Elizabeth Schneider

Chanterelle Mushrooms

Primarily Cantharellus species

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Appears in

Vegetables from Amaranth to Zucchini

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Including chanterelle (golden), white, African red-capped, yellow-footed, trumpet (funnel), black trumpet, horn of plenty

With the internationalization of the mushroom market in recent years, quite a few favored fungi are available during a good part of the year. Chanterelles are at the top of the list of favorites, it seems. “There are no longer just seasons, but seasons for parts of the United States, Europe, Africa, and Asia,” says Rosario Safina, president of Urbani USA in Long Island City, New York, a major mushroom importer who was receiving African chanterelles when we spoke in midwinter.

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In this section

Roasted Chanterelles and Winter Squash

Chanterelles Braised with Corn, Summer Squash, and Carrot

Crisp-Roasted Chicken Stuffed with Chanterelles

Brandied Yellowfoot Chanterelles

Hazelnut-Sautéed Yellowfoot (or Trumpet) Chanterelles

Soup of Black Trumpets (or Horn of Plenty) and Wild Rice

Sautéed Black Trumpet (or Horn of Plenty) Shreds

Part of

Vegetables from Amaranth to Zucchini

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