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Germany · Thüringen · Gotha| Common Animals Fish Mushrooms Flora |
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Cantharellus friesii |
July: The velvet chanterelle reaches its peak fruiting and is found in large quantities.
Edible, but less common. Rare and valuable mushroom, prized for taste and aroma. Used in gourmet cuisine and home preservation.
Grows in small groups in forests with acidic soil. Has a velvety surface and bright color.
Search in mixed and coniferous forests, mostly on acidic soils Harvest carefully to avoid damaging the mycelium Best collected after rain when moist
Characteristic velvety yellow-orange color. Has a delicate pleasant aroma.
Clean from leaves and soil. Do not wash before drying to preserve aroma. Used similarly to common chanterelle.
Cap and stem: Drying, frying, boiling, pickling
Fried velvet chanterelle with onions (Frying)
Fry in butter until golden brown
Fry in butter until golden brown
1. Clean and slice mushrooms.
2. Fry onions until soft, add mushrooms and cook for 10 minutes.
2. Fry onions until soft, add mushrooms and cook for 10 minutes.
Velvet chanterelle soup (Boiling)
Rich mushroom soup with potatoes and cream
Rich mushroom soup with potatoes and cream
1. Fry mushrooms and onions, add water and potatoes.
2. Cook until tender, add cream at the end.
2. Cook until tender, add cream at the end.
Pickled velvet chanterelles (Pickling)
Great for winter snacks
Great for winter snacks
1. Boil mushrooms for 15 minutes.
2. Marinate with vinegar, spices, and garlic.
2. Marinate with vinegar, spices, and garlic.