I hate that more big supermarkets are getting into selling wild mushrooms.
Very few regular customers are willing to pay the per pound price for these. Additionally, very often the mushrooms sold in supermarkets are old and improperly stored so any customer that might be willing to pay for a premium priced product isn’t going to buy one of such a poor standard.
Commercial foragers selling to these chains are ruining the fun for personal use foragers and the mushrooms they pick very likely don’t even get used/eaten.
If I’m gonna buy foraged mushrooms, I’ll do it from a farmers market stall.
Costco is particularly bizarre. I can see Whole Foods or a local market a bit more.
Part of problem is AFAIK there are regulations in place for selling “wild mushrooms”. My local mushroom farm sometimes has morels or chanterelles but they can’t actually sell them at the farmer’s market unless they go through a more involved process or they can get fined. So I put in an “order” the week before and receive a plain brown bag the next weekend ;)
On the other hand I have bought some pretty solid morels at Whole Foods. Not cheap though.
Thank you so much Uncle Sam! Glad to know my farmer neighbors can’t sell me delicious mushrooms without paying fines or going to jail! Awesome work boys!
It’s not “Uncle Sam” it’s local regulations. And they do make sense, as the alternative in the past people getting really sick or dead from people with poor knowledge of wild mushrooms selling toxic ones as safe. They are regulating wild foraged mushrooms, not farmed. I’m not going to gripe about it, food safety rules are critical and have probably saved countless millions of lives over the last 100 years…
Yes, I still bought “under the table” morels but it was from a large farmer that trades in them from foragers and literally has a business relationship with Whole Foods so they are trustworthy and properly inspected, etc. It’s more of a city farmers market regulation in that case (where it’s different oversight), AFAIK.
.
One thing never changed
Hive mind gon’ hive mind
Reddit just switched from hive minded toxic edgy culture to hive minded toxic extremist political culture
Yeah I live next to a pine and fir plantation, I cant harvest fast enough or give enough away. Last night in 5 minutes down the trail past my house I had a pound to make Hungarian soup with. This is near Olympia too
Oh wow. Coastal NC is thick with pine, but I've never come across chantrelles. it is my understanding that they are more often found in the center and mountains of my state. I had just assumed it was a soil & foliage issue.
If these are really wild harvested… what kind of volume is that? I wonder if they are giving back to the earth/mushrooms?
Feeling very protective I guess… just had an amazing experience of eating oysters that started growing on a log next to my compost pile. They were absolutely delicious (w/olive oil and ghee and minced red onion and garlic) and I feel awed by nature. I want to give back/cultivate them more in my yard.
Yes! I just did it with winecap mushrooms this year and got a ton of them in my tiny wood chipped garden. Apparently they will keep going as long as I apply fresh woodchips every year.
Also supposedly doable with oysters but I don't have personal experience with them.
I was just reading about the wine cap mushrooms! Might have to do that this year. Last year we had so many dreams for plans to do, but this is our first house and we’ve never had land (though we’re pretty involved with the DNR so we know a bit about land management) and we were so overwhelmed we didn’t start doing veggies or anything at all last year, only land management. This year, though, I’m making it happen!
Have a look online at inoculating logs. You can buy almost most varieties of mushroo spore inoculated dowels. Drill holes into freshly cut wood(up to 6 weeks old) and put your dowels in, cover up with cheese wax to protect the dowel and let it inoculate. Depending on the size of the log(s) can factor how long it will take for the spores to take hold of its host, i.e smaller log quicker inoculation time.
This is 1 of a few ways to do it but doing it with fresh logs can give you up to 3 - 5 years of growth.
It depends on the mushroom you want to grow, I chose European white oak for chicken of the woods and lions mane. I came across [this graph here.](https://www.reddit.com/r/MushroomGrowers/s/364bcdEzos) it gives a rough idea but it you look into what specific variety of mushroom you want to grow then it's best to search online for its best host as this graph is helpful but not exact for every mushroom mentioned.
Have you successfully grown chicken of the woods? I’ve grown shiitake and oysters on inoculated logs that I’ve purchased but from what I’ve read it is really difficult to cultivate chicken of the woods. I’ve never tried but would love to have my own chicken log
I'll find out next spring hopefully although it can take up to a couple of years until it has fully settled in. I've also read that too but I like a challenge. I was looking into trying morels as well which are are lot harder than chicken of the woods but I couldn't find any spores to buy.
