Chanterelles are firm, meaty, golden mushrooms that consistently rank among the most fondly regarded foraged edibles we purvey. Their sturdy texture makes them exceptionally versatile and resilient across myriad culinary approaches, with an earthy, peppery, piquant foundation offset by a distinctly sweet, stone fruity brightness often compared to apricots. Though they work beautifully in virtually any recipe that calls for mushrooms, we especially enjoy preparing chanterelles in butter or cream, where their dense flavor profile is lusciously amplified and absorbed by anything served alongside them.
Though popular in both forests and kitchens throughout Asia, Europe, and North America, the mid-western Canadian province of Saskatchewan may just be the world’s greatest chanterelle treasure trove. Here, old growth forests and predominantly dry climate ensure that there is ample fertile moss where the chanterelles thrive, while avoiding the excessive moisture that makes chanterelles in other parts of the world prone to growing much larger, caps unfurling, diluting their intensity of flavor and structural resilience. In Saskatchewan, the chanterelles remain tightly compacted, adorable golden buttons, loaded with flavor and primed for platings of all sorts.