Wild Winter Chanterelles

There are quite a few mushrooms that fall into the Chanterelle category. Chanterelles are known for their delicious flavor. Northern California is home to several different types of wild Chanterelles. In this post, we’re going to focus on one in particular: Craterellus Tubaeformis, also known as the Winter Chanterelle.

This mushroom is commonly referred to as Yellowfoot or Funnel Chanterelle. It’s a trumpet-shaped mushroom that is mostly yellow and brown. The gills have wide spaces between them and are a much lighter color than the cap.

Since Winter Chanterelles have hollow stems, they are quite easy to dry and preserve. You can use a dehydrator or place them on a wire rack until they are fully dried. In fact, you can even dehydrate these mushrooms naturally simply by leaving them out after picking them. The mushrooms can then be rehydrated in the future for cooking. Not many mushrooms are this easy to preserve, which makes the Winter Chanterelle a super convenient mushroom to keep for later meals.

They are called Winter Chanterelles because they often pop up more frequently later on in the season. Since Winter Chanterelles have symbiotic relationships with trees, they are difficult for people to cultivate. Those who don’t forage for wild mushrooms often miss out on tasting several types of delicious and unique fungi, such as the Winter Chanterelle.

The Winter Chanterelle is quite a good mushroom for new mushroom foragers to start with. That’s because they are easy to identify and do not have any similar-looking mushrooms that are toxic. While Craterellus Lutescens are similar in ever way but color, these mushrooms only grow in wetlands and are also edible.

Knowing where to look for Winter Chanterelles can save you a lot of time. These mushrooms like to grow on moss and rotten wood and are often found by conifers. Keep an eye out for their distinct yellow stems. As mentioned earlier, you are better off looking for these mushrooms later on in the mushroom season.

Although searching for wild mushrooms is fun on its own, the real reward is enjoying the delicious meal that features your own freshly picked mushrooms. Winter Chanterelles are famous for their strong flavor. When consumed raw, this mushroom tastes smokey and peppery. Winter Chanterelles are usually enjoyed fried or in soups.

There are plenty of ways to mess around with the distinct flavor and delicate texture of Winter Chanterelles. If you want a quick and delicious snack, throw some butter and oil in a pan and fry them up. They can be eaten on their own or paired up with noodles.

Unfortunately, these little mushrooms can be a bit tedious to clean. Their hollow stems often become homes to all sorts of things, including pine needles. Make sure to check them for any dirt or debris. Then, rinse them off before you start cooking them.

Want to find your own? We have mushroom foraging classes all season in Marin, Sonoma, and the Santa Cruz Mountains.