The ergocalciferol (vitamin D2) content of individual fruit bodies of the edible mushroom Cantharellus cibarius (chanterelle) was measured with HPLC 2–6 years after drying. The concentrations of ergocalciferol in different fruit bodies varied between 0·12 and 6·30 μg g DW−1, with a mean of 1·43 μg g DW−1. This result indicates that dried and stored chanterelles contain significant amounts of ergocalciferol. The huge range in concentration challenges the validity of food tables based on means from pooled samples. The range may reflect differences in exposure to sun light, as fruit bodies within the same cluster showed little variation. Our study indicates that mycelial cultivation for ergocalciferol production is an interesting prospect if strains and incubation conditions are selected carefully. No significant difference in ergocalciferol concentration between pigmented and albino forms was found.