Kanttarelli (golden chanterelle)
- Finnish
- kanttarelli · KAHN-ta-rel-li
- Also called in Finnish
- keltavahvero · KEL-ta-vah-ve-ro (yellow chanterelle)
- English
- golden chanterelle
- Latin
- Cantharellus cibarius
One of the most loved mushrooms in Finland: bright yellow, easy to spot in moss, and wonderful with cream and onions.
Key identifying features
- Colour: egg-yolk yellow to golden orange. The colour goes through the whole mushroom.
- Shape: cap often wavy or funnel-like; edge can look a little “torn” or uneven.
- Underside: not true gills. You see thick, blunt ridges (folds) that run down onto the stem.
- Smell: pleasant, fruity. Many people say it smells a little like apricot.
- Feel: firm and fleshy, not slimy.
Learn the word lakin alapinta (underside of the cap). It is the most useful place to look.
Where and when to look
Look in metsä (forest), especially mossy spruce or mixed woodland. Kanttarelli likes damp moss and often appears after warm rain in summer.
- Season in Finland: roughly July to September (sometimes into October).
- Habitat: mossy ground under spruce and birch; often in the same places year after year.
- How they grow: alone or in small groups. When you find one, search the area carefully. Some are good at hiding under moss.
Tip: walk slowly and look down into the moss. The yellow colour stands out once your eyes adjust. Unfortunately the best season starts when the birch trees start to shed their first yellow leaves.
How to clean
- Cut off the earthy bottom of the stem with a small knife in the forest, so less dirt goes into your basket.
- At home, brush off needles and sand. Use a soft brush or the tip of a knife.
- Avoid soaking in water. Chanterelles drink water and become soft.
- If needed, rinse quickly and dry well on a towel.
- Cut larger ones in half to check the inside is clean and firm.
Finnish tip: putsaa sienet metsässä (clean mushrooms in the forest). Your kitchen stays cleaner.
Bugs and larvae
Kanttarelli is usually quite clean compared with boletes. Still check:
- Split thick stems lengthwise and look for tiny tunnels or soft brown spots.
- Discard parts that are mushy, very watery, or full of insects.
- A few tiny guests in the edge are common; cut those bits away.
If the mushroom smells sour or looks slimy and dark, leave it in the forest.
Best way to conserve
Finns often lightly sauté and freeze kanttarelli. Dry frying in a pan first drives out water, then add a little oil, then freeze in portions.
Full methods and recipes: Recipes & conserving.