Small history

Etymology
Chanterelle: from the Greek "cantharos," meaning cup

Description
Genus Cantharellus; class Basidiomycete.

Found in coniferous forests in temperate regions, often in moss. Chanterelles begin to appear in late spring, but most growth appears in summer, a few days after thunderstorms.

The chanterelle has a yellowish funnel-shaped cap 2 to 8 cm wide. It is characterized by the deep ridges (instead of gills) which run underneath its orangey funnel-shaped cap. Its flesh is yellowish-white, soft and has a fruity taste.

A member of the same genus as the girolle, the winter chanterelle differs from it by the hollow bottom of its grey-brown cap which connects with the stem.

Nutritional values per 100 g
Water: 89%; Fat: 0.4 g. They contain more protein than most vegetables (2.7 g).
Rich in vitamins E, D, K and especially those of the B group, trace elements (selenium, potassium and iron), and phosphorus. Their fibre is conducive to proper intestinal function.

Buying chanterelles
The head and stem should be firm and unblemished.
They should be dry and velvety to the touch, not sticky.
The most refined is the Cantharellus cibarius, or girolle, which has a firm, yellowish-white, fruity flesh with a slightly peppery taste that goes away when cooked.

Storing
Chanterelles are delicate, but will keep several days in the refrigerator in a plastic bag supplied with air holes.
Put girolles into a boiling brine, remove from the heat, let sit 10 minutes, and seal in jars.

Cooking tips
Mushrooms must not be washed. Scrape them with a knife blade or brush them off. The caps can also be wiped clean using a damp cloth. Cut off any spoiled sections as well as the earthy bottom of the stem.

Never soak mushrooms in water - they are like sponges and will soak up the liquid.. Unlike other mushrooms, chanterelles prefer slow cooking and are well-suited to simmering in a stew. Cooked quickly over a high heat, they become rubbery.

Suggestions

Girolle Mushroom Pizza
Brown 6 slices of bacon (cut into small pieces) in a frying pan. Remove the bacon, leaving a bit of fat in the pan. Add 2 chopped cloves of garlic and 3 chopped shallots and sauté quickly for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn. 
Add the mushrooms to the hot pan, sauté quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add a dash of red wine. Continue to sauté until the wine completely evaporates and the mushrooms have turned a darker shade of brown, about 2 to 3 minutes. Remove the mushroom mixture from the heat.
Roll out a prepared pizza crust or puff pastry. Rub the surface with oil.
Spread some cheese evenly over the pizza. Spread the mushroom mixture evenly over the crust. Add the bacon pieces and the remaining cheese, distributing it as evenly as possible. Season with freshly ground black pepper and fresh parsley - but be very sparing with salt since the bacon is salty.
Cook in a hot (410º F) oven until the crust is cooked and the cheese is lightly browned and bubbly, about 15 minutes. Do not let the mushrooms dry out. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.

The first part of the recipe can be prepared ahead of time and kept covered in the fridge, but the pizza should only be cooked at the last minute. It does not reheat well.

This recipe can be adjusted to suit personal taste: for instance, by adding dried tomato or using different cheeses. If you like blue cheese, replace 1/3 mozzarella cheese with your favorite blue cheese or use a mix of Gorgonzola and Fontina cheese to stay with an Italian note. If doing so, put the blue cheese directly on the crust and use mozzarella or fontina as a topping.