Chanterelle

Cantharellus cibarius

Must cookJun–OctFungi

Deciduous and mixed woodland, often near oak and beech

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All Identification Points

Egg-yolk to golden yellow throughout including stem

Wavy irregular cap margin, convex then funnel-shaped

False gills: forking ridges running down stem, not true blade gills

Faint fruity apricot scent

Firm white flesh does not change colour when cut

Grows singly or scattered, never in dense clusters

Harvest Notes

Cut at base with a knife. Brush clean in the field. Do not wash until cooking.

Uses

Pan-fried in butter, risotto, pasta, omelette, preserved in oil.

Equipment Needed

Knife, paper bag (not plastic), soft brush.

Storage

Use within 3 days. Refrigerate loosely wrapped. Dries well.

Lookalikes

False Chanterelle (Hygrophoropsis aurantiaca) — more orange, true crowded gills, grows near conifers or on wood. Jack-o-lantern — true gills, dense clusters on wood or buried roots, may glow faintly in dark.

Spore Print

Pale yellow

Relative Nutrition

Protein

Vitamin C

Iron

Where to Find It

Leigh Woods mixed woodland is Bristol’s best chanterelle habitat — search near old oaks in July.

Leigh WoodsGoblin CombeWarmley Forest Park

Personal foraging permitted under the Theft Act 1968. Never uproot plants without landowner permission. Always use multiple identification methods before consuming any wild food.

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