Skip to main content
https://demuths.co.uk/blog/scottish-chanterelles
+44 (0)1225 427938
6 Terrace Walk, Bath, BA1 6LN

Chanterelles from the West Coast of Scotland

I’ve been spoilt on the west coast of Scotland with a foray into the oak forests with Susie on the hunt for chanterelles. Here they've had no appreciable rain for three months. It’s tinder dry and even the midges were less than usual, so we were not overly optimistic as we cycled to Susie’s favoured spot for wild mushrooms.

Chanterelles are golden yellow and one of the most delicate of the wild mushrooms and also one of the most fragrant, smelling of apricots. We found them growing in the dry grass under oak trees. They were a little on the dry side, but we found enough for a small tapa.

Chantrelles freshly picked

To prepare the chanterelles, we picked out the mossy bits, cut off the root and gently brushed with a pastry brush to remove any dirt or small leaves. You can also buy a purpose-built mushroom brush to do this.

Chantrelles prepped

I sliced the large ones length-ways and left the small ones whole and fried them in a mixture of olive oil and butter with a little crushed garlic and black pepper. We served them on rounds of toasted French bread - ciabatta or sourdough would have worked well too.

Chantrelles cooking

Words to the wise for any of you intrepid mushroom hunters out there: Before going foraging, go with someone who knows their mushrooms and familiarise yourself with how to identify the common species. Check where you might find them and the detailed features of cap and stem shape and colour, whether there are gills or pores, whether the stem changes colour when cut and so on. Make sure they are edible too. Until you are very confident at identifying your finds, check them in a good field guide before you harvest a meals-worth, and again at leisure when you get them home. If in any doubt either check the identity with an expert or don’t eat them. Then you will be safe, well informed and on the way to being a confident, safe enjoyer of some of nature’s most rewarding wild food.

Sautéed Chanterelles

Ingredients:

  • 250g chanterelles
  • 1 tablespoon olive oil
  • knob of butter
  • 1 garlic clove
  • salt and freshly ground black pepper

Method:

  1. To prepare the chanterelles, pick out the mossy bits, cut off the root and gently brush with a pastry brush or mushroom brush to remove any dirt or small leaves, slice large ones lengthways and leave the small ones whole.
  2. Peel the garlic and chop very finely.
  3. Heat the olive oil and butter in a frying pan. Add the garlic and lightly fry until soft, but not burnt. Add the chanterelles and stir-fry, until tender
  4. Season with sea salt and freshly ground black pepper.

Related articles

Hazelnut, Mushroom, Squash and Butterbean Galette

Hazelnut, Mushroom, Squash and Butterbean Galette

11.11.20

This is lovely Autumnal tart made with almond pastry and topped with roasted hazelnuts and almonds.Hazelnut, Mushroom, Squash and Butterbean

Hasselback Squash with Pecans

Hasselback Squash with Pecans

04.12.19

Hasselback Squash with Pecan, Maple and ChilliIngredients1 butternut squash1 tsp olive oilBasting mixture4 tbsp (60g) maple syrupJuice and zest of

Swedish Dumplings with Garlic Mushrooms and Lingonberry Sauce

Swedish Dumplings with Garlic Mushrooms and Lingonberry Sauce

06.11.19

These Swedish potato dumplings are normally stuffed with meat. For a simple vegan dumpling we make them without the stuffing