Funghi

Chanterelle

Chanterelle (Cantharellus and allies) is a wild golden mushroom with false gills, fruity apricot aroma, and peppery-sweet flavour. Prized across Europe and North America, it is usually foraged rather than farmed at scale. Golden chanterelles dominate markets; related white, red, and smooth chanterelles appear regionally. Best cooked gently to preserve perfume—butter, cream, eggs, and light meats are classic partners.

Also known as: Girolle / Chanterelle, Pfifferling, Kantarell, Kurka

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cap

False Gills

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles. Showing 10 of 15.

View all

Cantharellus formosus

Cantharellus cinnabarinus

Cantharellus californicus

White Chanterelle

Red Chanterelle

Pacific Golden Chanterelle

Cantharellus lateritius

Craterellus tubaeformis

Girolle

Golden Chanterelle

View all 15 breeds & varieties

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

ApricotAromaticDelicateEarthyFruityGoldenPepperySweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 29.6

Amount per 100 g

Total Fat 0.39 g
Saturated Fat 0.11 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 10.4 mg
Salt 0.05 g
Total Carbohydrate 4.24 g
Dietary Fibre 1.89 g
Total Sugars 1.55 g
Complex / starch 0.5 g
Protein 2.77 g
Water 92.5 g

Detailed nutrients

Energy 29.6 kcal
Water 92.5 g
Carbohydrates 4.24 g
- Sugars 1.55 g
  - Monosaccharides 1.08 g
  - Disaccharides 0.47 g
- Starch 0.5 g
  - Amylose 0.13 g
  - Amylopectin 0.38 g
  - Digestible Starch 0.43 g
  - Resistant Starch 0.05 g
- Fibre 1.89 g
  - Soluble Fibre 0.66 g
  - Insoluble Fibre 1.23 g
Protein 2.77 g
- Fungal Protein 2.63 g
Fat 0.39 g
- Saturated Fat 0.11 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
  - Omega-6 0.1 g
Vitamins 56.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.38 mg
- Vitamin B3 — Niacin 3.71 mg
- Vitamin B5 — Pantothenic Acid 1.38 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 7.2 µg
- Vitamin B9 — Folate 17.8 µg
- Vitamin C 2 mg
- Vitamin D 2.6 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
Minerals 287 mg
- Major Minerals 280 mg
  - Calcium 45 mg
  - Sodium 10.4 mg
  - Potassium 225 mg
- Trace Minerals 6.4 mg
  - Iron 1 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.38 · vitamin-b3-niacin: 3.71 · vitamin-b5-pantothenic-acid: 1.38 · vitamin-b6: 0.09 · vitamin-b7-biotin: 7.2 · vitamin-b9-folate: 17.8 · vitamin-d: 2.6 · vitamin-e: 0.09 · vitamin-k: 0.9 ·

Minerals

Sodium: 10.41 · Potassium: 225 · Calcium: 45 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Chanterelle.

Pairs well with

Classic and complementary matches

ButterScandinavian and French
Cream
EggScrambles
Parsley
Potato
Thyme

Usually avoid with

Often clash in flavour or tradition

History

500 BCE

European and Asian forest cultures foraged chanterelles as seasonal wild food.

1600FR

French cookery elevated girolles in aristocratic and later bourgeois cuisine.

1800

Naturalists distinguished true chanterelles from lookalikes, refining foraging knowledge.

1950

Commercial wild harvest and export linked Nordic, Baltic, and North American forests to global markets.