Chanterelles

The chanterelle (Cantharellus cibarius) is an egg yolk-yellow mushroom found throughout the autumn in little clumps in mixed woods, often under moss or among leaves. It has a distinctive frilly trumpet shape cap (1-20 cm across) and a short and thick stalk (3-8 cm high). The firm, white flesh has an aroma of apricots and a subtle fruity and peppery flavour.

Although they are relatively difficult to clean, once prepared, they are one of the finest of the edible mushrooms. They are particularly good with scrambled eggs or in an omelette, flavoured with garlic and parsley or added to creamy pasta sauces. Chanterelles also work well with chicken or pheasant.