The fantastic rain PEI has had over the past week has encouraged our wild fungi to start fruiting, and Chanterelles (Cantharellus spp.) are among the species now starting to appear. These mild-tasting, choice edible mushrooms are easy to find, identify, and use.
Chanterelles have smooth, golden-yellow caps that start out button-like (Photo 1) and expand, arching upwards to create a more funnel-like shape as the mushroom ages. Under the cap are distinctive folds that are the same colour as or slightly paler than top of the mushroom (Photo 2). I find the most useful feature for identification is inside: break open a Chanterelle and you’ll find the stem is solid and white, with a texture very much like string cheese (Photo 3). Field guides usually describe Chanterelles as smelling fruity or apricot-like, but I’ve never found them to smell anything other than earthy.
There are a few so-called look-alikes, but they’re really not that similar once you know what to look for. None are white inside, so that’s helpful. False Chantrelle (Hygrophorus aurantiaca) has narrow gills (rather than folds) that are brightly coloured and divide again and again as they approach the edge of the cap. Jack O’Lanterns (Omphalotus illudens) grow in overlapping clumps and are bright orange both inside and out.
Chanterelles are common across the Island. I usually find them under old field White Spruce, growing in moss or among fallen conifer needles where there is very little vegetation. Many of our public trails – including the Confederation Trail – go through Spruce woods; if you don’t have a go-to Chanterelle spot, just keep your eyes open for them while hiking.
Wild mushrooms should always be cooked well before eating, but it’s worth taking a small nibble of a raw Chanterelle to experience the surprisingly spicy taste. That heat is very much tempered once the mushroom is cooked, and you’re left with a pleasantly mild, earthy, slightly fruity flavour. Those delicate notes can be easily overpowered, and I prefer to enjoy Chanterelles simply pan-fried in butter, mixed with scrambled eggs, or added to cream-based pasta sauces.
Last year, PEI saw Chanterelles in abundance from June through November and I could easily collect my fill every time I went out (Photo 4). If we have another banner year and you want to preserve some for the off-season, don’t go with drying: rehydrated Chanterelles aren’t great. A better option is to sauté until they’ve released their moisture, then freeze in single-serving-size packs. To use, just toss the frozen mushrooms into a pan and reheat.
For many people – me included – Chanterelles were the first wild mushrooms we ever tried. I’ve since gotten spoiled by the likes of King Boletes, Honeys, Hedgehogs, and Oysters but still like a feed or two of Chanterelles each year. They’re a great gateway to the edible fungi of PEI untamed!