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For food lovers, the walk transforms into a hunt for local flavours including wild strawberries, blackberries or delicious mushrooms (chanterelles, pine mushrooms).
Despite this, chanterelles are one of the most recognized and harvested groups of edible mushrooms.
When pickled in this way, chanterelles can last from six to twelve months.
Common names for this species include the blue chanterelle and the clustered blue chanterelle.
The mushroom is commonly known as the smooth chanterelle.
The chanterelle is usually served as a side dish together with steaks, or fried with onions and sauce served on an open sandwich.
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize.
Chanterelles are also well-suited for drying, and tend to maintain their aroma and consistency quite well.
Some consider it the culinary equivalent of the chanterelle.
Chanterelles are associated with either conifers or hardwood trees, depending on species.
They have true gills (unlike chanterelles) which are thinner, have distinct crowns, and generally do not reach up to the edge.
Molecular phylogenetic analyses are providing new information about relationships between chanterelle populations.
They are commonly ranked above morels and chanterelles and only the cep / porcini is more highly prized.
Appalachia also produces edible wild mushrooms, including chanterelles and morels.
Chanterelles tend to grow in clusters in mossy coniferous forests, but are also often found in mountainous birch forests and among grasses and low-growing herbs.
