Chanterelle mushrooms are popping up everywhere

The Atlanta Journal-ConstitutionAugust 27, 2013 


Do you think you have chanterelles growing in your yard? Don’t eat them until you know how to recognize them. A good place to start is the website maintained by the Mushroom Club of Georgia at


  • How to identify a chanterelle

    Do you think you have chanterelles growing in your yard? Don’t eat them until you know how to recognize them. A good place to start is the website maintained by the Mushroom Club of Georgia at

    Other good places to expand your mushroom knowledge include:

    Asheville Mushroom Club,

    North American Mycological Societies,

— Something small, orange and cheerful-looking caught my eye as my daughter and I were cutting through the shady, mossy part of our front yard. I bent down and plucked a mushroom that sprouted up during one of the torrential rainstorms that have been a key feature of this summer.

“I think it’s a chanterelle,” I said. I’ve been hearing stories of people all over Atlanta finding these mushrooms. Chef Chris Hall of Local Three restaurant in Buckhead had recently mentioned to me that he had harvested 25 pounds just outside the restaurant’s doors.

“We should eat it,” crowed my kid, excited about the prospect of front-yard foraging.

I did what any city boy who grew up in a family of doctors with a protective Jewish mother would do. I freaked. I threw the mushroom to the ground and lectured her about never, ever (ever, ever) harvesting a wild mushroom unless in the company of a certified plant biologist and a liver surgeon.

I did, however, post a mention of my find on Facebook. On this fertile field of cat fanciers and backyard barbecue enthusiasts, the amateur mycologists began popping up. “Post pictures!” they told me. Cap, side, stem.

I found my discarded mushroom, and as soon as I kneeled to the ground, I noticed another dozen nearby. That happy orange color. Those fluted edges.

I went on a few foraging blogs and sites and discovered pictures and descriptions of chanterelles (Cantharellus cibarius) and lookalike false chanterelles (Hygrophoropsis aurantiaca). The former are delicious; the latter may give you a stomachache but won’t put you in liver failure. The real chanterelle has “false gills” or soft ridges on the underside, while the false chanterelle has “true gills” like you would see on the underside of a portobello mushroom.

But there was a third, scary-sounding mushroom mentioned in the literature. The jack-o’-lantern (Omphalotus olearius) looks similar, though it has true gills. This mushroom grows on decaying tree stumps rather than out of the ground, and it can glow in the dark because of an enzyme called “luciferase.” Please don’t let me feed my family luciferase, I silently prayed.

All but one of my Facebook friends thought I had a true chanterelle, based on the pictures I posted. One thought it looked like a false chanterelle but not a jack-o’-lantern. I looked at the mushrooms again, and they clearly had false gills, if not the distinctive apricot odor that some suggested I would smell. I cleaned them, put them in a bag in the refrigerator and left stern instructions not to touch them.

Since these mushrooms seemed to be popping up everywhere around Atlanta, so did discussion. A colleague mentioned in an offhand way the next day that the woods behind our office appeared to be full of orange mushrooms, though he wasn’t 100 percent sure they were chanterelles. Did I know what chanterelles looked like? I took off for the woods like a rabbit.

It didn’t take long to find them on a sun-dappled hillside, under a bough of trees misting water. Unlike the half-sun-baked mushrooms in my yard, these were soft and beautiful. I picked one, held it to my nose and inhaled the smell of apricot. These were the same as the mushrooms in my yard, just bigger and better. So I filled a grocery bag and scampered out of the woods.

That night, I made fresh pasta with farm eggs, which we rolled out, cut and draped over every rolling pin in the house to dry.

Following the advice of chef Todd Mussman of Muss & Turners (an eager mushroom and ramp forager), I seasoned the mushrooms and roasted them in a hot oven until they gave up their volume and color, then used them in the pasta sauce. The flavor had deepened, and the slips of mushroom had taken on a meaty texture.

It was the perfect rainy-night summer dinner, and so far, no one has gotten a stomachache.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service