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(Scientific Name: Cantharellus cibarius) A funnel shaped mushroom that is a member of the Cantharellus family of fungi. Tapered at the base, the Chanterelle expands up and out like petals of a flower as the cap is formed. The cap of the mushroom can measure up to six inches across, containing an opened center with curly edges. When fresh, the Chanterelle has a bright yellow color, which fades to a paler yellow after it is harvested, later in autumn and as it ages. A Chanterelle mushroom has a mild somewhat fruity flavor with a subtle scent of apricots, an excellent flavored mushroom cherished by many who use in as an ingredient in various foods. Chanterelles grow in many areas of North America, but are most numerous on the West Coast. Large quantities are exported to Europe where they are very popular for serving in soups, stews, sauces, egg dishes, or with poultry and pork.

Fresh chanterelles will keep in the refrigerator for about one week. They can be wrapped in paper towels or placed in a paper bag, but should not be stored in plastic. Dried Chanterelles will last for up to a year in air tight containers placed in a cool dry area. The dried Chanterelle is not as flavorful as the fresh variety. This mushroom is also known as a Golden Trumpet or Pfifferling mushroom.