we are officially into winter chanterelle season here in Berkshire. With the excitement of its golden counterpart (chanterelle) coming to an end it's always reassuring to know the winter chanterelle is just around the corner.
I always tend to find them in the mossy patches of the woodlands especially in coniferous forests and beech woodlands. You have to keep a close eye out for them as they tend to blend in with the leaf litter and mulch beneath.
Winter chanterelles have a really earthy, rich mushroomy flavour with a hint of smokiness throughout. i like to cook them in a little butter and olive oil, salt and pepper with a good squeeze of lemon juice at the end. You can also eat them raw! i love to dress them with a little apple cider vinegar and sea salt and serve on toast loaded up with mushroom hummous.