Chanterelle Mushroom

Product Description :

Chanterelle mushrooms are small to medium in size with the capacity to weigh up to 2 kg and are convex in shape with a wavy cap connected to a dense stem. The cap is smooth, delicate, and golden orange with jagged, uneven edges that are thick, blunt, and tapered. Under the cap, the gills have forked ridges with blunt edges and these ridges run down the golden, orange, firm, thick, and strong stem. When halved, the flesh of the mushroom will be pale white and have a fruity aroma with hints of apricot and peach. When cooked, Chanterelle mushrooms are chewy with a velvety consistency and have a woody, earthy flavor with hints of sweet pepper.

Planting and cultivation:

Mushrooms grow symbiotically with trees. Rake the ground under a tree to form a hole between 5 and 15 cm. Distribute the mycelium evenly over the entire raked surface. Cover with garden (or forest) soil mixed with any humus in equal proportion. Water with the watering can at an amount of 3.8 l per 1.5 m², watering the soil that has formed during raking. Cultivation can be carried out at any time of the year and under all tree species. During a drying period, watering should be carried out using a watering rate of 1 gallon per 0.9 m². Mushrooms appear from spring to autumn, but for the first time not earlier than 2.5 months after cultivation. The first harvest will be between 283.5 to 445.2 g, and then up to 2.3 to 4.5 kg. The mycelium will remain viable as long as the tree is alive.