The name Chantarelle refers both to the mushroom known as the Golden Chantarelle (Cantharellus cibarius) and to other closely related species. They are among the most popular of the wild edible mushrooms and vary in colour. These are a fruity mushroom that has a scent of apricot when fresh. They have a rich, buttery flavour with a meat like texture.


There are many ways to cook chantarelles. Most of the flavourful compounds in chantarelles are fat soluble, making them good mushrooms to saute in butter, oil or cream. They also contain small amounts of water and alcohol soluble flavourings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chantarelles include them in sautes, cream sauces and soups. They are not typically eaten raw as their rich and complex flavour is best released when cooked.


Chantarelles are relatively high in Vitamin C, Potassium and are among the richest sources of Vitamin D.