Chanterelles, or in German Pfifferlinge, are golden yellow mushrooms that are widespread in Europe and found on the menu late July to end of September.
The Chanterelle has been a very popular edible mushroom since ancient times and is still in great demand today. The attractive appearance, fine taste and versatility are just a few of its advantages. It is undisputedly a seasonal harvest highlight in Germany, even if it is often rare and a little expensive.
The fine taste of this mushroom and the clear shape speaks for itself. For the light and uncomplicated summer kitchen, the delicious late Summer and Autumn mushrooms are almost irreplaceable
The yellowish-white spotted stem of the chanterelles is 3 to 8 centimeters (1″ to 3″) long and up to one centimeter thick. His hat is very variable in size, but mostly has a diameter of 4 to 8 centimeters (1 1/2″ to 3 1/4″). The funnel-shaped, irregularly wavy shape is rather flat in the middle. The edge of the hat, on the other hand, is rolled up. The mushroom glows in a golden yellow color. The chanterelle also has no real lamellas, but rather ridges on the underside of the hat that fork and run down the stem
Like most mushrooms, it also has a doppelganger, the false chanterelle, which looks very similar to it. However, the real chanterelle is much more yellowish than its more orange counterpart.
Buy dried Chanterelle Mushrooms here on Amazon
The chanterelle prefers to grow near deciduous trees such as beeches, oaks or pines. This mushroom loves mossy ground and prefers to be covered by a little layer of leaves or needles. The soil on which the chanterelle grows is mostly semi-dry and poor in nutrients. Chanterelles occur both in small groups and in larger quantities in one place.
The golden mushrooms ripen from late Summer to late Autumn. You can harvest the bright yellow chanterelles year after year at the same location, so that once you have found a growing area, you can enjoy mushroom pleasure for many years to come.
If you find them, you should think carefully about whether you want to tell others about your place of discovery.
Always check a mushroom guide before consumption or, best of all, go to a mushroom expert after collecting. The glowing and poisonous “olive tree mushroom” resembles the chanterelle, however, it is not so common in our climatic zone. Sometimes one encounters the “fake chanterelle”, which looks quite similar to the real chanterelle. It is not poisonous, but tastes bland and has white flesh.
You can recognize it by the orange color, the real lamellas on the underside of the hat and the symmetrical shape. So, stay away or destroy the fake ones. When picking Chanterelle mushrooms, it is better to remove the entire mushroom from the ground.
Before preparing for the meal, be sure to cut off the stump and areas, also carefully clean the mushrooms with a brush. It is best to prepare and consume chanterelles immediately after harvesting or when buying on the market. They can be stored in the refrigerator for up to two days.
The chanterelle can also be found in North America, Australia, North Asia and South America. Here in Europe the small mushroom can be found more widespread. In Germany the occurrence has already decreased. Unfortunately, the Chanterelle mushroom population has been declining since the 1970s, probably due to increasing air pollution. The endangerment through other factors increased of the golden yellow mushrooms, like forestry and water scarcity.
Today, most of Chanterelles you see on the market come from Eastern Europe, where it is still widespread. In Austria, the mushroom known as “Chanterelles” has even been placed under protection. The harvest quantity there may not exceed 2 kilograms (4 lb) per person per day. What very few people know: here in Germany the amount of wild mushrooms that can be picked is limited to one kilogram per person.
This is how I prepare my Creamy Mushroom Sauce:
This velvety mushroom sauce is a seasonal favorite, especially when Pfifferlinge (Chanterelles) are available. Their earthy aroma adds a special touch, though champignons or other mushrooms work just as well.
Start by sautéing chopped parsley, onions, and mushrooms in a bit of oil or butter for about 3 minutes. Pour in 1 cup of vegetable or chicken broth and stir in half a bouillon cube for depth of flavor. To thicken the sauce, whisk together 1 tablespoon of flour and 1 tablespoon of cornstarch with a splash of water, then add to the pan. Let the mixture simmer gently for 2 minutes.
Next, stir in 1 tablespoon of tomato paste and 1 cup of whole cream—or, for a tangier twist, use 2 tablespoons of sour cream. Season with a pinch of salt, freshly ground pepper, and a hint of nutmeg. Once the sauce is smooth and fragrant, remove it from the heat and finish with a dash of white wine and a squeeze of lemon juice to brighten the flavors.
Semmelknödel in Kastenform (Loaf Pan)
Ingredients
- 6-8 pieces stale bread (baguette)
- 2 eggs, separate yolk and egg white
- 1 large onion
- 1/4 l milk
- 1 bunch of parsley
- 2 sticks Celery
- Optional: Fried Bacon
- Salt, Pepper and Nutmeg to taste
- Olive oil
Instructions
- Use a stale baguette and cut in cubes, and if still fresh, distribute the cubes on a baking sheet and let them dry in a warm oven.
- Finely chop onion and about 2 sticks of celery.
- Roast in olive oil until light brown (You can add the cut up bacon if you like)
- Combine the bread cubes with the roasted onions, celery, fried bacon if you like, 2 egg yolks, the chopped parsley and milk in a large bow.
- Season with salt, pepper and nutmeg.
- The mass should not be too doughy. Mix everything well.
- Beat the separated egg whites until stiff and stir them under into the mass.
- Brush a loaf pan or mold with oil (I used parchment paper).
- Fill in the mixture and bake at 350F in a preheated oven for about 45 minutes.
- You may want to check if the dumplings with tooth pick to see if it’s ready.
Notes
When all is done, cut the dough on the edge of the mold with a knife, then drop the mold on a smooth surface and lift off. After a few minutes everything can be very nicely cut into slices. Place leftover slices in a pan with butter and fry for the next meal, or freeze for another day.
