There are some years in nature that you remember for a long time. For mushroom lovers, this year may become one of those years. It looks like we are experiencing one of the best golden chanterelle seasons in a decade.
The weather has been unusual from the very beginning. Spring arrived almost a month earlier than normal, waking up plants, trees, and forests ahead of schedule. Everything started growing quickly, and it felt for a while like summer would arrive early as well. But then something unexpected happened — the real summer warmth never fully came.
It has not been cold, but it has also not been one of those hot, dry summers when the forest floor becomes hard and thirsty. Instead, temperatures have stayed moderate and rain has arrived regularly throughout the season. For many holidaymakers this might not sound like the perfect summer weather, but for mushrooms it has been almost ideal.
Especially for one of Finland’s most loved treasures: the golden chanterelle.
The golden chanterelle (Cantharellus cibarius) is one of the most famous and appreciated wild mushrooms in Europe. In Finland we call it “kantarelli” or “keltavahvero”, and for many people it is the king of edible mushrooms. Its beautiful golden yellow colour, wonderful aroma, and excellent taste make it easy to understand why so many people wait for the chanterelle season every year.
Finding the first chanterelles is always a special moment. They shine like small pieces of gold on the forest floor, often hiding under moss, leaves, or blueberry plants. Experienced mushroom pickers know that once you find a good place, you should remember it. Chanterelles often return to the same areas year after year because they live in partnership with trees.
Unlike many cultivated mushrooms, chanterelles are still mainly collected from nature. They have a special relationship with the roots of trees, forming what is called a mycorrhizal connection. The mushroom and the tree help each other: the tree provides sugars created through photosynthesis, while the fungus helps the tree absorb water and nutrients from the soil.
This close relationship is also one reason why chanterelles are difficult to farm commercially. They remain a true gift from the forest.
In Finland, chanterelles are commonly found in mixed forests, often near birch, spruce, and pine trees. They prefer places where there is enough moisture but not standing water. A summer like this — with regular rain and mild temperatures — creates almost perfect growing conditions.
The best season usually starts in July and can continue well into autumn if the weather stays suitable. Right now is the magical time of the year when forests are offering their golden harvest.
One reason why chanterelles are so popular is that they are also beginner-friendly mushrooms. Their bright colour makes them relatively easy to spot, and they are usually very clean compared with many other mushrooms. They also have a firm texture, which makes them excellent for cooking.
The flavour of chanterelles is difficult to describe. It is mild but rich, slightly fruity, and has a beautiful forest aroma. They do not need complicated recipes — actually, simple preparation is often the best way to enjoy them.
One of the most traditional Finnish ways is to fry them in a pan. First, the mushrooms are cleaned carefully. Washing is usually avoided if possible because mushrooms absorb water easily. A small brush or knife is often enough to remove pieces of forest from them.
The chanterelles are placed in a hot pan without butter at first. They release their own moisture, and after the liquid has mostly disappeared, butter is added. Then some onion, salt, and pepper are enough to create something wonderful.
Cream is another classic partner for chanterelles. A creamy chanterelle sauce served with new potatoes is one of the most traditional tastes of Finnish summer. The same sauce works perfectly with pasta, meat dishes, or simply on fresh bread.
Chanterelles can also be preserved. They freeze well after being lightly cooked, allowing a little piece of summer forest to be enjoyed during the dark winter months.
Maybe this is why chanterelles mean more than just food. Picking them is about walking slowly through the forest, observing small details, and connecting with nature. There is always excitement when you check your favourite places: are they there yet?
And this year, the answer is often yes.
The forests are full of golden treasures. After the early spring, the cool summer days, and the regular rainfall, nature has created something special. For those of us who love mushrooms, this might truly be the chanterelle year we have been waiting for.
A golden year for the golden chanterelle — Cantharellus cibarius.
Gardening in the North 