Etymology
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.

Storage
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

• Melt a knob of butter in a saucepan and sauté the mushrooms with chopped garlic and shallot; add some cooked rice, moisten with 100 ml brown stock and 100 ml chicken broth. Return to the heat until the liquid has completely evaporated.
• Sauté chanterelles seasoned with salt. At the end of cooking, add some chopped shallot and butter; layer between slices of roast pork seasoned with thyme.
• Sauté girolles in butter, add a sprinkle of parsley. Serve as a first course with endives leaves dressed with a warm vinaigrette of walnut oil and aged wine vinegar.
• Stew them in reduced beef stock. If you wish, add some diced foie gras.
• Serve them with veal chops to bring touch of anise flavour.