While hiking at Hinckley Reservation, these eye-catching fungi attracted my attention. Their yellow-orange vase-shaped caps were hard to miss on the dark forest floor.

This is among the most popularly eaten species of wild mushrooms. There are many species of edible Chanterelle; the most well known is the Golden Chanterelle Mushroom.

They are often bright in color and funnel-shaped. On the underside, most species have gill-like ridges that run almost all the way down to their stem.

Chanterelles tend to grow in clusters in mossy coniferous forests. In addition to North America, they can be found in Eurasia and Africa.

They are mycorrhizal, which means they have a beneficial, symbiotic relationship with the roots of trees. In Ohio they tend to fruit anywhere from June to September.

The flavor of Chanterelles is often described as fruity or peppery. They’re excellent with meats, fish, or as an entrée topping. They’re also very popular with eggs or as a filling in crêpes.

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