Yellow chanterelle

Craterellus lutescens

mushroom

A small chanterelle growing in troops in pine woods, with a smooth underside; a renowned edible, fresh or dried. Its brown cap, 1 to 5 cm across, and orange-yellow stem set it apart from the chanterelle, yellow all over and fleshy; almost smooth underneath, it lacks the ridges of yellowfoot.

Origin

Pine forests of Europe, especially on chalky soil and near the coast

Season (United States)

August to January

Preparation

Preferably cooked. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

It is said to be even tastier than its sister, the winter chanterelle.