The season for the Winter Chanterelles, also known as Chanterelles Grises, generally starts in August and finishes toward the beginning of March (depending the weather conditions!)

Winter Chanterelles are one of the finest wild mushrooms. They have a delicate texture and are outstanding in pasta sauce, soup or on toast as per below recipe!!

In the UK you will be able to forage the Winter Chanterelles under conifers (spruce, pines and firs) but also under broadleaf such as birch, beech and oak.

In Scotland, when it starts to get cold, the Winter Chanterelles can, in some places, appear in huge colonies and literally carpet the forest floor – truly a sight to behold!!

Recipe Idea – Winter Chanterelles on Toast

This is an easy and super tasty recipe that when you will try it once it will make your mouth water just thinking of it!!

1- Start by cooking the Winter Chanterelles in a shallow pan with a little water (No oil or butter at this stage – Yes…you read it right!).

2- The Winter Chanterelles will release their own water too. When all the water is evaporated add your olive oil or butter, seasonings and your herbs (we prefer garlic and thyme)

3- In the meantime, fry some slices of toast in butter (so fat, sooooo goooood!! A guilty pleasure!).

4- Serve your Winter Chanterelles on the toast with a little parsley for visual impact and voila!!

Bon Appetit!!

Origin

Scotland and other European Countries – From more than one country