Chanterelle

The chanterelle (Cantharellus cibarius) is among the most popularly eaten species of wild mushrooms. The records of chanterelles being eaten date back to the 16th century. Chanterelle is common in northern parts of Europe, North America, Asia and Africa. It tends to grow in coniferous and mixed forests and can form a mycorrhiza with many species of trees, most frequently spruce, pine, oak and beech. Chanterelles usually grow in damp moss or among grass or fallen leaves. The shape, colour, aroma and flavour of chanterelles make it easy to distinguish them from other mushrooms. The mushrooms often grow in groups and form circles. Thunderstorms have a particularly good effect on the emergence and growth of the chanterelles.

What are the benefits of chanterelles?
Chanterelles contain up to 93% water and a few percentages of protein (digested to the extent of 75% by people), carbohydrates glycogen and trehalose and dietary fibre. Chanterelles are relatively high in vitamin C, very high in potassium and are among the richest sources of vitamin D2.