Foraging for wild ingredients is fun and adds a new sense of satisfaction to the delicious meal that is eventually composed of them. In the autumn, delicious wild mushrooms are abundant. One of the best edible mushrooms out there is the chanterelle. 

Unlike some edible mushrooms, the chanterelle can be a bit tricky to identify. Unfortunately, they are a few non-edible mushrooms that are commonly mistaken for chanterelles. These include the jack o’lanterns and the false chanterelle. 

Although neither of these mushrooms are fatal, neither are good for eating. The jack o’lanterns have a toxin that can cause painful cramps and diarrhea and false chanterelles are extremely bitter. Luckily, there are surefire ways to distinguish chanterelles from these similar-looking mushrooms.  

Chanterelles have what are known as false gills (see photo above). These make the underside of their caps appear melted. Jack o’lanterns, on the other hand, have true gills. Jack o’lanterns also grow in large groups and usually have attached stems. Meanwhile, the chanterelle mushrooms grow on their own or in small bunches with separate stems. 

Now, it’s time to go over the differences between chanterelles and false chanterelles. Once again, the main way to distinguish between these two is that chanterelles have false gills and false chanterelles have true gills. There is also a difference in color; false chanterelles are a bit deeper orange and have no yellow. 

Chanterelle mushrooms like to grow near washes, trails, and places where the earth has been disturbed. They are mycorrhizal which means that they form mutual beneficial relationships with different organisms. It’s best to look for them on the grounds of hardwood forests.

These mushrooms are great for eating. They are chewy and have a delightful consistency. The earthy flavor has tons of mild pepper. A great way to enjoy these mushrooms is on toast. Check out this recipe for

Chanterelles on Toast:

• 2 tablespoons extra virgin olive oil

• 1 pound fresh chanterelles

• 2 tablespoons sherry vinegar

• 1 tablespoon freshly squeezed lemon juice

• 1 cup vegetable stock

• ½ teaspoon finely chopped fresh rosemary

• 1 teaspoon finely chopped fresh thyme

• 1 tablespoon chopped flat leaf parsley

• 1 tablespoon cold butter

• ¼ teaspoon kosher salt

• Freshly ground pepper, to taste

• 4 slices toasted sourdough, for serving

• 4 tablespoons shaved vegetarian Parmesan

Cooking Steps:

Heat a large fry pan on medium-high heat. Add olive oil. Once hot, add the chanterelles and cook for about 4 minutes without stirring them around. 

Next, put in the sherry vinegar and the lemon juice until it is fully cooked in. Add the stock until it is reduced by half. Now, it’s time to add the butter, parsley, rosemary, and thyme. Stir the ingredients in. Add salt and pepper. 

Lastly, it’s time to spoon the chanterelles onto the toasted bread. Top it off with shaved parmesan and enjoy!

Want to find your own? We have mushroom foraging classes all season in Marin, Sonoma, and the Santa Cruz Mountains.