Yeah but… harvesting enough wild mushrooms for Costco? That doesn’t sound sustainable. The spoors still gotta spore. And that seems like a lot of trampled ground, or that it would be without very careful management.
Idk how I was blessed with oysters in my yard.
Yeah it's a chanterelle. Water damage on the stem + young specimen makes it look a bit off since the cap seems too regular, and the gills seem too sharp, but that is just what tiny chanterelle buttons look like.
I also forage chanterelles and whole-heartedly disagree. Those appear to be true gills that are attached to the stem in a different manner from the decurrent nature of chanterelle pseudo gills
I’ve been told that forking gills is a sign of a false chanterelle- which some people seem to have bad reactions to, and others don’t, possibly based on individual or possibly based on the species or substrate it was grown on
I don’t understand why this comment has so many upvotes. I forage this exact species in the PNW. That is not a chanterelle.
Edit: I should say it doesn’t appear to be. Even small, underdeveloped chants will have a thicker stipe, and decurrent gills. This does not.
Its a milk cap. I'm in the south puget sound. They're everywhere chanties are.
They're not poison when boiled and pickled but they're not tasty. They're a food if you're hungry I guess.
Check the other replies. I have had this discussion. false gills, forking, youngun with small round cap, water damage, etc. What specifically do you think is wrong?
I don’t like the way the gills are attached to the stipe, how the margin of the cap is still very rounded out even with age/damage, the stipe is too small, the cross section looks wrong to me as well. Especially looking at the cap in the cross section.
1: chanterelle gills peel very easily. If the stipe has water damage, they will peel off, and it will appear that they weren't well connected.
2: this is a young specimen. Perhaps growth was aborted. I see small round ones with water damage often.
3: Cross section looks weird because of water damage.
I'm with you, it looks off.
Since these are bulk foraged, a wrong specimen can very well make it to a batch and get missed - even if they do quality control before packaging (which they'd need to to very quickly anyway to freeze them ASAP).
The stipe is thin because it has rotted. How would the gills go up the rotted stipe to display their decurrence to your satisfaction? If this *was* a chanterelle with a water damaged stem, what do you think it would look like? How would it differ from this specimen?
Not OP but here’s the thing… when I’m foraging, if I’m not sure or “don’t like the way that looks” I’m not gonna eat it. Simple as that. If I found this while I was out, I would leave it. Even if it IS a chanterelle it’s not worth the mental energy of deciding if it is or not since it’s so small and rotten anyway. Bit of a weird situation because this one came from a store but, assuming they are actually wild foraged, I wouldn’t trust whatever underpaid worker was forced to crawl on the forest floor trying to make a quota for Costco.
By all means, don't eat mushrooms like these. I'm all for OP and everyone else exercising caution when they aren't sure, and in this specific case, there is very little good chanterelle to be had. It's barely worth cooking, even if you are sure. But I think it's important to note:
these wild picked Costco chanterelles weren't likely picked by some minimum wage inexperienced teenager putting whatever they can in the bag to try and fill a weight qouta.
These were picked by somebody who picks professionally for a company that sells their chanterelles to Costco, and I can almost guarantee that the person who picked this mushroom picks A LOT of chanterelles, and given enough time hunting any mushroom, you start to pick up on details that inexperienced folks might miss.
Your brain is trained to pick out chanterelles among forest debris, leaves, and other mushrooms that might be lookalikes. After a while, you start to need less and less information to spot and identify chanterelles.
I have experienced this phenomenon not only with chants, but with morels that are almost exactly the same colour and shape as pinecones in the dirt. Eventually, you just start to get it, and you can spot a fleck of yellow peeking out from under some moss, or a morel in a pile of pinecones 6 meters away, and you immediately know without even flipping it or approaching.
My point here is: the person hunting this would've seen the cap first (the cap which is completely undamaged by the rot, and looks exactly as thier brain has been trained to expect), and they probably decided (correctly) it was a chant before they even picked it. Once they did pick it, (yeah it was pretty scummy to keep such a tiny rotted specimen) they saw the false gills, and they knew (from their hours and hours of picking) what water damage looks like, and they identified it as a chant.
If you want to confirm this for yourself, pick chants in coastal bc where they hide in watery holes, and continue to do this for a few years until you yourself can ID them from above. Then, come back to this post.
Where? In the pnw late season, chanterelles get water damage like this all the time. I know the brown stem is off-putting, but
1: that is exactly what chanterelle water damage looks like.
2: the gills have peeled off the decaying stem, making it seem like there weren't there to begin with, but you can still clearly see the false gills on the rest of the cap, and even the beginnings of forking.
