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Botanical name: Cantharellus civarius



It is not uncommon for the chanterelle to already have disappeared in populated areas, but it still quite frequently found in deciduous and coniferous forests and on moors, growing preferentially under spruces. In Eastern Europe in particular it is more common than here.


In many years chanterelles can already be picked in June. Otherwise they are found from July until September, occasionally even into November. They are available in jars and tins the year round.

Appearance, taste, characteristics

The rather short, firm-fleshed stem of the chanterelle gives way to the cap. At the start of its growth, this is dome-shaped and the edge is rolled. Later the cap becomes deeper, taking on a funnel-like shape, and the edge becomes rippled, curling downward. The surface is smooth and matte, not shiny. The gills run from the edge of the cap far down the stem. The bright yellow to red-yellow of the chanterelle is particularly conspicuous.

The flesh is usually white or yellow-white and has a pleasant smell that resembles a peach, although the typical peppery aroma of the chanterelle is clearly recognizable. The pepper aroma was responsible for the German name: Pfifferling.

As the cultivation of chanterelles has not yet succeeded, they are sometimes quite expensive.


Chanterelles can contribute to a good supply of fibre, vitamin D, potassium and iron. The iron content in particular should be emphasized: 100 g of fresh chanterelles supply half of the recommended daily requirement of a man and just under half that of a woman.

100 g contain:

Chanterelles, fresh
Energy (kcal)
Water (g)
Protein (g)
Fat (g)
< 1
Carbohydrates (g)
< 1
Fibre (g)
Vitamin B1 (μg)
Vitamin B2 (μg)
Niacin (NE) (mg)
Pantothenic acid (mg)
Biotin (μg)
Vitamin D (μg)
Potassium (mg)
Phosphorous (mg)
Iron (mg)

Quality criteria, optimal storage conditions

Chanterelles are very popular not only because of their taste, but also because they are only rarely wormy. Also characteristic is their storability compared with other mushrooms. After being picked they can be stored in a paper bag in the refrigerator for up to a week without hesitation.

In contrast to boletus, for example, they are not suitable for drying, as they then become hard. In order to make them nevertheless storable, they can be blanched and then frozen. They can then be kept for up to a year.

Form of consumption, use, processing, practical tips for preparation

Before they are eaten, chanterelles must be cleaned well; this is best done with a paper towel. Fir needles, soil and sand are easily caught in the gills, as well as in the deep part of the cap. Cleaning produces very little waste because chanterelles are seldom infested with worms or snails; the lower part of the stem must not necessarily be cut off.

The peppery aroma of the chanterelle is lost somewhat when they are fried, but these mushrooms are excellent with game dishes and give sauces a spicy taste. They can also be served with other roasted meats and they go well with white-bread dumplings, pasta, gnocchi, scrambled eggs and omelette, or with risotto.

Seasoning tip

As with morels, the following herbs go quite well with chanterelles: parsley, chervil, tarragon, rosemary and thyme.


Attention: The chanterelle can be confused with the false chanterelle. Pay attention to the scent of the mushroom when picking, as false chanterelles have none. Moreover, the flesh of the cap is thinner and not white or yellow-white, but reddish. In contrast to chanterelles, they are not found under spruces but rather near pines.





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