Chanterelle mushrooms are a fungi well-known to chefs and those who love mushrooms for their delicate texture, golden color and rich flavor. They are mainly harvested in the wild, as it is difficult to cultivate them at home. This is because in order to grow properly, the chanterelles need a symbiotic relationship with the vegetation that surrounds the fungi, especially trees. To harvest chanterelle mushrooms, your best bet is to hunt for them in the local wild, wooded areas.
Understand the natural habitat that a chanterelle must grow in before you go out hunting. These mushrooms grow only on the ground, never on trees or decaying stumps. Look under leaves or in the grass, in moist, shady conditions.
Hunt for chanterelles between May and October, which is the fruiting season. The best time to hunt is after a rainstorm or after long periods of rainy weather.
Identify the chanterelle. They will not be perfectly round mushrooms. Most often they are in odd shapes, with the cap measuring anywhere from three-quarter to 5 inches wide. The edges of the cap will roll downwards into a wavy funnel shape. Chanterelle are most well-known for their golden color, but they can also range from light orange to yellow to white. Look for gills that run down the stem.
Put on the gloves if desired before handling the mushrooms. Harvest the caps by gently pulling up and twisting them from the stem.
Place the harvested mushrooms in the paper bag. When you arrive at home, don't wash the mushrooms. Wipe them off gently with the cloth. For storage, place in the refrigerator for up to 10 days.