Chanterelle or Lactarius deliciosus

The chanterelle, also known as robellón, rebollón or chanterelle, is an edible mushroom highly appreciated in Europe and North America for its pleasant flavor and firm texture. Its scientific name is Lactarius deliciosus and belongs to the genus Lactariuswithin the Russulaceae family. This species is famous for the orange latex that it exudes when cut and for its symbiotic relationship with pine trees, forming mycorrhizae that benefit both organisms.

Taxonomic classification

• Kingdom: Fungi
• Division: Basidiomycota
• Class: Agarimycetes
• Order: Russulales
• Family: Russulaceae
• Genus: Lactarius
• Species: Lactarius deliciosus

• Cap: 5 to 15 cm in diameter, convex at first and slightly depressed in the center when ripe. Orange color with reddish or greenish tones, and darker concentric spots. The edge is usually rolled up in young specimens.
• Sheets: attached to the foot, orange in color that turns greenish or grayish with age.
• Foot (stipe): cylindrical, solid, the same color as the cap or slightly paler; It may have green spots when handled.
• Flesh: firm and orange in color; When cut, it releases an orange latex that darkens with exposure to air.
• Smell: soft and pleasant, slightly fruity or resinous.
• Flavor: delicate and pleasant, somewhat acrid at first that disappears when cooked. Highly valued in the kitchen for its firm texture.

Discover the Parts of mushrooms: what they are and their functions.

The chanterelle grows mainly in coniferous forests, especially in pines, with which it establishes mycorrhizal relationships. Prefers acidic, well-drained soils and areas with sufficient humidity. It is found in much of Europe, North Africa and some areas of North America.

Here you can learn about the types of forests that exist.

The harvesting season coincides with the late summer and autumn months, normally from August to November, depending on the climate and humidity of each region. It appears after periods of rain and in well-oxygenated soils, forming the fruiting bodies that we know as mushrooms.

The chanterelle reproduces through spores that are released from the blades under the cap. These spores germinate and form an underground mycelium that spreads through the soil and is associated with the roots of the pines. When environmental conditions are suitable, the mycelium produces fruiting bodies, allowing the dispersal of new spores.

Yes, the chanterelle (Lactarius deliciosus) is edible and highly appreciated in European gastronomy, especially in Spain. Its mild flavor and firm texture make it ideal for grilling, in stews, stir-fries or preserved in oil.

Possible confusion with the chanterelle

• Lactarius torminosus: Known as false chanterelle, it is a mushroom similar in color to the true chanterelle, but its latex is white or slightly pink and very spicy when tasted. Its cap has the edge covered with fine hairs, hairier than that of the chanterelle. It is not edible raw and can cause digestive discomfort.
• Lactarius deterrimus: It has an orange color similar to the chanterelle, but its latex turns greenish more slowly and it usually grows associated with fir trees instead of pines. It is edible, although its flavor is less appreciated than that of the chanterelle.
• Lactarius sanguifluus: Its latex is reddish instead of orange and it grows in pine forests. It is edible, but its flavor is more intense and different from that of the common chanterelle.
• Other species of Lactarius: several orange mushrooms may look similar; It is recommended to pay attention to the color of the latex, the type of forest and the flavor before collecting them.

grilled chanterelles

This recipe is easy, designed for 2 or 3 people and takes about 15 minutes to prepare.

Ingredients:

• 200 g fresh chanterelles
• 2 cloves of garlic
• 2 tablespoons olive oil
• Chopped fresh parsley to taste
• Salt and pepper to taste

Preparation:

1. Clean and dry the chanterelles carefully.
2. Heat the olive oil in a frying pan over medium heat.
3. Add the minced garlic and sauté for 1 minute until aromatic.
4. Add the chanterelles and sauté for 5-7 minutes, until tender.
5. Add salt, pepper and fresh chopped parsley.
6. Serve hot as a side or tapa.

Scrambled chanterelles

This recipe is easy, for 2 or 3 people, and takes about 15-20 minutes.

Ingredients:

• 200 g chanterelles
• 3 eggs
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation:

1. Clean the chanterelles and cut them into medium pieces.
2. Heat the oil in a frying pan and sauté the chanterelles for 5 minutes.
3. Beat the eggs with salt and pepper and add them to the pan with the chanterelles.
4. Cook over medium heat, stirring gently until the eggs are set.
5. Serve hot with bread or as a main dish.

Chanterelle stew with potatoes

This recipe is easy to medium, for 3-4 people, and takes about 30 minutes.

Ingredients:

• 200 g chanterelles
• 2 medium potatoes
• 1 onion
• 500 ml vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation:

1. Clean and cut the chanterelles and potatoes into small pieces.
2. Sauté the chopped onion in oil until golden.
3. Add the potatoes and chanterelles and mix for 2 minutes.
4. Pour in the broth and cook over medium heat for about 15-20 minutes, until the potatoes are soft.
5. Adjust salt and pepper and serve hot.

Among the main threats are overharvesting, habitat loss due to deforestation and climate change, which can alter the season and amount of fruiting. For its conservation, it is recommended to collect responsibly, respecting quantity limits and leaving mature specimens to release spores.

• Its scientific name, Lactarius deliciosusalready indicates that it is “delicious”, although not all of the genre Lactarius They are.
• The orange latex that exudes when cut is one of its hallmarks, and it turns greenish when oxidized, which helps differentiate it from other species.
• In some regions of Spain, such as Catalonia or Aragon, the chanterelle is known as rovelló or robellón, and is the protagonist of many traditional recipes.
• It is not cultivated commercially, as it needs to form mycorrhizae with trees such as pines, which means that it can only be collected in its natural habitat.
• It is one of the few mushrooms that can be preserved in oil without losing flavor or texture, which makes it ideal for homemade preparations.

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