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Denmark · Sjælland · Guldborgsund| Common Animals Fish Mushrooms Flora |
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Cantharellus melanoxeros |
July: The peak of fruiting of the olive chanterelle, mushrooms can be found in forests.
Considered edible but rare, caution advised. Collected in European and northern forests. Used in home preserves and traditional cuisine.
Grows in groups on moist soils under coniferous and deciduous trees. Has dark olive color and wavy cap shape.
Search in mixed and coniferous forests, often among moss Collect from late summer to early autumn Look for moist and shaded areas
Has distinctive olive-brown color. Cap has wavy shape, stem is firm and sturdy.
Clean from debris and small forest particles. Do not wash before drying to preserve aroma. Rarely used, tastes similar to common chanterelle.
Cap and stem: Drying, frying, pickling
Fried olive chanterelle with garlic (Frying)
Fry with garlic and herbs
Fry with garlic and herbs
1. Clean and slice mushrooms.
2. Fry with garlic until golden brown.
2. Fry with garlic until golden brown.
Olive chanterelle cream soup (Boiling)
Creamy soup with delicate flavor
Creamy soup with delicate flavor
1. Boil mushrooms and vegetables.
2. Blend until creamy consistency.
2. Blend until creamy consistency.
Pickled olive chanterelles (Pickling)
Great winter appetizer
Great winter appetizer
1. Boil mushrooms for 10-15 minutes.
2. Marinate with vinegar, spices, and garlic.
2. Marinate with vinegar, spices, and garlic.