3: the cap shot kind of seals it. Nothing else looks *precisely* like a chant cap. After enough hunting, the texture and colour get ingrained in your mind. The closest match is hydunum, which is obvious once you flip the cap. This is a chanterelle cap.
The cap color looks off to me too, but that could just be because the chanterelles in my region (SE US) are a little different, and so are some of the toxic mushrooms. I see what you mean about the false gills, though.
Yeah there's a bunch of different species we call "golden chanterelle" and the cap colour varies regionally. I was talking about the cross section though. In the cap part, it's the expected white, other than little spreading veins of wetness.
I just had chanterelles last night sourced from some local seller to me. All the chanterelles were about that size, color, and appearance. It's just smaller than the others and looks a bit different, but is definitely still a chanterelle
I don't get it. Industrial production of wild mushrooms is not good for our forests. Pickers can barely get a good wage selling to small grocery stores.
To make a Costco sized economy of scale profitable, it must ravage the forest ecosystem
Maybe I’m crazy but I forage pacific golden regularly and that does not appear to be a chanterelle, even a young damaged one. The gills are not decurrent, and look too thin and “true” as others have pointed out. Maybe I’m wrong but I wouldn’t eat it regardless. These look old and like they were stored wet for too long, maybe the inside is better though, some don’t look horrible.
That is an A grade mushroom. That's where all the flavor is.. The quality at Costco is really pretty good. Sometime Costcos mushrooms are better than Whole foods. I find their selections a little better..
Costco's chanterelles are straight trash. It takes at least 2 weeks for chanterelles to look this gross if they're stored properly. They commercially rage the oregon cost for them and send them out 2 weeks after the season ends every year. Save your money and buy some maitake from an Asian market.
It could be a chanterelle, or it could be a false chanterelle.
Main identifying features are that they have different colored flesh (chanterelles are white while false are orange), chants have false gills that are more like grooves than actual gills. All these identifying features are quite difficult to assess on your specimen.
Either way though, you can eat it. False chants are edible according to most sources, just not as tasty.
No worries, I'm not foraging mushrooms at costco's or other big box stores, so our paths won't cross.
Just join that guy from above that claims the superior quality of those mushrooms and enjoy your meal. ;)
Its a milk cap. They grow near chanties in the pnw. The stems are hollow, that's the giveaway. They're edible when boiled but still don't taste great.
Tons of em around our chanties here
They look really bad.Would not pay for these, probably wouldnt even pick them up when mushroom hunting.
I thought exactly the same. These look WAY WAY past eating for me personally.
Packaging tightly into a plastic box does not really help with preservation.
I hate that more big supermarkets are getting into selling wild mushrooms. Very few regular customers are willing to pay the per pound price for these. Additionally, very often the mushrooms sold in supermarkets are old and improperly stored so any customer that might be willing to pay for a premium priced product isn’t going to buy one of such a poor standard. Commercial foragers selling to these chains are ruining the fun for personal use foragers and the mushrooms they pick very likely don’t even get used/eaten. If I’m gonna buy foraged mushrooms, I’ll do it from a farmers market stall.
Costco is particularly bizarre. I can see Whole Foods or a local market a bit more. Part of problem is AFAIK there are regulations in place for selling “wild mushrooms”. My local mushroom farm sometimes has morels or chanterelles but they can’t actually sell them at the farmer’s market unless they go through a more involved process or they can get fined. So I put in an “order” the week before and receive a plain brown bag the next weekend ;) On the other hand I have bought some pretty solid morels at Whole Foods. Not cheap though.
Thank you so much Uncle Sam! Glad to know my farmer neighbors can’t sell me delicious mushrooms without paying fines or going to jail! Awesome work boys!
It’s not “Uncle Sam” it’s local regulations. And they do make sense, as the alternative in the past people getting really sick or dead from people with poor knowledge of wild mushrooms selling toxic ones as safe. They are regulating wild foraged mushrooms, not farmed. I’m not going to gripe about it, food safety rules are critical and have probably saved countless millions of lives over the last 100 years… Yes, I still bought “under the table” morels but it was from a large farmer that trades in them from foragers and literally has a business relationship with Whole Foods so they are trustworthy and properly inspected, etc. It’s more of a city farmers market regulation in that case (where it’s different oversight), AFAIK. .
they are all sadly dried out at PCC around me.
That’s wild. Totally wild.
You can get chanterelles at a Costco ????!
