Came across these little gems after ripping up a beaver dam that was flooding an orchid bog. They were delicious.
Cinnabar Chanterelles (Cantharellus cinnabarinus) are exploding in area forests right now. They are smaller and have a more delicate flavor than musky golden chantarelles and hearty, woodsy morels. Their flavor is subtle and is easily overwhelmed by chives, so go especially easy when you sauté them. Makes for an attractive and delicious summer dish with pasta and a light, crisp white wine.
Like morels, this species is mycorrizhal, and so is difficult to cultivate outside of the wild. They prefer oaks and pine, especially where beds of moss are also found. Cinnabar chanterelles will remain dormant during dry years, but this wet June has produced large troops, some numbering in the hundreds. They’re very easy to identify, and are a great introduction for novice shroomers. Remember: always get a second and third id confirmation before eating! Pays to be safe.
Happy hunting–and bon apetit.