Morocco, from Zimbabwe to Sweden, and from Nova Scotia to California. It is more than the most prolific of all edible fungi, it is perhaps the most delicious. The color varies from pale yellow to gold and orange. Describing mushroom flavors is always a challenge, but chanterelles are almost always likened to apricots. Dried chanterelles have always reminded me of buttered popcorn!

Chanterelles also have the longest growing season of any wild culinary mushroom. Unbelievable tonnage is harvested in Poland, Bulgaria and other areas of Eastern Europe and western Russia beginning in spring. By the time their harvest is waning in late summer, the crop of the Pacific Northwest from the Queen Charlotte Islands to the Oregon coast is well under way, supplying kitchens from Portland to Paris with these golden goblets of gustatory pleasure. With Mother Nature cooperating, our west coast season moves south with colder weather coming, until we are left with spring chanties from the south central coast of California, just in time for Europe to begin again!

Quality varies depending on the weather. Don’t expect the uniformity of farm bred and grown mushrooms. Wild means wild! Full of flavor and natural nutrition. We at Alpine Harvest will always ship the very best quality available in any given season.

Enjoy this wonderful mushroom in any recipe that calls for mushrooms. Chanterelles go particularly well with eggs, potatoes, pasta, and bacon. Avoid complex dishes where their delicate flavor might be lost. A simple saute with butter and garlic is just fine indeed! Always cook on medium until the juices are expelled and reduced.

Cleaning methods of mushrooms can be controversial. Some say brush only--never wash. I say, whatever it takes to get them clean. Wash if necessary. Any absorbed water will be cooked off anyway. The best means of preserving any mushrooms is to sauté with a little butter until juices are reduced, then freeze in a plastic container.

Chanterelles contain eight essential amino acids, vitamin A and D, and thiamin, riboflavin, and niacin. In traditional Chinese medicine, frequent consumption of chanterelles is said to relieve night blindness, inflamation of the eyes, and dry ski conditions. They are also considered a tonic for mucous membranes and may increase resistance to certain infections of the respiratory tract. ((Return to the Mushroom Home Page)