Fresh Chanterelles: How to Pick, Clean, Store and Cook Them

Few things say "fall is here" like a box of golden chanterelles: a faint apricot smell, a gentle peppery bite, and a way of turning a pan of butter into something special. Here is how to pick good ones, clean them without making them soggy, keep them fresh, and cook them, with two easy recipes.

When Are Fresh Chanterelles in Season?

Chanterelles are wild, so the season follows the weather, not the calendar. In much of the US the main run is late summer through fall, often peaking in September and October after good rains. For the regional picture, see our guide to when chanterelles are in season.

While the season is on, you will find them on our in-season page.

How to Pick Good Chanterelles

At the market or opening a box at your door, look for:

• Color: golden to apricot-orange for classic chanterelles, ivory to cream for white chanterelles. The color should be even and bright, not grey or dark.
• Feel: firm and springy, a bit like a fresh green bean. Avoid mushrooms that feel slimy, wet or limp.
• Smell: clean, fruity and earthy. A sour or fishy smell means they are past their best.
• Underside: real chanterelles have soft, blunt ridges that run down the stem, not sharp, separate gills.

A little forest debris is normal. Buy wild mushrooms only from a source you trust, and never eat one you cannot identify with confidence.

How to Clean Chanterelles (Without Making Them Soggy)

Chanterelles soak up water like a sponge, and waterlogged mushrooms steam instead of browning. Go easy on the water:

1. Brush first. Use a soft mushroom brush, a clean pastry brush or a dry paper towel to sweep off soil, needles and leaves.
2. Trim. Cut off the very end of the stem, plus any bruised or dark spots.
3. Rinse only if needed. Give very dirty ones a quick rinse under cold water and pat dry right away. Never soak them.
4. Tear, do not chop. Tear larger mushrooms lengthwise along their natural lines; they cook more evenly and look beautiful.

Clean them right before you cook, not the day you bring them home.

How to Store Fresh Chanterelles

Fresh chanterelles are best within a few days. To keep them in good shape:

• Move them out of plastic into a paper bag, or a bowl lined and loosely covered with paper towels.
• Keep them in the main part of the fridge, not the humid crisper drawer.
• Do not wash them before storing.

Got more than you can use? Cook them first, then freeze. Our guide on how to freeze chanterelles walks you through it.

How to Cook Chanterelles: The Dry Sauté Trick

The one technique worth learning is the dry sauté: it drives off moisture and gives tender, golden mushrooms instead of rubbery ones.

1. Heat a wide skillet over medium-high heat. No fat yet.
2. Add the chanterelles in a single layer, in batches if needed.
3. Stir now and then until the water they release has cooked off, 4 to 6 minutes.
4. Add a knob of butter and a pinch of salt.
5. Cook 3 to 5 minutes more, until golden. Add garlic, shallot or herbs in the last minute.

Always cook wild mushrooms thoroughly. Chanterelles love butter, cream, eggs, thyme, chives, shallots and white wine.

Recipe 1: Buttery Chanterelles on Toast

Serves 2.

Ingredients:

• 8 oz fresh chanterelles, cleaned and torn
• 2 tbsp butter
• 1 small shallot, finely chopped
• 1 small garlic clove, minced
• 1 tsp fresh thyme leaves
• 2 thick slices of country bread or sourdough
• Salt, black pepper, a squeeze of lemon, chopped parsley

Method:

1. Dry sauté the chanterelles in a hot skillet until their liquid has cooked off.
2. Add the butter and shallot. Cook 3 minutes, until the mushrooms start to turn golden.
3. Add the garlic and thyme and cook 1 minute more. Season with salt, pepper and a squeeze of lemon.
4. Toast the bread. Pile the chanterelles and their buttery juices on the toast. Top with parsley.

Make it richer with ricotta underneath or a fried egg on top. Love eggs and chanterelles? Try our chanterelle omelet.

Recipe 2: Creamy Chanterelle Pasta

Serves 4.

Ingredients:

• 12 oz tagliatelle, fettuccine or pappardelle
• 1 lb fresh chanterelles, cleaned and torn
• 3 tbsp butter
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1/3 cup dry white wine (or extra pasta water)
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan, plus more to serve
• Salt, black pepper, chopped chives or parsley

Method:

1. Put a big pot of salted water on to boil.
2. In a large skillet, dry sauté the chanterelles until their liquid is gone. Add the butter and shallots and cook until golden, about 5 minutes. Add the garlic for the last minute.
3. Pour in the wine and let it bubble until almost gone. Add the cream and simmer gently for 2 to 3 minutes. Season.
4. Cook the pasta al dente, saving a cup of pasta water.
5. Toss the pasta into the sauce with the Parmesan and a splash of pasta water until glossy. Serve with more Parmesan and chives.

Tip: white chanterelles work beautifully here too and make a pale, elegant sauce.

No Fresh Chanterelles? Use Frozen or Dried

When the fresh season ends, frozen chanterelles go straight from the freezer into a hot pan (let the moisture cook off first, like the dry sauté). Dried chanterelles are a pantry favorite for sauces, rice dishes and stuffing once rehydrated.

Shop Fresh Chanterelles

Ready to cook? Order fresh golden chanterelles cold-packed and shipped overnight, or browse all our fresh mushrooms while the season lasts.