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United States · Vermont · Chittenden| Common Animals Fish Mushrooms Flora |
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Cantharellus subalbidus |
August: Fruiting of the Bumpy Chanterelle is in full swing.
Edible, widely used in cooking. Rare species, commonly found in western regions of North America. Flavor and aroma are valued by gourmets.
Cap white or creamy, with wrinkled, bumpy surface, 3–8 cm wide. Stem thin, light, firm, up to 7 cm tall.
Grows in coniferous and mixed forests, often in mountainous areas and foothills Prefers moist, well-drained soils with coniferous litter
Best harvested after rains in late summer and early autumn. Carefully pick to avoid damaging the mycelium.
Clean with a soft brush or damp cloth from forest debris. Suitable for drying, frying, and stewing, but darkens quickly during prolonged processing. Used fried or stewed.
Cap: White or creamy, with a wrinkled surface, fleshy
Stem: Thin, firm, light-colored
Stem: Thin, firm, light-colored
Fried Wrinkled Chanterelles (Frying)
Delicate flavor with a slight bitterness
Delicate flavor with a slight bitterness
1. Clean and cut mushrooms into large pieces.
2. Fry in butter until golden brown.
3. Season with salt, pepper, and herbs.
2. Fry in butter until golden brown.
3. Season with salt, pepper, and herbs.
Stewed Wrinkled 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.