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United States · Ohio · Huron| Common Animals Fish Mushrooms Flora |
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Cantharellus albidus |
August: Fruiting of the Alpine Chanterelle is in full swing.
Edible, widely used in cooking. Rare chanterelle species, valued for taste and texture. Used in traditional dishes in alpine regions.
Cap white or creamy, 3–7 cm wide, with wavy edge. Stem thin, firm, same color as cap.
Grows in coniferous and mixed forests, especially in mountainous areas Prefers acidic soils with moss, often under fir and spruce trees
Best searched from July to September after rains. Handle carefully to avoid damaging soil and mycelium.
Clean from forest debris with a damp brush or soft cloth. Suitable for drying, frying, and stewing. Used fried or stewed.
Cap: White or creamy, fleshy, with wavy edge
Stem: Thin, whitish, firm
Stem: Thin, whitish, firm
Fried Alpine Chanterelles (Frying)
Delicate taste and aroma
Delicate taste and aroma
1. Clean mushrooms and cut into large pieces.
2. Fry in butter until golden brown.
3. Add salt, pepper, and herbs to taste.
2. Fry in butter until golden brown.
3. Add salt, pepper, and herbs to taste.
Stewed Alpine Chanterelles (Stewing)
Retains juiciness and aroma
Retains juiciness and aroma
1. Slice mushrooms and fry with onion.
2. Add some broth and stew covered for 15 minutes.
3. Serve hot with side dish.
2. Add some broth and stew covered for 15 minutes.
3. Serve hot with side dish.