Chanterelle (shan-TRELLS),  Cantharellus cibarius, Cantherellus subalbidus, Egg Mushroom, Girolle (French), Kantaraller (Swedish), Shibatake (Japanese)

The cap of this edible mushroom grows to a width of over 3 inches, is humped and then spreads out and deepens. The edge of the cap is irregular, indented, and wavy.

Known as a "girolle" in France it is a favorite of all chefs and ranks as one of the most desirable of all edible fungi.. This variety is also called " trumpets" and resemble golden or orange golden trumpets.  The chanterelle is egg yolk yellow to orange and has a delicate aroma with a hint of apricot. This wild, woodland mushroom is found in clumps in the woods from June through autumn.  This species varies widely in color. but is often yellow with a hint of red. These mushrooms can be purchased from small to very large and range in flavor from delicately nutty to almost meaty in flavor.  Its firm texture requires longer cooking than most mushrooms to tenderize, or it can be eaten raw.  The chanterelle is market available in dried and fresh forms.

The White Chanterelle is the albino version.  It is meatier and generally larger than the yellow variety, making more appropriate for stews and baked dishes.

Storage  The younger specimens keep longer.  Firm young buttons will keep 14 days at 34 degrees, but noticeable dehydration will take place.

Preparation  Side dish, soups, stews, sautéed, baked, sauces, egg dishes

Madera enhances the chanterelle flavor.

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