"Exploring the Delights of Argyll Chanterelle Mushrooms " by Maria Soep

24 October 2023

From late summer through to autumn, hidden in the floors of our beautiful local forests (but don’t ask me exactly where, because I’m not telling!), a culinary treasure awaits: the Scottish chanterelle mushroom. Unlike my better-half Roger, these are fun-guys (joking, of course!), golden-hued and known for their delicate flavour and distinct appearance. Chanterelles have captured the attention of chefs and food enthusiasts alike and in this blog, I’d like to tell you a bit more about Scottish chanterelle mushrooms, exploring their characteristics, foraging practices, and the delightful ways they are used to elevate culinary creations.

And at the end, I’ve shared with you one of my own recipes, should you be lucky enough to get your hands on a few of these beautiful mushrooms next year!

The Enigmatic Chanterelle Mushroom

The Scottish chanterelle mushroom, scientifically named Cantharellus cibarius, is a captivating species that thrives in our lush woodlands and fields. Recognised by its distinctive funnel shape, vibrant golden colour, and wavy, irregular edges, the chanterelle mushroom is a true gem of the forest floor. Its appearance is almost reminiscent of a delicate flower, adding an ethereal touch to the wild landscapes where it flourishes.

Foraging Practices and Sustainability

Foraging for chanterelle mushrooms in Scotland is a cherished tradition that connects enthusiasts with the natural world and promotes sustainability. The season typically spans from late summer to early autumn, when the damp, cool conditions provide the perfect environment for these fungi to thrive. It's important to note that responsible foraging practices are crucial to maintaining the delicate balance of our ecosystem. As such, foragers are encouraged to follow ethical guidelines, such as leaving no trace, using a basket and not plastic, taking only what is needed, and avoiding damage to the habitat.

Culinary Delights: How Chanterelles Transform Dishes

The culinary world has warmly embraced Scottish chanterelle mushrooms for their unique flavour profile and versatile applications. Their delicate, slightly fruity aroma, combined with a mild peppery taste, makes them a delightful addition to various dishes. Some of my favourites are:

• Simple Sautéed Chanterelles on Sourdough Toast

• Creamy Chanterelle Risotto

• Chanterelle and Thyme Pasta

• Chanterelle and Cheese Tart

• Chanterelle-infused Olive Oil

• Wild Mushroom Soup

Scottish chanterelle mushrooms are more than just a culinary ingredient; they are a testament to the natural beauty and diversity of Scotland's landscapes. So, the next time you venture into our lovely local countryside, keep an eye out for these enchanting mushrooms and perhaps have a go at my Creamy Chanterelles with Pasta!

Serves 4

Ingredients

300g of Chanterelles

30g of butter

2 cloves of garlic

1 onion

A splash of white wine

A splash of chicken or vegetable stock

300ml of single cream

A handful of chopped parsley

200g parmesan cheese

300g of pasta of choice

Method

1.Clean chanterelles with a small brush. If washing is necessary do so quickly as you don’t want soggy mushrooms.

2 Place butter into a frying pan and fry onion.  When golden, add the chanterelles along with the garlic and fry until they take on some colour too.

3. Add wine and stock and stir in the cream.

5.Cook pasta as per instructions on the pack and drain reserving a little of the water in case you need to loosen up the sauce before serving.

6. Toss the mushroom sauce into the pasta along with the chopped parsley

7. Serve hot with a generous scattering of parmesan.