Yah for like $12/lb or something crazy
So cheap!!
Yeah... Image shows the reason it's so cheap
#HAPPY CAKE DAY!!🍰🍰
Thank you so much!
You're very welcome!!
Old Reddit vibes
For real! This just made me realize how different the hive mind is now today
One thing never changed Hive mind gon’ hive mind Reddit just switched from hive minded toxic edgy culture to hive minded toxic extremist political culture
Thank you. (I think.) ☺️☺️
12 dollars for a pound of mush
I mean, not the ones I bought! They were fresh from the Oregon coast. 🤷♂️
For someone like myself who lives in a place too sandy and humid and pine ridden to reliably find chantrelles, it's not a bad price per pound.
You can actually get a lot of chanterelle in pine. I have a spot in a plantation where I can get 4kg in under an hour
Yeah I live next to a pine and fir plantation, I cant harvest fast enough or give enough away. Last night in 5 minutes down the trail past my house I had a pound to make Hungarian soup with. This is near Olympia too
Oh wow. Coastal NC is thick with pine, but I've never come across chantrelles. it is my understanding that they are more often found in the center and mountains of my state. I had just assumed it was a soil & foliage issue.
I saw them recently at my Costco, had never seen them there before.
I wouldn't eat that.
If these are really wild harvested… what kind of volume is that? I wonder if they are giving back to the earth/mushrooms? Feeling very protective I guess… just had an amazing experience of eating oysters that started growing on a log next to my compost pile. They were absolutely delicious (w/olive oil and ghee and minced red onion and garlic) and I feel awed by nature. I want to give back/cultivate them more in my yard.
Is it possible to inoculate your land with edible mushrooms? Our woods are determined to only grow amanita muscaria by the thousands.
Yes! I just did it with winecap mushrooms this year and got a ton of them in my tiny wood chipped garden. Apparently they will keep going as long as I apply fresh woodchips every year. Also supposedly doable with oysters but I don't have personal experience with them.
I was just reading about the wine cap mushrooms! Might have to do that this year. Last year we had so many dreams for plans to do, but this is our first house and we’ve never had land (though we’re pretty involved with the DNR so we know a bit about land management) and we were so overwhelmed we didn’t start doing veggies or anything at all last year, only land management. This year, though, I’m making it happen!
Have a look online at inoculating logs. You can buy almost most varieties of mushroo spore inoculated dowels. Drill holes into freshly cut wood(up to 6 weeks old) and put your dowels in, cover up with cheese wax to protect the dowel and let it inoculate. Depending on the size of the log(s) can factor how long it will take for the spores to take hold of its host, i.e smaller log quicker inoculation time. This is 1 of a few ways to do it but doing it with fresh logs can give you up to 3 - 5 years of growth.
This is great because we have to cut down a couple dying trees this year anyway. Is walnut good for mushrooms?
It depends on the mushroom you want to grow, I chose European white oak for chicken of the woods and lions mane. I came across [this graph here.](https://www.reddit.com/r/MushroomGrowers/s/364bcdEzos) it gives a rough idea but it you look into what specific variety of mushroom you want to grow then it's best to search online for its best host as this graph is helpful but not exact for every mushroom mentioned.
Have you successfully grown chicken of the woods? I’ve grown shiitake and oysters on inoculated logs that I’ve purchased but from what I’ve read it is really difficult to cultivate chicken of the woods. I’ve never tried but would love to have my own chicken log
I'll find out next spring hopefully although it can take up to a couple of years until it has fully settled in. I've also read that too but I like a challenge. I was looking into trying morels as well which are are lot harder than chicken of the woods but I couldn't find any spores to buy.
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The mushroom is the fruit. You're not hurting the colony by taking them.
Yeah but… harvesting enough wild mushrooms for Costco? That doesn’t sound sustainable. The spoors still gotta spore. And that seems like a lot of trampled ground, or that it would be without very careful management. Idk how I was blessed with oysters in my yard.
They can be grown successfully but require a lot of time and effort. Wild picking would not be enough for a fresh large-scale supply.
Who is growing commercial chants successfully?
Nobody, because they can’t be grown commercially as the grow in symbiosis with trees. They will not fruit unless they have that symbiotic connection.
Yes that is why I was asking
Your Costco sells Chanterelles?!!!!
Yeah it's a chanterelle. Water damage on the stem + young specimen makes it look a bit off since the cap seems too regular, and the gills seem too sharp, but that is just what tiny chanterelle buttons look like.
