Pacific Golden Chanterelle – Oregon State

Mushroom

In 1999, the Oregon Legislature declared the Pacific golden chanterelle as the official
mushroom of the state of Oregon. This mushroom is unique to the Pacific Northwest and
distinguished from the golden chanterelle (Cantharellus cibarius) species.
The Pacific golden chanterelle (Cantharellus formosus) build the mycorrhizal or symbiotic
association with the roots of conifer trees such as Douglas-fir and western hemlock. The
mushrooms are generally more abundant in the second-growth forests from British Columbia
to California.
The Pacific golden chanterelle is easily identifiable and perfect for novices who eager to
harvest delicious wild mushrooms. Having potent insecticidal properties and generally free
of bugs, these fungi have high nutritional and culinary values.
Cautions: Chanterelles like many other mycorrhizal fungi accumulate toxic heavy metals
such as lead and neodymium. Avoid the polluted areas near metal mines, industrial
buildings, or busy highways.

Where and When to Find Pacific Golden Chanterelles?

Where
The Pacific golden chanterelles are mostly found in high-elevation forests (above 1,500
feet) of the Coast Range and the Cascade Mountains along the north-facing hillsides and
slopes.
Places to check. Chanterelles are found near coniferous trees such as Douglas fir and
hemlock, oaks, in the shaded areas among ferns, vine maples, and Oregon Grapes.
Places to avoid. Chanterelles do not grow under the direct sunshine, on lawns with no tree,
and under fruit trees and among clover plants.
These fungi grow on the ground, often hidden under patches of moss. Warm soil and heavy
rainfall create right conditions for Pacific golden chanterelles fruiting.

If you spot a chanterelle, carefully check the area surrounding the tree nearby. These
species tend to establish permanent colonies, growing in groups. If you have your secret
chanterelles' spot, you will return again and again and harvest the wonderful yellow
mushrooms.
If you never before collected chanterelles in the wild, start from any forest service road.
Apply all of the tips mentioned above to find chanterelle. Do not get lost!

Places
The western and eastern slopes of the Cascade Mountains: Mt. Hood National Forest,
Willamette National Forest, Deschutes National Forest, Umpqua National Forest are the
best.
The Coast Range: Tillamook State Forest, Siuslaw National Forest, Rogue-Siskiyou National
Forest.

When
The chanterelle season in the Pacific Northwest begins as early as mid-summer at the
higher elevation and lasts to the first frost, typically, until November. However, every year
is different.
The chanterelles growth is triggered by rainfall and continuing warm and humid weather. If
first fall rains begin earlier, in August, you will get golden forest treasure at the end of
August 7-10 days after the good rainfalls.

Characteristics
Cap: Funnel-shaped, center sunken, wavy margins, not round, golden to dark yellow, 1-6
inches (2-15 cm) wide.
Cap's Underside: Wrinkles, ridges with interlacing veins, going down the steam, whitish to
yellow.
Spore Print: Elliptical, whitish to pale yellow.
Steam: Whitish to yellow. Descending long stalk, 2-5 inches (4-12 cm) long.
Flesh: Firm and solid, white to pale yellow.
Fruiting: Singly or in groups.
Habitat: Mycorrhizal with conifer trees: Douglas firs, western hemlock, and Sitka spruce.
Most likely found in the second-growth forest.
Season: Mid-summer to late fall.
False Look-alikes: False Chanterelle (Inedible) & Jack O'Lantern (Poisonous)
 N
utrition Facts
Chanterelle is an excellent source of dietary fiber, protein including 8 essential amino
acids, potassium, copper, manganese, iron, Vitamins D, C, B, and A. The presence of these
compounds ensures health advantages of chanterelle; these mushrooms possess
immunomodulatory, anti-inflammatory, antioxidant, antiviral, anti-cancer, antimicrobial
and antigenotoxic properties. An hour or more exposure to sunlight may increase vitamin D
amount in the mushrooms.
Any edible wild mushrooms, including chanterelle, should not be eaten raw. Their cell walls
are hard to digest and could cause an upset stomach. Any type of cooking helps break down
cell walls, making them easier to digest.
These fungi have an excellent nutty flavor and sweet aroma of apricots. The golden-yellow
color of the chanterelle is retained after cooking, which makes dishes beautiful and
delicious.

Methods of cooking
Methods of cooking include stir-frying, sautéing, drying, pickling, preserving, or freezing.
Clean mushrooms gently with a brush, they should not be washed unless they are very dirty.
If they must be washed, fill a container with water, rinse mushrooms quickly, so they do not
absorb too much water.