The Chanterelle (Cantharellus cibarius) is a fungus in the family of Cantharellaceae within the genus Cantharellus. It is common in northern parts of Europe, North America (including Mexico), Asia (including the Himalayas) and Africa (including Zambia). It tends to grow in coniferous and mixed forests. It can form a mycorrhiza with many species of trees, most frequently spruce, pine, oak and beech. It grows in damp moss or among grass or fallen leaves. The shape, colour, aroma and flavour make it easy to distinguish from other mushrooms. The closest relatives of the chanterelle in our forests are the yellow foot and trumpet chanterelle. Chanterelles can be found from the end of June until the first frosts of autumn. The mushrooms often grow in groups and may form circles. Thunderstorms have a particularly good effect on the emergence and growth of the mushroom.

What do chanterelles contain?
Chanterelles contain water (91-93% of their weight), proteins (2.5%; digested to the extent of 70-80% by people), carbohydrates – glycogen and trehalose (a couple of percent), fats (0.4%), fibre, beta carotene and vitamins D and B (mainly B1 and B3). 100g of chanterelles contain 30 kcal of energy.

What are the benefits of chanterelles?
Chanterelles contain a lot of important vitamins. They are rich in vitamin D and B vitamins (mainly B1 and B3).