I'm not sure where they come from, but chanterelles are available from June in grocery shops here. They are tough and grey compared with the delicious yellow treats that push up under the moss in the woods but I occasionally buy them anyway. They never have maggots, unlike the ceps you can buy by the roadside (or even the ones you pick in the woods, normally!).
In about a month the local woods will abound with
Sarcodon imbricatum - what the locals call 'éperviers'. I've no idea what the English is. The Swiss pickle this mushroom (and I've done that in the past) but I prefer to use it as a really powerful mushroom flavouring straight into casseroles. Then come the ceps and the saffron milk caps and the hedgehogs... I can't wait!
![Very Happy :D](./images/smilies/icon_biggrin.gif)
A few years ago I was proud to have eaten over 40 species of wild mushroom in a season. Now I'm getting picky and I only eat the best!
Guy