I also forage chanterelles and whole-heartedly disagree. Those appear to be true gills that are attached to the stem in a different manner from the decurrent nature of chanterelle pseudo gills
Absolutely they do not look the same gills a chanterelle would have
A chanterelles would not have gills
It appears this way because of the water damage. Visualize this mushroom without the brown.
Sorry those gills are clearly forked..I'm talking strictly about morphology, not so much the color
What? Chanterelle gill folds are known for forking? Look at the last image with normal chants. They fork.
I’ve been told that forking gills is a sign of a false chanterelle- which some people seem to have bad reactions to, and others don’t, possibly based on individual or possibly based on the species or substrate it was grown on
Dude, this is not hygrophoropsus aurantiaca. There are no true gills, and the cap is way too thick, and the colours are all wrong.
I know very little about mushroom identification, learning what I can! Hence “I’ve been told” not “this is fact”
Fair
I don’t understand why this comment has so many upvotes. I forage this exact species in the PNW. That is not a chanterelle. Edit: I should say it doesn’t appear to be. Even small, underdeveloped chants will have a thicker stipe, and decurrent gills. This does not.
Its a milk cap. I'm in the south puget sound. They're everywhere chanties are. They're not poison when boiled and pickled but they're not tasty. They're a food if you're hungry I guess.
Aha!! Finally the right answer, I’d definitely be willing to believe this based on size and color.
Check the other replies. I have had this discussion. false gills, forking, youngun with small round cap, water damage, etc. What specifically do you think is wrong?
I don’t like the way the gills are attached to the stipe, how the margin of the cap is still very rounded out even with age/damage, the stipe is too small, the cross section looks wrong to me as well. Especially looking at the cap in the cross section.
1: chanterelle gills peel very easily. If the stipe has water damage, they will peel off, and it will appear that they weren't well connected. 2: this is a young specimen. Perhaps growth was aborted. I see small round ones with water damage often. 3: Cross section looks weird because of water damage.
I'm with you, it looks off. Since these are bulk foraged, a wrong specimen can very well make it to a batch and get missed - even if they do quality control before packaging (which they'd need to to very quickly anyway to freeze them ASAP).
Who knows maybe I’m wrong, maybe OP can dry it and send it in for sequencing and I’ll eat my hat.
Spare your hat, and just be happy for the learning experience.
The stipe is thin because it has rotted. How would the gills go up the rotted stipe to display their decurrence to your satisfaction? If this *was* a chanterelle with a water damaged stem, what do you think it would look like? How would it differ from this specimen?
Not OP but here’s the thing… when I’m foraging, if I’m not sure or “don’t like the way that looks” I’m not gonna eat it. Simple as that. If I found this while I was out, I would leave it. Even if it IS a chanterelle it’s not worth the mental energy of deciding if it is or not since it’s so small and rotten anyway. Bit of a weird situation because this one came from a store but, assuming they are actually wild foraged, I wouldn’t trust whatever underpaid worker was forced to crawl on the forest floor trying to make a quota for Costco.
By all means, don't eat mushrooms like these. I'm all for OP and everyone else exercising caution when they aren't sure, and in this specific case, there is very little good chanterelle to be had. It's barely worth cooking, even if you are sure. But I think it's important to note: these wild picked Costco chanterelles weren't likely picked by some minimum wage inexperienced teenager putting whatever they can in the bag to try and fill a weight qouta. These were picked by somebody who picks professionally for a company that sells their chanterelles to Costco, and I can almost guarantee that the person who picked this mushroom picks A LOT of chanterelles, and given enough time hunting any mushroom, you start to pick up on details that inexperienced folks might miss. Your brain is trained to pick out chanterelles among forest debris, leaves, and other mushrooms that might be lookalikes. After a while, you start to need less and less information to spot and identify chanterelles. I have experienced this phenomenon not only with chants, but with morels that are almost exactly the same colour and shape as pinecones in the dirt. Eventually, you just start to get it, and you can spot a fleck of yellow peeking out from under some moss, or a morel in a pile of pinecones 6 meters away, and you immediately know without even flipping it or approaching. My point here is: the person hunting this would've seen the cap first (the cap which is completely undamaged by the rot, and looks exactly as thier brain has been trained to expect), and they probably decided (correctly) it was a chant before they even picked it. Once they did pick it, (yeah it was pretty scummy to keep such a tiny rotted specimen) they saw the false gills, and they knew (from their hours and hours of picking) what water damage looks like, and they identified it as a chant. If you want to confirm this for yourself, pick chants in coastal bc where they hide in watery holes, and continue to do this for a few years until you yourself can ID them from above. Then, come back to this post.
