Chanterelles! All about the golden forest treasures

23 July 2025

Post originally written in: Deutsch

It's that time of year again - chanterelle season has begun! For me, this is definitely one of the best times of the year. Because firstly, the small, golden-yellow delicacies - also known as Eierschwammerl or Rehling - taste simply delicious. And secondly, there's nothing better than going "hunting" together at „Pfiffi-. Well, nobody calls it that - except us. We, that's my husband, my sons and I, and we are real freaks when it comes to picking mushrooms. It's our favorite family hobby together! And of course I'd like to share it with you: Where do chanterelles grow? What do you have to bear in mind when picking them? And last but not least, I'll tell you our favorite chanterelle recipe.

Where can you find chanterelles?

Tree resin is actually referred to as the "gold of the forest". My personal opinion: chanterelles deserve this title just as much! Anyone who has ever bought some in the supermarket knows that they are not cheap. This is certainly due to the fact that they cannot be cultivated . Unlike champignons or oyster mushrooms, chanterelles grow exclusively in the wild - in forests, far away from greenhouses and mushroom farms. They live in symbiosis with certain trees - especially spruces, beeches, oaks and pines. This means that they need their roots in order to exchange nutrients and thrive. They are therefore often found in sparse coniferous or mixed forests with mossy soil.

Our Tyrolean forests are predestined for chanterelles! They grow between July and October/November. You have a particularly good chance of finding them after a few rainy days in summer - ideally at temperatures between 15 and 25 degrees. Then you can literally smell the little delicacies, which like it moist. And as they stand out from the green mossy ground with their bright yellow color, they are not that hard to find.

Let's go chanterelle hunting!

My children aren't exactly the biggest hiking fans. Just going for a walk - they definitely don't see the point. I think what excites them so much about mushroom picking is that it's like a kind of scavenger hunt. They have a task, a goal - and the joy is huge when one of them discovers a nest of really nice mushrooms. My husband and I have even considered training our dog to sniff out chanterelles - after all, there are truffle dogs! So, if there is a dog trainer among the readers who is familiar with this, please get in touch with me! Joking aside - but one thing is for sure: we take chanterelle hunting pretty seriously.

Harvest correctly

Of course, there are a few things to consider - you can't just pick wildly. Let's start with the equipment: Good shoes and weatherproof clothing go without saying. The best way to transport the mushrooms home safely is with a basket or a jute or cloth bag. Under no circumstances should you use plastic bags - the laboriously collected mushrooms start to "sweat" in them and spoil quickly. The way you harvest them is also important: it is best to cut them off with a sharp knife just above the ground or carefully twist them out. It is important not to damage the mycelium in the soil - mushrooms should therefore never be torn out.

Enjoying mushrooms without risk

Mushrooms come in many varieties: from really tasty and well tolerated to edible, but not very tasty, to inedible - and of course the really poisonous ones that must be avoided at all costs. You will have noticed that I am only writing about chanterelles in this article. There is a simple reason for this: they are the only mushrooms that I can identify with certainty. Which is a shame, because the forest has so much more to offer. Those who know their way around benefit from a rich harvest and a variety of flavors. The most important basic rule is: only eat what you can clearly recognize and safely identify as non-toxic. If you are unsure, you should definitely seek advice - for example on the 1st floor of the market hall, at the Food Inspection - Markets - Mushroom Advice.

It doesn't matter whether you have collected just one variety or a dozen: you can bring anything, but the mushrooms must be complete - i.e. with cap and stem. It is not possible to give advice over the phone or send in photos. "Many mushrooms can only be clearly identified by their smell or by cutting them apart," says Mr. Nußbaumer. Another particularly valuable tip from Mr. Nussbaumer: "If you really want to learn something, it's best to bring just one to three different types of mushroom with you. Then you can look at what you have collected together with our trained staff, get an explanation - and are sure to recognize these species next time."

Pasta with chanterelles (serves 4)

Ingredients:

600 g chanterelles
4 spring onions
4 sprigs of thyme (plus extra for garnish if required)
400 g pasta (preferably tagliatelle, alternatively spiral pasta)
2 tbsp salt (for the pasta water)
4 tsp sunflower or rapeseed oil
150 g diced bacon
80 ml dry white wine
200 g whipping cream
Salt and freshly ground black pepper
Optional: 1-2 extra strips of bacon per person to garnish

Preparation

-Clean the chanterelles:
- Clean the mushrooms thoroughly, halving or quartering them depending on their size.
(Note: Chanterelles should not be washed with water - I know, because this makes them less tasty. But I can't bring myself to do that and rinse them thoroughly anyway. Taste or no taste - I feel better that way)
- Prepare the vegetables:
- Clean and wash the spring onions and slice them diagonally into fine rings.
- Wash the thyme, shake dry and pluck the leaves from the stalks. Set aside a few nice sprigs for decoration.
- Cook the pasta:
- Bring a large pan of salted water to the boil.
- Cook the pasta according to the instructions on the packet until al dente.
- Important: Make sure you save some of the pasta water! At least 80 ml - preferably more.
- Fry the bacon:
- Heat the oil in a large pan with high sides.
- If you want extra bacon strips as a garnish: fry them first until crispy and drain on kitchen paper.
- Then fry the bacon cubes in the same fat.
- Add the mushrooms and onions:
- Add the chanterelles and spring onions to the bacon in the pan.
- Fry everything over a medium heat for approx. 5 minutes, stirring occasionally.
- Prepare the sauce:
- Pour in the white wine and 80 ml pasta water, simmer for 2-3 minutes.
- Then pour in the whipping cream and bring to the boil for 1 minute.
- Add a little more pasta water if necessary.
- Season to taste with salt, pepper and thyme.
- Finish:
- Mix the pasta into the sauce.
- Serve on preheated plates Serve on warmed plates.
- Garnish with fresh thyme and crispy bacon if desired.
- And then: Enjoy!