- Latin name
- Cantharellus Tubiformis
- Temporarily out of stock
Funnel Chanterelle are called this way because of the mushroom’s hollow yellow stem and dark brown cap with paler gills. It is smaller and tastes stronger than the golden chanterelle, with a very distinctive smokey, peppery taste when raw. We collect them in southern Finland, on mosses and lichens in boreal forests, among pines and birches, near the lake.
Place the chanterelles in a pan with a small glass of liquid (about 5 cl) and a piece of butter. Turn on high heat and cover for about 30 seconds, then reduce the heat and keep uncovered for 2 more minutes. And it’s done! 20G.