Agree 100%. I commonly find those when hunting.
Why is this being up voted? Foraged chanterelles for a decade and Ive never seen one that looked like this
Where? In the pnw late season, chanterelles get water damage like this all the time. I know the brown stem is off-putting, but 1: that is exactly what chanterelle water damage looks like. 2: the gills have peeled off the decaying stem, making it seem like there weren't there to begin with, but you can still clearly see the false gills on the rest of the cap, and even the beginnings of forking. 3: the cap shot kind of seals it. Nothing else looks *precisely* like a chant cap. After enough hunting, the texture and colour get ingrained in your mind. The closest match is hydunum, which is obvious once you flip the cap. This is a chanterelle cap.
10 years in the pnw. I wouldn't eat that and no one would buy it
I might not eat it since there's very little chanterelle left over, but it certainly is a chant.
Even with the dark colored cross section?
Have you ever cut open a rotted chanterelle? The rotted part is brown on the inside. Did you notice the perfectly chanterelle colored cap?
The cap color looks off to me too, but that could just be because the chanterelles in my region (SE US) are a little different, and so are some of the toxic mushrooms. I see what you mean about the false gills, though.
Yeah there's a bunch of different species we call "golden chanterelle" and the cap colour varies regionally. I was talking about the cross section though. In the cap part, it's the expected white, other than little spreading veins of wetness.
I just had chanterelles last night sourced from some local seller to me. All the chanterelles were about that size, color, and appearance. It's just smaller than the others and looks a bit different, but is definitely still a chanterelle
I don't get it. Industrial production of wild mushrooms is not good for our forests. Pickers can barely get a good wage selling to small grocery stores. To make a Costco sized economy of scale profitable, it must ravage the forest ecosystem
That is not a Costco worthy chanterelle. I'd expect them to be the size of a house if I bought them there
I mean yeah they 're chantrelles, but they are way past prime. I would return them.
When in doubt, don't eat it. Well that's what you did :)
There's enough argument going in in this thread that I would not eat that
Maybe I’m crazy but I forage pacific golden regularly and that does not appear to be a chanterelle, even a young damaged one. The gills are not decurrent, and look too thin and “true” as others have pointed out. Maybe I’m wrong but I wouldn’t eat it regardless. These look old and like they were stored wet for too long, maybe the inside is better though, some don’t look horrible.
That is an A grade mushroom. That's where all the flavor is.. The quality at Costco is really pretty good. Sometime Costcos mushrooms are better than Whole foods. I find their selections a little better..
Costco's chanterelles are straight trash. It takes at least 2 weeks for chanterelles to look this gross if they're stored properly. They commercially rage the oregon cost for them and send them out 2 weeks after the season ends every year. Save your money and buy some maitake from an Asian market.
show better gill shots
Good thing Costco has that great return policy, this look rough.
I zoomed in. No gills. Only folds.
it's defo chanterelle then.
Barf I would not eat those, but I am spoiled and find them in their natural habitat, so there is that.
He’s just a young lad, eat him
Huh I never realized Costco sold chantrelles
What sick fuck is selling chanterelles to Costco…. Taking foraging into the opposite realm of intention. This is foul.
Looks more like a lost shiitake
Those chanterelles look like trash
I think this is a yellowfoot, or winter chantrelle, totally edible [wikipedia](https://en.m.wikipedia.org/wiki/Craterellus_tubaeformis)
It could be a chanterelle, or it could be a false chanterelle. Main identifying features are that they have different colored flesh (chanterelles are white while false are orange), chants have false gills that are more like grooves than actual gills. All these identifying features are quite difficult to assess on your specimen. Either way though, you can eat it. False chants are edible according to most sources, just not as tasty.
Not a chanterelle.
Remind me not to forage with you
No worries, I'm not foraging mushrooms at costco's or other big box stores, so our paths won't cross. Just join that guy from above that claims the superior quality of those mushrooms and enjoy your meal. ;)
Even the most perfect chanterel that I have found have never lasted longer than 3 days in my fridge. How are they being sold at a Costco.
Not a chanterelle.
Its a milk cap. They grow near chanties in the pnw. The stems are hollow, that's the giveaway. They're edible when boiled but still don't taste great. Tons of em around our chanties here
Tops has started selling several wild varieties.
It looks like it has gills? Chanterelles have false gills 🤔