Most will be hoping for a hot dry July, but should it turn out wet there might be some consolation. As you watch bands of rain harry one another across the landscape consider that in a wood nearby a world-renowned edible fungi might be pushing up through the leaf mulch.

Chanterelles grow around the world and wherever they do people gather them, for they are easy to spot, simple to identify and most importantly quite delicious. The fungi form symbiotic relationships with both deciduous and non-deciduous trees, so keep an eye out for a tell-tale shock of egg yolk yellow amidst moss or dried leaves in any type of woodland. Closer inspection should reveal funnel shaped mushrooms with irregular ridges beneath each cap running down onto the stem. A further aid to recognition is a faint odour of apricots which should dispel any uncertainty. The false chanterelle is the only similar looking fungi to beware of. It has a similar structure but is darker orange and has a hollow stem and gills which are soft and crowded unlike the true chanterelle. If you’re lucky enough to stumble upon chanterelles take note of their position, for they will likely reappear in subsequent years.

Every second plant seems to have miraculous health giving properties but a health food fungi is rather more novel. Chanterelles contain large amounts of vitamin C and even more prodigious quantities of beta-carotene which gives rise to their vibrant colour. Both substances are known to boost the immune system and who knows, all that carotene might even help to see in the dark – so the more you find, the later you can stay out looking for more!

I’m sure I have no need to ‘sell’ this month’s wild food, but I will confirm that the chanterelle is as fine a mushroom as you will ever eat. Firm in the mouth, faintly peppery with a pleasing aromatic quality they are well worth every minute spent scouring the local woodland. Use them as any other mushroom but don’t smother them with strong flavours – give them a chance to stand out and they will shine.

Wet Summer Supper

400g washed and chopped chanterelles, knob of butter
5tbsp good chicken stock
50g butter
1tbsp chopped parsley

Fry mushrooms in butter, add chicken stock, cover and simmer for 10 minutes. Uncover mushrooms and boil until sauce has reduced. Add remaining butter and parsley. Season to taste. Serve with crusty bread.