Chanterelles are a prized ingredient and a forager’s favourite. Succulent and delicate in flavour, chanterelle is used by chefs the world over. Yellow or orange in colour, smelling of apricots, chanterelles are a Spook favourite too. Chanterelle is the common name for several species of wild, edible fungi in the Cantharellaceae family. They appear between summer and late autumn in woodlands and have a fruity aroma when first picked.
Chanterelle is eaten widely and can be very expensive. It is considered a gourmet fungus by many chefs because of its delicate flavour and succulent texture. It also has medicinal qualities, particularly antibacterial and antiviral properties and contains eight essential amino acids.